Baked Potato Pizza
For best results, make the dough and mashed potatoes 1 day in advance.
For 4 medium pizzas
(you’ll have some potatoes leftover – enjoy!)
Two ¼ oz. packet of active dry yeast
2 tsp. granulated sugar
1.75 c. warm water (100-110°)
3.75 c. hi-gluten flour
0.25 c. whole wheat flour
2 tsp. Kosher salt
0.25 c. olive oil
Mix the yeast, sugar and water together and set aside for 5 minutes.
In a mixing bowl with a dough hook, combine flours and salt and then pour the olive oil on top. Add the water/sugar/yeast mixture and mix until it looks like you can take it out and knead it.
Take the dough ball and knead on a moderately floured surface for about 15 seconds (about 6 kneads).
Split the balls into 4, brush with olive oil, cover and refrigerate up to 2 days. When you want to use them, bring them out to room temp for 10 minutes before you roll them to make your pizza.
Garlic Mashed Potatoes
4# Baby Red Potatoes, with skin on, cleaned and boiled until tender, drain off water and mash by hand with:
0.25 c. unsalted butter
1 pint heavy cream
1 c. pureed roasted garlic
½ T. white pepper
½ T. black pepper
3 T. Kosher salt
1/2 c. unsalted butter softened
1/4 tsp. salt
2 tsp. minced garlic
1/4 tsp. dried oregano
Whip the above ingredients in a food processor with a steel blade until combined.
4 good sized tomatoes, washed and diced
3 c. broccoli florets, washed and blanched
4 c. shredded medium cheddar
3 c. par cooked diced bacon, ( par cooked = cooked in a 350° oven for 14 minutes, fat drained, cooled and diced)
Sour cream for serving on the side, garnish with fresh green onion or parsley
Making the Pizza
Rolling the dough
On a floured surface roll out the dough using a rolling pin or push the dough out with your hands. Slide the dough onto a floured cookie sheet – or if you’re lucky enough to have a pizza peel and a stone, make the pizza on the lightly floured peel, and slide it onto the stone when it’s topped and ready to go.
1. Spread an even layer of garlic butter on the crust all the way to the edge.
2. Spread the mashed potatoes on top of the garlic butter – leave about 1 inch of crust and spread the potatoes out so they are about 1/4 inch thick.
3. Top each pizza with ¼ the broccoli, cheddar, tomato and bacon.
Bake at 450° for 15-18 minutes on a stone or 20-24 minutes on the cookie sheet.