I first heard of this delicious and distinctive pizza when a friend tried it at a restaurant. It sounded great so I experimented to come up with my own recipe. The way the slices disappear, there's no doubt about their popularity. Guests are always excited when my potato pizza is on the menu.
- 3 large potatoes, peeled and cubed
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 pound sliced bacon, diced
- 1 large onion, chopped
- 1/2 cup chopped sweet red pepper
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- Sour cream, optional
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 minutes or until very tender.
- Meanwhile, unroll the pizza crust onto an ungreased 14-in. pizza pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
- Drain potatoes and transfer to a bowl. Mash with milk and salt until smooth. Spread over crust. In a skillet, partially cook the bacon. Add onion and red pepper; cook until bacon is crisp and vegetables are tender. Drain well; sprinkle over potatoes. Top with cheeses.
- Bake at 375° for 20 minutes or until cheese is melted. Serve with sour cream if desired. Yield: 8 slices.
Originally published as Pleasing Potato Pizza in Taste of Home February/March 1999, p25
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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