Potato Pizza

READY IN: 50mins
Recipe by Tinkerbell

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.

Top Review by AaliyahsAaronsMum

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!

Ingredients Nutrition

Directions

  1. In large saucepan or dutch oven, boil potatoes until very tender.
  2. Meanwhile, unroll pizza crust onto ungreased pizza pan or cookie sheet.
  3. Flatten dough and build up edges slightly.
  4. Prick dough with tines of a fork.
  5. Pre-bake at 350 degrees for 15 minutes.
  6. Drain potatoes and transfer to mixing bowl.
  7. Mash with milk, garlic powder and salt until smooth.
  8. Spread over crust.
  9. In a skillet, partially cook the diced bacon.
  10. Add onion and red pepper; cook until tender and bacon is crisp.
  11. Drain well.
  12. Sprinkle bacon and vegetables over potatoes.
  13. Top with cheeses.
  14. Bake at 375 degrees for 20 minutes.
  15. Serve with sour cream if desired.

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