30 Minute Mashed Potato Pizza Food

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.

LEFTOVER MASHED POTATO PIZZA

Steps:

• Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes.
• Heat a small skillet over medium heat, add the bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
• Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch round on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt and pepper. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
• Using the peel, remove the dough from the oven and spread half of the mashed potatoes over the top, leaving about a 1-inch border around the side. Season with salt and pepper. Then sprinkle half of the cheese on top and top with half of the bacon, leek and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.

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.

MASHED POTATO PIZZA

Steps:

• 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.

30-MINUTE MASHED POTATO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pizza crust onto a baking sheet.
• Bake in the preheated oven for 5 minutes.
• While crust is prebaking, combine milk and mashed potatoes in a microwave-safe bowl. Cook in the microwave for 3 minutes. Add butter, bacon, and 2 cloves of garlic; stir until creamy.
• Remove crust from oven and leave oven on. Combine olive oil and remaining garlic in a small bowl and brush on top. Spread 1/2 cup mozzarella cheese over crust and spoon dollops of mashed potato mixture on top. Spread remaining mozzarella cheese and Cheddar cheese over the pizza.
• Bake in the hot oven until melted, about 20 minutes.

MASHED POTATO PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Roll pizza dough out onto a nonstick or lightly greased baking sheet. Press and pinch sides up to make an 11x15-inch rectangle.
• Ladle 1 cup of cheese sauce onto the crust. Mix remaining 1/4 cup of sauce into mashed potatoes. Spoon mixture onto the crust.
• Top pizza with bacon, broccoli, and Cheddar cheese, in that order.
• Bake in the preheated oven until crust is golden brown and cheese is melted, 10 to 15 minutes.

POTATO PIZZA

Steps:

• Peel the potatoes, cut into quarters, and cook in salted boiling water until fork tender.
• Once cool, take 1/3 of the potatoes and rice or mash the potatoes into a bowl.
• Cut the remaining potatoes into slices or small cubes and set aside for the topping.
• Place the yeast in a cup with 1 cup of warm water, and stir and wait until it is bubbly.
• Add the yeast mixture, the olive oil, and salt to the mashed potatoes.
• Begin to add the flour and stir with a wooden spoon until the dough comes together.
• Using your hands, bring the dough into a ball, and then knead it on a floured hard surface for about 7 to 8 minutes, or until the dough is smooth.
• Place the dough in a lightly oiled bowl, cover and let sit in a warm spot until it is doubled, about 1 hour.
• Preheat the oven to 450 degrees F.
• Roll out the dough into a circle or a rectangle about 14 to 15 inches across.
• Place the dough on a pizza peel sprinkled with corn meal.
• Place the fontina cheese evenly across the pizza, then spread out the potatoes on top.
• Sprinkle the pizza with the rosemary, strips of prosciutto, sea salt, shredded asiago, and cracked black pepper.
• Drizzle with the olive oil and let sit 15 minutes.
• Bake until the crust is golden brown and the top has begun to crisp, about 20 minutes.
• Let cool 10 minutes, cut into wedges and serve.

MASHED POTATO PIZZA RECIPE

Steps:

• Preheat the oven to 350 degrees F. 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 desired.
• Sprinkle the cheese and bacon evenly over the potatoes.
• Bake the pizza in the preheated oven for about 20 minutes until the cheese is melted and bubbly.
• Let cool for 2 minutes, then slice into wedges and top each one with a small dollop of sour cream.

LOADED MASHED POTATO CUPS

Steps:

• Cut the mashed potatoes into big chunks after peeling them. Cover with water in a saucepan.
• Bring to a boil, then reduce to low heat and simmer for 15 to 20 minutes, or until the potatoes are cooked. The water in the pan should be drained.
• Cooked bacon, green onion, parsley, cheese, and garlic are mashed into the potatoes with butter.
• Fill muffin pans halfway with mashed potato mixture.
• Using melted butter or olive oil, brush the tops of each muffin.
• Bake for 30 minutes at 375°F or until the tops are crispy and golden.