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Pleasing Potato Pizza

I first heard of this distinctive pizza after a friend tried it at a restaurant. It inspired me to come up with my own recipe. The way the slices disappear, there’s no doubt about this pizza’s potatoey goodness. —Barbara Zimmer, Wanless, Manitoba
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1 pound bacon strips, chopped
  • 1 large onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 2 pounds potatoes (about 3 large), peeled and cut into 1-inch cubes
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • Optional: Minced fresh chives and sour cream

Directions

  • Preheat oven to 350°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add onion and pepper; cook and stir until bacon is crisp. Drain well.
  • Place potatoes and water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes.
  • Meanwhile, unroll and press pizza crust onto an ungreased 14-in. pizza pan; prick several times with a fork. Bake until lightly browned, about 15 minutes. Increase oven setting to 375°.
  • Drain potatoes; return to pan. Mash potatoes, gradually adding milk and salt. Spread over crust. Top with bacon mixture and cheeses.
  • Bake until cheese is melted, 15-20 minutes. If desired, sprinkle with chives and serve with sour cream.
Nutrition Facts
1 slice: 456 calories, 22g fat (10g saturated fat), 51mg cholesterol, 1012mg sodium, 43g carbohydrate (6g sugars, 2g fiber), 21g protein.

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Reviews

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Average Rating:
  • ksandjs1
    Apr 23, 2020

    No comment left

  • Googeegaga
    Oct 25, 2019

    I never heard of potato pizza until we moved to Idaho. I fell in love! This is a great recipe!

  • KrunaGmail
    Jul 25, 2018

    Nice recipe !

  • Angel182009
    Apr 26, 2018

    Very good twist a classic recipe! I will serve it with sour cream next time and it will be like a loaded potato

  • Beema
    Mar 22, 2018

    This was republished in the Feb/Mar 2018 issue of Simple & Delicious, and I immediately had to give it a try. I followed the recipe with these additions.... I added Italian flavoring to the mashed potatoes, and sliced black olives on the top. We loved this new version of an old favorite.

  • S Andersen
    Feb 25, 2013

    Very yummy!! A few ways to decrease the fat and sodium counts...make homemade wholewheat crust, use sodium reduced bacon, as well as lower fat versions of cheese and sour cream. Worth trying!!

  • DrDoom77
    Jun 28, 2011

    No comment left

  • teri396
    Apr 8, 2010

    used "Perfect PizzaCrust" with these toppings. Fab

  • herosquad
    Mar 26, 2010

    This is lots of fun to make and delicious to eat. Excellent; try it today!!

  • kpwill
    May 29, 2008

    No comment left