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 Aaliyah's&Aaron'sMum
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!
- 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 See How It's Made
- 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.