Recipes › Bread & Pizza › Baked Potato Pizza Recipe

Baked Potato Pizza Recipe

Recipe by Pedro M. A. Neves

This rustic Italian-inspired baked potato pizza combines creamy mashed potatoes as a base with a crispy, golden crust and savory toppings. The result is a hearty, comforting main course that marries the satisfying texture of focaccia-style bread with the humble potato. A modern twist on traditional Italian pizza-making.

Ingredients

• 500g all-purpose flour
• 7g instant yeast
• 300ml warm water
• 10ml olive oil
• 8g salt
• 600g russet potatoes
• 60ml whole milk
• 40g butter
• 3g black pepper
• 2g garlic powder
• 150g mozzarella cheese, shredded
• 100g prosciutto, thinly sliced
• 100g roasted red peppers, jarred
• 50g grated Parmigiano-Reggiano
• 15ml extra virgin olive oil for finishing
• 8g fresh rosemary leaves

Instructions

1. Combine warm water, instant yeast, and 250g flour in a large bowl. Stir until combined, then cover and let rest for 20 minutes to develop the sponge.

2. Add remaining 250g flour, 10ml olive oil, and salt to the sponge. Mix with a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

3. Peel and cut potatoes into 2cm cubes. Boil in salted water for 12-15 minutes until very tender and easily pierced with a fork.

4. Drain potatoes thoroughly and return to the warm pot. Add butter, milk, black pepper, and garlic powder. Mash until smooth and creamy, then set aside to cool slightly.

5. Divide dough in half. Place first half in a greased 28cm round pizza pan and stretch gently to fill the bottom. If dough springs back, let it rest for 3 minutes and stretch again.

6. Spread the cooled mashed potato mixture evenly over the dough base, leaving a 1.5cm border for crust. Layer mozzarella cheese over the potatoes.

7. Arrange prosciutto pieces and roasted red pepper strips over the cheese in an even pattern. Sprinkle with Parmigiano-Reggiano and fresh rosemary leaves.

8. Prepare second pizza with remaining dough in a second greased pan using the same layering method. Preheat oven to 220°C (425°F).

9. Brush the dough borders with the extra virgin olive oil. Bake both pizzas on the middle oven rack for 22-28 minutes until the crust is golden brown and the edges puff slightly.

10. Remove from oven and cool for 2-3 minutes before slicing. Drizzle with additional extra virgin olive oil if desired and serve immediately while crust is still crispy.

Substitutions

• Use cauliflower mash (80% cooked cauliflower, 20% potato) for lower carbohydrate content
• Substitute prosciutto with crispy pancetta or smoked salmon for different flavor profiles
• Replace mozzarella with fontina or smoked provolone for richer cheese character
• Use store-bought pizza dough if time is limited, allowing 1-2 hours for first rise

Tips

• Ensure potatoes are completely cooled before spreading on the dough to prevent the crust from becoming soggy
• Pat roasted red peppers dry with paper towels before adding to remove excess liquid that can soften the crust
• For a crispier bottom crust, bake on a preheated pizza stone placed in the oven for 15 minutes before sliding pizzas onto it
• Test dough readiness by gently poking with a floured finger; it should spring back slowly

While pizza is iconic Italian cuisine, this potato-based variation draws inspiration from the Italian region of Piedmont, where potatoes are traditional ingredients in focaccia and bread-based dishes. The combination represents a modern fusion that respects Italian techniques while incorporating regional potato heritage.

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