MASHED POTATO PIZZA RECIPE
A classic topping of bacon, cheese, and sour cream adorn this mashed potato pizza that has a potato instead of flour crust.
Provided by Everett Dean
Categories Pizza
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside.
- Spread the pizza dough out on a lightly greased baking sheet. Spread mashed potatoes over the dough, leaving a small crust around the outside if desired.
- Sprinkle the cheese and bacon evenly over the potatoes.
- Bake the pizza in the preheated oven for about 20 minutes until the cheese is melted and bubbly.
- Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream.
Nutrition Facts : Carbohydrate 29.85g, Cholesterol 30.14mg, Fat 15.34g, Fiber 1.73g, Protein 10.81g, SaturatedFat 6.55g, ServingSize 8.00, Sodium 602.31mg, Sugar 0.00, UnsaturatedFat 4.90g
LEFTOVER MASHED POTATO PIZZA
There's no need for tomato sauce on this pizza. It uses leftover mashed potatoes instead and is topped with Mozzarella, bacon, leek, garlic and basil.
Provided by Food Network Kitchen
Time 1h45m
Yield 6-8
Number Of Ingredients 12
Steps:
- Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes.
- Heat a small skillet over medium heat, add the bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
- Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch round on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt and pepper. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
- Using the peel, remove the dough from the oven and spread half of the mashed potatoes over the top, leaving about a 1-inch border around the side. Season with salt and pepper. Then sprinkle half of the cheese on top and top with half of the bacon, leek and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
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