Potato Pizza

Recipe by evelynathens
READY IN: 1hr 35mins
YIELD: 6-8 slices




  • Preheat the oven to 425F.
  • Cook the potatoes in lightly salted boiling water until they are easily pierced with a knife.
  • Drain them, mash a quarter of them into a bowl (reserve 1 cup of the potato water), cut the remainder into small cubes, and reserve.
  • To make the dough, dissolve the yeast in the reserved potato water.
  • Combine with 1/4 cup of the olive oil, salt, and the mashed potatoes.
  • Stir in the flour a little at a time, adding just enough to make a dough that does not stick to the sides of the bowl.
  • Place the dough on a lightly floured surface and knead for 4 to 5 minutes until it reaches a smooth consistency.
  • (This can also be achieved in an electric mixer with the dough hook.) Place the dough in a lightly oiled bowl.
  • Cover the bowl with a wet towel or plastic wrap and let it rest in a warm place until the dough doubles in size, about 45 minutes.
  • Roll the dough out into a large circle 1/8 inch thick and about 15 inches in diameter.
  • Place the dough on a pizza stone or baking sheet, sprinkle with the mozzarella, Asiago and fontina, and top with the cubed potatoes.
  • Drizzle the remaining olive oil on top of the pizza, then sprinkle it with fresh pepper, rosemary, oregano, basil, and Parmesan.
  • Cover again with plastic wrap and allow to rise in a warm place for 25 minutes.
  • Remove the plastic wrap, place in the oven, and bake for 35 minutes or until the crust is golden brown and crispy.
  • Enjoy!