If you’re on the lookout for a delightful appetizer or a fun party snack that brings together rustic charm and vibrant flavors, this Smashed Potato Pesto Pizzas Recipe is an absolute must-try. Imagine creamy, tender baby potatoes smashed to crispy perfection, topped with a spicy homemade marinara, melted vegan mozzarella, and finished with a fresh, herbaceous basil pesto. Each bite offers a playful contrast of textures and bursts of flavor that feel both comforting and exciting. These bite-sized pizzas are perfect for sharing, easy to customize, and guaranteed to impress your friends or family at any gathering.

Ingredients You’ll Need

The image shows a baking tray covered with white parchment paper, placed on a white marbled surface. On the tray, there are small round yellow potatoes spread out evenly in rows. In the top left corner, there is a clear glass jar filled with green pesto sauce with a coarse texture. In the bottom right corner, there is a small white bowl filled with chunky red tomato sauce. The overall scene is clean and simple with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, fresh ingredients that work in harmony to create a spectacular taste experience. Each component—from the baby potatoes to the pesto—adds a unique texture, color, or flavor that builds the final dish.

Baby potatoes (24-30 oz): Choose firm, small potatoes for the ideal base that crisps up beautifully when smashed.
Olive oil, for brushing: Adds a gorgeous golden crust and a subtle richness.
Spicy marinara: A tangy, slightly fiery sauce that adds depth and warmth, made fresh from whole peeled tomatoes and crushed red pepper.
Easy basil pesto: A vibrant mix of basil, cilantro, nuts, and lemon juice that brings freshness and brightness.
Vegan mozzarella: Provides that classic melty texture and mild flavor, perfectly complementing the potatoes and sauces.
Garlic, red pepper, walnuts, pine nuts, nutritional yeast or vegan parmesan, fresh basil, cilantro, lemon juice: Essential pantry ingredients bringing layers of savory, nutty, and herbaceous notes.

How to Make Smashed Potato Pesto Pizzas Recipe

Step 1: Cook the potatoes

Start by washing your baby potatoes thoroughly to remove any dirt, then boil them in salted water until they’re soft enough to pierce easily with a knife. This gentle simmering, typically 12 to 15 minutes depending on size, ensures each potato is tender yet holds its shape well for the next steps.

Step 2: Prepare the spicy marinara and easy basil pesto

While the potatoes cook, get your sauces ready. The spicy marinara blends olive oil, garlic, crushed red pepper, and whole peeled tomatoes for a smooth but slightly textured sauce that has just the right kick. For the pesto, toast walnuts and pine nuts until golden, then pulse them with fresh basil, cilantro, garlic, nutritional yeast, olive oil, and lemon juice to create a bright, aromatic topping that brightens every bite.

Step 3: Smash the potatoes and assemble

Drain your potatoes and let them cool slightly before carefully smashing them on a parchment-lined baking sheet using a spatula. The goal is to gently flatten each potato just enough to create a crispy base while retaining some rustic charm. Brush with olive oil, then spoon a dollop of spicy marinara on top and layer slices of vegan mozzarella.

Step 4: Bake until golden and melty

Pop your assembled potato pizzas into a 425 ºF oven and bake for 20 to 25 minutes until the cheese melts perfectly and the edges of the potatoes turn golden and crisp. This baking step melds all the flavors together and adds beautiful texture contrast.

Step 5: Finish with pesto and serve

Remove the potatoes from the oven then generously drizzle or dollop the fresh basil pesto over each crispy pizza. Serve hot or at room temperature, enjoying the medley of spicy, cheesy, and herby goodness in each bite.

How to Serve Smashed Potato Pesto Pizzas Recipe

Small, round smashed potatoes are spread out on a white parchment paper on a baking tray. Each potato piece has a golden-yellow base layer with a rough texture. On top, there is a bright red sauce layer, followed by a sprinkling of melted white cheese. Green pesto sauce is drizzled in thin lines across many of the potato pieces. A small glass jar filled with thick green pesto sits on the bottom left corner of the tray, with some pesto spilled nearby. A silver spoon with pesto rests on the right side of the tray. The tray is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate these potato pizzas by adding a sprinkle of toasted pine nuts or walnuts on top for an extra crunch, a few fresh basil leaves for color and freshness, or even a pinch of flaky sea salt to enhance the flavors. A light drizzle of chili oil or balsamic glaze can also add a gourmet touch for impressing guests.

Side Dishes

This recipe pairs wonderfully with light salads like arugula with lemon vinaigrette, roasted vegetable platters, or a crisp cucumber and tomato salad. The freshness of these sides balances the richness of the pesto and mozzarella, rounding out your meal beautifully for lunch or dinner.

Creative Ways to Present

For serving at a party, arrange your Smashed Potato Pesto Pizzas Recipe on a large wooden board alongside small bowls of extra pesto and marinara for dipping. You can also skewer a few together for fun finger food or serve them atop a bed of mixed greens for an attractive plated appetizer presentation that will wow guests visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply transfer them into an airtight container and store in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, although you might want to add fresh pesto again when reheating to brighten things back up.

Freezing

This dish is best enjoyed fresh, but you can freeze the smashed potatoes (without the pesto) after baking. Place them on a baking sheet in a single layer to flash freeze, then transfer to a freezer-safe bag or container. Store for up to 2 months, but expect minor texture changes upon thawing.

Reheating

For reheating, the oven is your friend. Reheat leftover potato pizzas at 350 ºF for about 10-15 minutes until warmed through and the cheese is melty again. Avoid microwaving if you want to maintain that crispy edge; use the microwave only for quick warming, then pop under a broiler for a minute for texture.

FAQs

Can I use regular mozzarella instead of vegan mozzarella?

Absolutely! Regular mozzarella will work beautifully if you’re not vegan. It will melt well and add that familiar cheesy richness, making the pizzas just as tasty.

How spicy is the spicy marinara sauce?

The spiciness is mild to medium with 1 teaspoon of crushed red pepper, so it adds a nice warmth without overwhelming the flavors. Feel free to adjust the amount based on your heat preference.

Can I make the pesto without one of the nuts?

Yes, you can substitute or omit nuts based on what you have or dietary needs. Walnuts or pine nuts add great texture and flavor, but experimenting with almonds or cashews can work too, just toast them lightly first.

What if I can’t find baby potatoes? Can I use another type of potato?

Baby potatoes are ideal because of their size and thin skin which crisps nicely, but small Yukon Gold or fingerling potatoes are good substitutes. Just adjust cooking time if your potatoes are larger.

Is this recipe suitable for meal prepping or a crowd?

Definitely! These smashed potato pesto pizzas are perfect for feeding a group or prepping ahead for gatherings. They hold up well at room temperature, making them an excellent appetizer or casual snack for parties.

Final Thoughts

This Smashed Potato Pesto Pizzas Recipe has quickly become one of my favorite ways to serve something fun, flavorful, and a little unexpected. Whether you’re hosting friends or just craving a creative comfort food, these crispy, cheesy, herby bites are sure to delight. I can’t wait for you to make them and hear what you think—let this recipe bring some joyous, delicious moments to your kitchen!