Potato pizza

My dear friends,

Words cannot describe how delicious this pizza is.

For those who know me well, I am addicted to potato pizza from Toppers. It is so, so good. But the greasiness pouring off of it also leads me to a small feeling of regret. Just a small one.

Regardless, after a week of experimenting with fun recipes and failing miserably, I decided to return to something I knew I would love. But with a healthy, less guilty twist!

Enter, the homemade potato pizza.

2013-09-12 20.52.15

*drool*

Perfect pizza crust recipe (adapted from the book ‘Pizza’ by Carla Bardi)
1 1/2 tsp active dry yeast
2 cup bread flour
1 tbsp extra virgin olive oil
2 tsp italian seasoning
1 tsp minced garlic
2 tsp onion powder

  1. Thoroughly mix active dry yeast with 1/2 cup warm water until yeast has dissolved. Set aside until frothy, about 10 minutes (or just as you prepare the other ingredients, if you’re impatient like me).
  2. Combine all the other ingredients in a large bowl. When yeast/water mixture is ready, add that too.
  3. Proceed to add more warm water as necessary to make a slightly sticky dough.
  4. Dust counter with flour. Get flour all over your hands too.
  5. Take the dough out and knead it for awhile (8 minutes ish).
  6. When you’re done, pour some olive oil in the bowl and put it back in there. Cover it with a towel and say good night. Let it hang out for as long as possible (an hour would be great, but 20 minutes will do).

Potato pizza (adapted from here)
2 medium potatoes, cooked in the microwave or oven
1 tablespoon butter (I used Earth Balance)
1/4 teaspoon minced garlic
1/4 teaspoon Italian seasoning
6 veggie bacon strips, cooked and crumbled
3 green onions, chopped
1 cup shredded mozzarella cheese (I used Go Veggie)
1 cup shredded cheddar cheese
8 oz sour cream (I used Tofutti)

  1. Cut potatoes into 1/2-in. cubes.
  2. In a bowl, combine butter, garlic, and Italian seasoning. Add potatoes and toss.
  3. Top pizza crust with potato mixture, bacon, onions and cheeses.
  4. Bake at 500° for 10 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.
  5. Dip in lots of sour cream!