Best Potato Pizza Recipes

PEPPERONI PIZZA POTATO BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F(200°C) Gas Mark 6.
• Thinly slice the potatoes.
• Toss potatoes in the salt, pepper, garlic powder, and olive oil until evenly coated.
• Place on a tray and bake for 20-25 minutes until slightly crispy, turning halfway through the bake time.
• Lower the oven temperature to 350°F(180°C) Gas Mark 4.
• Place half of the potatoes into a round, oven proof cake tin.
• Top with half of the pizza sauce, and then half of the other toppings.
• Make another layer with all the toppings again.
• Finish off the dish with a bit more cheese and the pepperoni slices if you're using them.
• Bake for 15 minutes, or until the cheese is melted and turning golden brown.
• Enjoy!

BAKED POTATO PIZZA

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan.
• Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly.
• Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes.
• Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese.
• Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.

BAKED POTATO PIZZA

Steps:

• Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

POTATO PIZZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.
• Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.
• Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

POTATO-CRUST PIZZA

Steps:

• In a bowl, combine potatoes, egg, Parmesan cheese, butter and salt. Press onto bottom and up the sides of a greased 10-in. pie plate. Spread pizza sauce over potato mixture to within 1/2 in. of edges. Top with pepperoni and mushrooms. Sprinkle with mozzarella cheese. Bake at 400° for 25-30 minutes or until heated through and cheese is melted.

POTATO BACON PIZZA

Steps:

• Place potato slices in a deep skillet and cover with 1 inch of water. Bring to a boil; reduce heat and simmer until just tender, about 5 minutes. Drain; set aside to cool.
• Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; set aside to cool.
• Heat cream, butter, and garlic together in a small saucepan over medium heat, stirring occasionally, until butter is melted, about 5 minutes. Add Parmesan cheese; stir until melted. Reduce heat to low and simmer sauce, uncovered, until thick, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Grease 2 pizza pans.
• Combine warm water, honey, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Stir oil into yeast mixture. Mix in flour, 1 cup at a time, until dough starts to come together. Turn out dough onto a well-floured surface. Knead, adding more flour as you work, until dough is no longer sticky. Divide dough into 2 pieces and roll out to the size of your pizza pans; transfer to greased pans.
• Bake in the preheated oven until crusts are lightly golden, about 5 minutes. Remove from oven and spread sauce over both crusts. Cover sauce with potato slices. Crumble bacon slices over potatoes and cover with mozzarella cheese.
• Bake pizzas in the preheated oven until crusts are golden brown and cheese is bubbly, about 10 minutes.

POTATO PIZZA

Steps:

• For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, sugar and salt, and whisk. Set aside.
• In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl, and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour.
• For the toppings: Using a mandoline, slice the potatoes and onion. Roughly chop the rosemary leaves.
• Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard.
• Mold the dough into the shape of the pan. Brush with some olive oil. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Add two layers of the potatoes in a scallop style. Add the onions, sprinkle with salt and pepper and drizzle with some olive oil.
• Sprinkle with the rosemary and drizzle with more olive oil. Place on the middle oven rack and cook for 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and cut into rectangles.

POTATO CRUST BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500ºF (260ºC).
• Make the crust: In a large microwave-safe bowl, microwave the hash browns on high power for 5-6 minutes, until you can separate the shredded potato pieces with your fingers but they still hold their shape.
• Transfer the shredded potatoes to a clean dish towel set over a medium bowl. Wring the towel to squeeze any excess liquid from the potatoes.
• Add the drained potatoes to a large bowl with the eggs, garlic powder, onion powder, salt, and oregano and stir until everything is well incorporated. The mixture should look like mashed potatoes, with a few shredded potato pieces remaining.
• Line a 12-inch (30 cm) round pizza pan with parchment paper. Transfer the potato mixture to the pan and shape it into a crust, pressing down so that it's an even thickness with a lip around the outer edge. Brush the entire crust with olive oil.
• Bake for 22-25 minutes, until the crust is beginning to brown and is firm to the touch. Remove from the oven.
• Reduce the oven temperature to 325ºF (160ºC).
• Add the toppings: Scatter the Monterey Jack cheese evenly over the crust. Top with the breakfast sausage. Carefully add the eggs, spacing evenly around the pizza. Season the eggs with salt and pepper.
• Bake the pizza for 10-12 minutes, until the egg whites are set and the yolks are still a bit runny.
• Top with the scallions and hot sauce, if using, then slice into wedges.
• Enjoy!

POTATO PIZZA

Steps:

• 1. Make the dough and let it rise until double in bulk, about 1 hour. Dust a baking sheet with semolina flour. Roll out the dough to an 18 x 12 inch rectangle, and fit it onto the baking sheet. Let the dough rise for 20 minutes.
• 2. Preheat the oven to 425°F.
• 3. Brush the dough with 1 tablespoon of the olive oil, then sprinkle it with the garlic slices. Cover it with the potato slices, then drizzle those with the remaining olive oil and the cream. Sprinkle it with the fresh thyme leaves, crushing them as you sprinkle, and season it liberally with pepper, and lightly with salt.
• 4. Bake in the center of the oven until the dough is golden at the edges and the cream is bubbling gently, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.

POTATO, GOAT CHEESE, CARAMELIZED ONION AND CHERRY TOMATO PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately.

POTATO PIZZA CASSEROLE

Steps:

• In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain. , Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. Stir in the potatoes, pepperoni and beef mixture., Transfer half of the meat mixture to a 5-qt. slow cooker. Sprinkle with half of the cheese; repeat layers. Cook, covered, on low until potatoes are tender, 4-5 hours.

BACON, POTATO, ROSEMARY AND FONTINA PIZZA

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
• In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
• Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

POTATO AND BACON PIZZA

Steps:

• Freeze the bacon on a plate until firm, 20 to 30 minutes (this will make it easier to chop). Dice the bacon and set aside.
• Meanwhile, place a pizza stone or inverted baking sheet in the top third of the oven and preheat to 475 degrees F. Brush a large piece of parchment paper with 2 tablespoons olive oil. Stretch the pizza dough into an 11-by-15-inch rectangle on the parchment. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
• Peel and very thinly slice the potatoes with a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3 to 4 minutes. Uncover and toss the potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper until fully coated.
• Spread the potatoes all over the pizza dough, with a slightly thinner layer in the center. Top with the bacon. Slide the pizza (on the parchment) onto the hot pizza stone and bake until the crust is golden and the potatoes are tender and crisp around the edges, 30 to 35 minutes. Remove from the oven and dot with the cheese, then return to the oven and continue baking until the cheese just melts, 1 to 2 minutes. Sprinkle with chives.

PIZZA BAKED POTATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick several times with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft. If you are short of time, prick each potato with a fork, wrap in a sheet of kitchen paper and microwave on High for 8-10 mins until soft inside.
• While the potatoes cook, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for 1-2 mins, then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

POTATO PIZZA

Steps:

• Preheat the oven to 425 degrees F (200 degrees C). Prepare instant mashed potatoes according to package directions. Stir in half of the Cheddar cheese, bacon bits, and green onions.
• Cut the pizza crust dough in half, and spread into the bottom of two 8-inch round pans. Bake for 4 minutes in the preheated oven, until about halfway done. Spoon the potato mixture over each crust. Sprinkle remaining Cheddar cheese over the top.
• Bake for an additional 5 minutes in the preheated oven, until crust is golden, and cheese is melted. Let cool for 5 minutes before slicing and serving. Top with sour cream to taste.

ROSEMARY CHICKEN AND POTATO PIZZA

Steps:

• garlic-shallot butter with lemon:.
• melt 1 T butter in a nonstick saucepan over medium high heat.
• add shallot, garlic and thyme.
• cook, stirring until mixture is light brown 7-8 minutes.
• add salt, pepper, wine, lemon juice and chicken base.
• cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching).
• Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
• Rosemary potatoes:.
• preheat oven to 325.
• combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly.
• transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap.
• discard leftover marinade - do not pour it over the potatoes.
• cook the potatoes in the preheated oven for approximately 45 minutes.
• some of the slices may need to be flipped over to promote even browning.
• remove the potatoes from the oven when they begin to brown.
• use a steel spatula to remove the potatoes from the sheet pan.
• place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate.
• Grilled garlic chicken:.
• combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
• grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade).
• remove the cooked chicken from the grill and chill thoroughly.
• cut into 3/4 inch cubes and set aside in refrigerator.
• to make pizza:.
• preheat oven to 400.
• prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought).
• use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
• cover the butter with the mozzarella.
• distribute the grilled garlic chicken evenly over the cheese.
• sprinkle the rosemary and oregano over the chicken.
• place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
• transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes.
• when cooked, carefully remove the pizza from the oven.
• sprinkle half the parsley over the hot potato topping.
• slice and serve.

POTATO FENNEL PIZZA

Steps:

• Put the potatoes in a large pot with enough cold water to cover by 2 inches; add a large pinch of salt and bring to a boil. Cook until the potatoes can just be pierced with a fork, 10 to 25 minutes depending on their size. Drain and let them sit to dry out until they're cool enough to handle. Slice the potatoes as thin as you can manage, at most 1/4-inch-thick; transfer the potato slices to a bowl and gently toss with the lemon juice and zest, 4 tablespoons oil, and lots of salt and pepper.
• Put the remaining 3 tablespoons oil in a large skillet over medium-high heat. When it's hot, add some of the fennel in a single layer, taking care not to crowd (you'll probably have to work in batches) and sprinkle with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Transfer to a plate and repeat with the remaining fennel.
• Return all the fennel to the skillet and add the wine. Reduce the heat so the liquid bubbles gently and cook, stirring occasionally and scraping any browned bits from the bottom of the pan, until the fennel is quite tender and the pan is dry, 5 to 10 minutes. Taste and adjust the seasoning.
• Heat the oven to 500 degrees F and put the rack in the lower third, with the pizza stone if you're using one.
• Prepare the pizza dough according to the recipe directions. Top each pizza with half the potato slices (it's okay if they overlap a bit), then scatter with half the braised fennel. Put one baking sheet into the oven or slide the pizza on its parchment onto the stone. Bake until the crust is crisp, anywhere from 5 to 12 minutes. Chop the fennel fronds, sprinkle half over the pizza, drizzle with olive oil, slice and serve. Bake the second pizza while you eat the first.
• Grease a large bowl with olive oil. Put all-purpose flour, whole wheat flour, instant yeast, and salt in a food processor. With the machine running, gradually add olive oil and 1 cup water, taking care not to overmix. Continue to run the machine, slowly adding 1/2 cup more water, until the dough forms a ball and is slightly sticky to the touch, about 30 seconds. If it's still dry, add 1 tablespoon water and process for another 10 seconds, but make sure the dough stays only a little sticky. (Unlikely, but if the mixture is too sticky to handle, add flour 1 tablespoon at a time and process for 10 seconds.) Transfer the dough to a floured work surface and knead by hand until you have a smooth, round ball, just a few seconds. Put the dough in the prepared bowl, turn to coat in the oil and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours.
• Cut the dough into 2 pieces. Cover the dough with plastic wrap or a towel and let rest until it puffs slightly, 20 minutes or so.
• Cut 2 pieces of parchment the size of large rimmed baking sheets (or pizza stone if you have one). Line 2 baking sheets with the parchment and, using floured hands, transfer one piece of dough to the parchment with the help of a spatula or pastry blade; put the other piece of dough on the second sheet. Let the dough sit for a few minutes; this will relax the dough and make it easier to roll out. Lightly press or roll each dough ball into the pan to about 1/4-inch thickness, flouring the dough only as necessary to prevent sticking. (If you're using a pizza stone, roll or pat out the dough onto parchment, 1/4-inch-thick, then transfer to a peel.) Press gently on the dough to readjust and flatten before topping.

POTATO-CRUST PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Coat a 12 inch pizza or baking dish with nonstick cooking spray.
• In a large bowl, combine the potatoes, shredded onion, eggs and flour. Mix well and press into the prepared pan.
• Bake for 15 minutes. Spray top of shell with cooking oil and bake for 10 more minutes. Place under broil and broil for 3 minutes, until golden and crisp. Remove crust from oven but leave oven on.
• In a large bowl combine the zucchini, yellow squash, green pepper, thinly sliced onion, garlic and tofu. Toss to combine.
• In a large nonstick skillet, saute vegetable/tofu mixture until vegetables are just tender crisp.
• Combine the tomato sauce and basil. Spread half of the sauce over the top to the potato crust. Top with the sauteed vegetables and sliced tomatoes. Pour the remaining sauce evenly over all. Top with the cheese.
• Bake at 425 degrees F (220 degrees C) for 7 minutes or until cheese is melted. Slice into wedges to serve.

STARKEY'S MASHED POTATO PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cook bacon in a large deep skillet over medium heat until crisp. Drain, crumble and set aside.
• Spread the pizza dough out on a lightly greased baking sheet. Spread mashed potatoes over the dough, leaving a small crust around the outside if you want. Sprinkle the cheese and bacon evenly over the potatoes.
• Bake the pizza in the preheated oven until the cheese is melted and bubbly, about 20 minutes. Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream.

NEW POTATO & ROSEMARY PIZZA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
• Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.