Comments on: Mashed Potato Pizza

By: Stacy

Stacy — Sun, 22 Jan 2012 22:39:32 +0000

We ate the Garlic Mashed Potato Pizza at Bar, too! My cousin worked there. Could not believe how incredible it tasted. Decided to recreate it at home, but I’ve made mine with a garlicky white sauce as the base. Thought it might be good with a bit of smoked gouda too. Thanks for sharing your version.

By: karen

karen — Sat, 17 Sep 2011 02:50:38 +0000

I love mashed potatoes, well potatoes of any kind. Although I didn't do it, I wanted to have a mashed potato bar with a gravy fountain at my 50th bday party. didn't have a party, went on vacation instead. keep it up love to read your blog. Your method of pizza in a cast iron skillet has kept me making pizza at home, I was ready to give up.

By: Southwest-Style Pizza « Nombudsman

Southwest-Style Pizza « Nombudsman — Wed, 13 Jul 2011 21:12:36 +0000

[...] very successful, is a slightly modified version of Alton Brown’s. It is the one we got from this Macheesmo post (we promise we’ll put together some detailed instructions some day, but for now use that post [...]

By: Luc

Luc — Fri, 18 Mar 2011 02:47:28 +0000

I had the same thing happen to me tonight! Mine was extra puffy, but it was ultra delicious! Nonetheless, we stepped up the bacon game.

By: Spinach, Feta, & Bacon Pizza « Nombudsman

Spinach, Feta, & Bacon Pizza « Nombudsman — Sun, 24 Oct 2010 17:25:04 +0000

[...] together a dough recipe that I’ve worked with several times before with delicious results (here!), and set it to rise for the requisite two hours. I came back to check on it… and it had [...]

By: Julia

Julia — Fri, 17 Sep 2010 07:02:16 +0000

Thanks for the recipe. I found it after eating at Bar in new haven and loving their mashed potato and broccoli pizza. I made yours last night and it came out pretty good. Mine got all big and puffy though? It did not look like yours. I don't have a pizza stone and I cooked it after two hours rising? Do you have any ideas as to why mine came out puffy? I rolled it out pretty thin maybe not ting enough though.

Either way it was very good and I intend on having the leftovers for breakfast. Thanks for the great recipe and the handy pictures, I love pictures while I am cooking!

By: Allison

Allison — Sun, 01 Aug 2010 21:09:01 +0000

Thanks for the tip. I made it for dinner tonight and it was excellent! I'm thinking of trying a different spin on it next time and doing a sort of potato skin version.

By: Nick

Nick — Sun, 01 Aug 2010 19:35:04 +0000

I don't really ever cook the broccoli before I add it to the pizza. It usually gets nice and charred but not soggy at all which is the problem if you overcook it.

Theoretically, you could blanch it for a few seconds and then add it, but I just cut up the florets into pretty small pieces and that works like a charm.

Good luck with it. It's one of my favorite pizzas!

By: Allison

Allison — Sat, 31 Jul 2010 20:14:52 +0000

Did you cook the broccoli before you baked the pizza? I want to make this for my husband and want to get it right. Thanks!

By: Gretchen

Gretchen — Wed, 02 Jun 2010 23:55:40 +0000

Just browsing your page… this recipe looks awesome! I love me some pizza and I will defintely be giving this a try. Sure I will get some weird looks from the fam, but I'm getting used to it with everything else I am making them try out!