Cooking With Confidence
Mashed Potato Pizza on Macheesmo
Main Dishes, Pork

Mashed Potato Pizza

by Nick

Note: This is an update from an old recipe, my favorite mashed potato pizza. I made this pizza recently on Food Fighters!

Mashed potato pizza is one of those things that you might think is weird or gross when you hear it, but I promise it is really good.

It turns out that mashed potatoes and pizza are made to be together.

There is no tomato on this pizza. In its place is a thick layer of garlicky, buttery mashed potatoes. I actually had mashed potato pizza for the first time in New Haven at a place called “Bar,” but I’ve sort of made the recipe my own and I think I might be able to give them a run for their money.

Yield
2 large pizzas or 3 medium.
Prep Time
Total Time

Just a moment please...

Print Recipe Mashed Potato Pizza

Ingredients

  • The dough (This makes two pizzas. From Alton Brown's recipe.)
  • 4 Cups bread flour
  • 4 Tablespoons sugar
  • 2 Tablespoons Kosher salt (I probably used 1 3/4. The original is a bit salty.)
  • 2 Tablespoons olive oil
  • 2 Teaspoons active dry yeast
  • 1 1/2 Cups lukewarm water
  • Flour for dusting the pizza peel or baking sheet.
  • Olive oil for rising the dough.
  • Pizza
  • 4 large potatoes (enough mashed potatoes for 2 pizzas)
  • 2 cloves garlic
  • 1/4 cup unsalted butter
  • 1/2-1 cup milk or cream
  • 3 Tablespoons olive oil
  • 8 ounces of bacon, crumbled
  • 1 pound grated mozzarella cheese
  • 1 pound Brussels Sprouts

Helpful Equipment

Directions

1) It's best to make the dough a day in advance. Start by combining the yeast, salt, sugar, olive oil, and water in a bowl.

2) Add your flour and bring all of the dough into a ball. When it looks like the below you can start kneading it. If you have a fancy mixer you can beat it with the dough hook attachment for 10 minutes and save yourself a workout.

To knead by hand, scoop dough out onto a lightly floured surface and knead for about 15 minutes until dough is very smooth.

3) Pour a bit of olive oil in your bowl and lightly coat your ball of dough. This will make sure it doesn't dry out.

Let it rise at room temperature for two hours.

4) After the rise, you can punch it down and cut it into two balls. If you must, you can use them right away, but they will be much better if you let them chill in the fridge for at least a day. They can keep for a few days though if you coat them in a bit of olive oil. If you do put them in the fridge, let them rise at room temperature for an hour before using them.

5) For the toppings, cut up the potatoes into cubes and boil them in lightly salted water for about 10 minutes until they fall apart when poked with a fork. Then mash them up with the garlic, cream or milk, and butter. I actually like mine a bit on the chunky side. It gives the pizza a good texture.

6) Cook bacon until crispy in a skillet which will take 10-15 minutes. You can also bake the bacon in a 350 degree oven for 15-18 minutes.

7) Preheat the oven to 450 degrees with a baking stone in it.

8) To form a pizza, take a ball and roll it out into a circle. With light pressure start working it from the inside out. Once you feel comfortable feel free to pick it up and stretch it over your knuckles a bit. It shouldn't rip if you keep it moving by lightly rotating it around your hand.

If you are feeling brave, you can give it a toss!

9) Once you have a rough circle that is the size you want and the thickness that you want, slap it on a pizza peel that has been dusted with corn meal or flour. If you don't have a peel, you can use a baking sheet. The sheet just makes it a bit harder to slide it into the oven.

10) Feel free to make a decorative crust or just leave it flat. Whatever makes you happy.

11) Sprinkle a bit of olive oil over your dough. Since we aren't using a sauce, we need to add a bit of moisture on the bottom. Then lump on your mashed potatoes. Don't be stingy. This is the base of the pie.

12) Next, add cheese, bacon, sprouts (sliced thin and tossed with bacon grease), and a pinch of pepper and salt.

Carefully slide the pizza into the oven. Bake for 12-14 minutes.

Take out your pizza and the crust should be crispy and great. The cheese should be lightly browned. Wait a few minutes, slice, and eat a piece right away.

Let’s make the dough first. Pizza dough is something that really needs to rest for a good amount of time to mature in flavor and get nice and elastic. I typically like to make mine the day before I intend to cook. To start, combine the yeast, salt, sugar, olive oil, and water in a bowl.

It's Alive!

It’s Alive!

Add your flour and bring all of the dough into a ball. When it looks like the below you can start kneading it. If you have a fancy mixer you can beat it with the paddle attachment for 10 minutes and save yourself a workout.

Before a 10 minute knead.

Before a 10 minute knead.

If, like me, you rely on pure brute strength to make awesome pizza (Ok. I eventually got a mixer, but still make dough by hand occasionally), then you’ll need to knead this dough for at least ten minutes but probably closer to 15. Eventually it will become very smooth. Then it is time to rise. Pour a bit of olive oil in your bowl and lightly coat your ball of dough. This will make sure it doesn’t dry out.

Let it rise at room temperature for two hours.

This is active dough.

This is active dough.

After the rise, you can punch it down and cut it into two balls. If you must, you can use them right away, but they will be much better if you let them chill in the fridge for at least a day. They can keep for a few days though if you coat them in a bit of olive oil. If you do put them in the fridge, let them rise at room temperature for an hour before using them.

Now we need to make the toppings for this guy. I’m assuming you know how to make bacon (crispy is better for this recipe, you can also bake bacon in the oven).

Good Bacon!

Good Bacon!

You also probably know how to make mashed potatoes, but if not, just cut up the potatoes into cubes and boil them in lightly salted water for about 10 minutes until they fall apart when poked with a fork.

Tater basics.

Tater basics.

Then mash them up with the garlic, milk, and butter. I actually like mine a bit on the chunky side. It gives the pizza a good texture.

Mashed!

Mashed!

For the sprouts, I recommend slicing then thin and then tossing them with a tablespoon or two of bacon grease. That will make sure they get crispy on the pizza!

Sprouts mania.

Sprouts mania.

Making and Baking

Next, preheat the oven to 450 degrees with a baking stone in it.

Forming a pizza takes a bit of practice. If it is your first time, go slow and be patient. The dough is very forgiving if you made it correctly. It will be very elastic.

Take a ball and roll it out into a circle. With light pressure start working it from the inside out. Once you feel comfortable feel free to pick it up and stretch it over your knuckles a bit. It shouldn’t rip if you keep it moving by lightly rotating it around your hand.

If you are feeling brave, you can give it a toss!

Had a little photography help on this one.

Had a little photography help on this one.

Once you have a rough circle that is the size you want and the thickness that you want, slap it on a pizza peel that has been dusted with corn meal or flour. If you don’t have a peel, you can use a baking sheet. The sheet just makes it a bit harder to slide it into the oven. I used one for years though before I got a peel.

Feel free to make a decorative crust or just leave it flat. Whatever makes you happy. Personally, I just leave it flat.

When your dough is on the peel, drizzle on some olive oil and add your mashed potatoes in a single, even layer.

Dough ready.

Dough ready.

Next, add your grated cheese and sweet, sweet bacon and lots of sprouts.

Lots of toppings.

Lots of toppings.

Feel free to sprinkle on some dried basil, pepper, and salt at this point also.

Carefully slide the pizza into the oven. Bake for 12-14 minutes. Try not to drool on the oven door.

Boom.

Boom.

Take out your pizza and the crust should be crispy and great. The cheese should be lightly browned. Wait a few minutes, slice, and eat a piece right away.

Winner winner pizza dinner.

Winner winner pizza dinner.

I cannot express how good this recipe is. If you like pizza, you will love this. If you don’t like pizza, then you will probably still like this. If you don’t, then I’m not sure we can be friends.

Mashed Potato Pizza slice.

Sliced!

 

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61 comments on “Mashed Potato Pizza

  1. Wow – this is setting the bar for pizza pretty high, but I think I'll have to try this soon! Who would've thought mashed potato and pizza?

  2. That sounds sooooooo good! One of my favorite pizzas in Sicily had roasted potatoes, rosemary, and smoked cheese, but I've never tried mashed potatoes! I want some!!

  3. ok man.

    I gotta say, this is a scroll down post. The first photo I saw of it, I was trying to envision the taste- and all I could think of was a pile of pile of mushiness on some bread. But as I scrolled, I really warmed up to the idea. Really. I want to eat this. Maybe tonite.

    Especially the bottom one you did w/ broccoli and cheddar. And bacon exites me anyway. Way to go man- this is seriously inventive- and a completely new and exciting concept for me. I will be trying this pronto, and will let you know how awesome it is.

  4. I expect that the next time I see you, you will make this for me. I LOVE this pizza. Also I think a pizza stone will be among my first purchases when I return to the states. I am hungry for this pizza right now. Why do you do this to me N.?

  5. At the ripe old age of 60, I discovered that all pizza doesn’t have to have a tomato base. I think your potato pizza is fabulous, and I’m going to try it.

  6. I love that this is the most popular post on your site. Well deserved! :) Soooooooo good (even if I have to pick the broccoli off).

  7. LOVE THIS POST!!! New Haven Pizza is the best on the planet. I go to bar all the time when I am home. I am up in Ithaca, NY now and there is ZERO good pizza. Little fact about Bar and New Haven pizza in general. All the best pizza places got their skills from Pepe's and Salle's and opened their own joints. I go to Bar because there is usually much less of a wait. Same great pizza. These people up here don't even know what a good crust is.

  8. I do something similiar but call it pierogie pizza. Mashed potatoes, sauteed onions, and cheddar cheese. And you can add sauerkraut too!

  9. So how as the camera?? What kind? I recently got a new camera (Canon Rebel) and am stumped trying to get the macro lens to work in combination with NO flash! ugh!

    We have a place here in town that has mashed potato pizza… totally rocks! Carb binging ftw!

  10. @ Lea. I got the same camera. The rebel XSi… I haven’t purchased a macro lens yet, but I’m not sure I would be much help… I’m sort of learning as I go.

    It sure is a lot of fun though.

  11. Wow…that last picture looks exactly like one I got at a local pizza place a while back. Definitly going to try this recipe, ’cause that was the best pizza I’ve ever had!

  12. In Turkey, they sell rolls and stuff on the street every day, and you can get rolls with cheese inside, or olives, or mashed potatoes. It was such a revelation to realize how wonderful a combination potatoes and bread is. I salute you.

  13. A wonderful idea indeed, it would make an excellent addition to my menu. i think i would add some pepers however

  14. My very own mashed potato pizza is baking in the oven as we speak! I cannot wait to try it! Ill let everyone know how it turned out.

  15. My family loves this pizza so much that we go to Bar in New Haven once a week to have this pizza. We add broccoli and fresh basil to the pizza and it tastes fantastic.

    The Bar version has parmesan cheese in its base, but the recipe above doesn’t. Don’t know how much difference parmesan cheese makes to this pizza.

  16. Wow! I grew up near New Haven and am a great fan of Pepe’s white clam pie (never got a chance to go to Sallie’s). I make pizza every Sunday and just read about a restaurant in Salt Lake (near where I live now) that makes a pizza with mashed potatoes, bacon and asparagus pieces. They call it “The New Haven”. You’ve given me the base, so all I need to add is the asparagus. I’ll let you know how it turns out on Sunday night!

  17. Ive been looking for a good crust recipe for the pizza stone yours works well.THANKS. But seriously give BAR a run for their money come on have some respect!

  18. 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!

  19. 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!

    1. 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!

      1. 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.

  20. Hi

    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!

    1. 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.

  21. 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.

  22. 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.

  23. We made up a “bar-like” mashed potato pizza recipe too… we sautee minced garlic in the olive oil before sprinkling it on, and add plain mashed potatoes. Something about the crunchy little garlic pieces makes me happy. We also use Parmesan instead of mozzarella, but the bacon doesn’t always stick so well.

    SO YUMMY!

  24. Oooh, very interesting! I am intimidated by home-made dough but may have to get over that to try this. Not everyone in my house eats bacon (some of us are vegetarians) so I may try with thinly sliced and sauteed tempeh.

    1. Heya! You can also use store bought dough if you want. You can pick up a 1 pound bag of dough for a few bucks at most stores. Good luck!

  25. Oh my carbs! I was dubious when I read “Mashed Potato Pizza”, but now I think I need this in my life… I’m not sure if I should thank you or shake my fist at you ;) Also, congrats on the baby news!

  26. This looks so good! My sister just recently told be about the pizza she had at a Canadian national pizza chain– description Spicy Perogy

    An inspired combination of sour cream, smoky bacon and BP’s Favourite Cactus Cut Potatoes with pizza mozzarella and cheddar, topped with green onion and a generous dollop of sour cream

  27. Looks great! They have a similar pie at my neighborhood pizza place, Otto , and it’s great! I’ll have to give this a try! They also have a bunch of really good unusual pizzas great for inspiration when I’m making my own at home. Can’t seem to replicate their crust though.. *sigh* http://www.ottoportland.com/menu.html

  28. Made this pizza and it was delicious…. YUMMY!!! I didn’t put the brussel sprouts, but I did use the potatoes and bacon… This is a must recipe to make again… Thanks :)

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