Potato Pizza
"I found this recipe in the Feb/Mar 1999 issue of Taste of Home magazine. When I told my family that we were having "potato pizza" for dinner, they looked at me like I'd lost my mind. But now, they request it often! I have modified the original recipe slightly. I added garlic to the mashed potatoes and I don't pre-bake the crust at all. Every time I serve this I get rave reviews. Leftovers are just as tasty reheated the next day."
photo by AaliyahsAaronsMum
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 large potatoes, peeled and cubed
- 1 (10 ounce) package prepared pizza crust
- 1⁄4 cup milk
- 1 tablespoon garlic powder
- 1⁄2 teaspoon salt
- 1 lb sliced bacon
- 1 large onion, chopped
- 1⁄2 cup chopped red pepper
- 1 1⁄2 cups shredded mozzarella cheese
- 1 1⁄2 cups shredded cheddar cheese
- sour cream (optional)
directions
- In large saucepan or dutch oven, boil potatoes until very tender.
- Meanwhile, unroll pizza crust onto ungreased pizza pan or cookie sheet.
- Flatten dough and build up edges slightly.
- Prick dough with tines of a fork.
- Pre-bake at 350 degrees for 15 minutes.
- Drain potatoes and transfer to mixing bowl.
- Mash with milk, garlic powder and salt until smooth.
- Spread over crust.
- In a skillet, partially cook the diced bacon.
- Add onion and red pepper; cook until tender and bacon is crisp.
- Drain well.
- Sprinkle bacon and vegetables over potatoes.
- Top with cheeses.
- Bake at 375 degrees for 20 minutes.
- Serve with sour cream if desired.
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Reviews
-
It was a nice change from the regular pizzas. I used mushrooms instead of bacon and used 1 whole red pepper but I did not cook the pepper since we like a bit of crunch to it. Next day with the leftovers, I added some sliced, pickled jalapeno and some diced, cooked chicken and reheated it, we loved it! Definitely be making it again. Thanks, Lorilyn! -
My husband and I loved this -- picky kids, not so much. I used a tsp of garlic salt instead of garlic powder, an entire red pepper, nonfat mozzarella, and lowfat chedder. I couldn't find a 10-oz tube pizza crust, but used a 13.5 oz one and did prebake it. Instead of cooking the veggies in the bacon grease I emptied the pan and wiped it with a paper towel. There was enough of a sheen to soften the veggies without all the grease. Our family of four only ate about 1/2 of the recipe, so four servings would be HUGE. Good recipe -- thanks!
Tweaks
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It was a nice change from the regular pizzas. I used mushrooms instead of bacon and used 1 whole red pepper but I did not cook the pepper since we like a bit of crunch to it. Next day with the leftovers, I added some sliced, pickled jalapeno and some diced, cooked chicken and reheated it, we loved it! Definitely be making it again. Thanks, Lorilyn!
-
My husband and I loved this -- picky kids, not so much. I used a tsp of garlic salt instead of garlic powder, an entire red pepper, nonfat mozzarella, and lowfat chedder. I couldn't find a 10-oz tube pizza crust, but used a 13.5 oz one and did prebake it. Instead of cooking the veggies in the bacon grease I emptied the pan and wiped it with a paper towel. There was enough of a sheen to soften the veggies without all the grease. Our family of four only ate about 1/2 of the recipe, so four servings would be HUGE. Good recipe -- thanks!
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
