Loaded Baked Potato Pizza

Let’s bring together two favorite comfort foods to make the ultimate pie — a loaded baked potato pizza that’s perfect for game day or a casual gathering with friends! This unique pizza starts with a luscious sour cream sauce and is then topped with sliced potatoes, melted cheddar and mozzarella, smoky bacon and freshly chopped green onions. Everyone is sure to devour this creamy potato pizza.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Step-by-Step Instructions
• Recipe FAQs
• Expert Tips
• Perfect Pairing
• Need More Unique Pizza Recipes?
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Why You’ll Love This Recipe

Inspired by a beloved restaurant favorite: Our neighborhood beer and pizza joint serves a popular baked potato pizza, and now I’m bring this recipe right to your kitchen, so you can look like this creative pizza chef and impress all your friends and family.

Perfect for unique pizza topping lovers: If you're like me, a plain, old pepperoni pizza doesn't do it for you. You always like trying something different on the pizza menu, and this is anything but your traditional pie.

Bonus: For more unique pizza ideas, check out my Buffalo chicken pizza and pulled pork BBQ pizza!

No searching for obscure, expensive ingredients: Even though this is a unique pizza, you won't have any trouble finding the necessary ingredients. We're talking classic baked potato toppings here.

Ingredients

Now let's walk through a few baked potato pizza ingredient notes.

Pizza dough: I always use my beer pizza dough. This dough produces a thin and crispy crust, which I love, and you can make it right away or up to three days in advance. It also freezes beautifully, so I make a point to prepare a batch and keep some dough balls in the freezer. That way, I always have pizza dough on hand.

If you don't feel want to make your own, you can buy fresh pizza dough from just about any grocery store. I typically find the dough in the prepared food section. If you can't find it, ask someone at the deli, and they should be able to point you in the right direction.

Toppings: As mentioned, this pizza features a sour cream sauce, potato slices, bacon, cheese and chives. I love a mixture of cheddar and mozzarella, but you're more than welcome to get creative and use your favorite melting cheese. Otherwise, these toppings should be as straightforward as it gets.

Step-by-Step Instructions

How to Hand Stretch Pizza Dough

Step 1: If you prepared or bought pizza dough ahead of time and kept in cold in the refrigerator, it needs to sit in room temperature for a couple hours. Cold dough won't stretch properly, so this step is important to ensure it's pliable.

To ensure it doesn't dry out, we place the dough on a lightly floured surface under plastic wrap like so (photo 1).

Of course, if you made your dough right away and it's already room temperature, you can skip this step.

Step 2: After the pizza dough warms to room temperature, we can hand stretch it. For this step, we use our finger beds --not our fingertips -- to pat the dough's edge (photo 2).

Once we initially pat out the dough, we can pick it up by the edge and quickly turn it like a steering wheel several times. While it hangs in the air, gravity gently stretches the dough like so (photo 3).

Please notice how I'm focusing on the outer edge of the dough rather than the center. If you overwork the center, it can result in a limp pizza crust rather than a thin and crispy texture.

How to Prepare Toppings

Step 3: I like to start by preparing the bacon. For this step, we cut the bacon into 1-inch pieces and cook in a skillet until they're halfway cooked (photo 4) and reserve on a paper towel-lined plate.

Step 4: Now we make our sour cream sauce by melting some butter and whisking in flour (photo 5). We cook the flour mixture for a few minutes and then add some chicken stock and whisk until smooth (photo 6). Once the mixture smooths and thickens, we stir in our sour cream (photo 7).

Step 5: We're ready for toppings! First, we layer on the sour cream sauce (photo 8), then the cheddar and mozzarella cheeses (photo 9) and finish with thinly sliced potatoes and the par-cooked bacon (photo 10). Before popping in the oven, we brush the dough with an egg yolk and splash of water (photo 11) to make the most beautiful golden crust.

All that's left is to bake, top with freshly chopped green onions and enjoy! You are going to love this baked potato pizza.

And if you'd like some more fun party snacks to go with this pizza, you'll also love these smoked chicken wings, brisket sliders and Buffalo chicken meatballs.

Recipe FAQs

Expert Tips

• Make sure you use fresh dough whether homemade or store-bought and not those par-baked crusts.
• For a perfectly crisp crust, the pizza stone needs to be sizzling hot, so make sure you plan to put it in a 500-degree oven 45 minutes before baking.
• Don't use a rolling pin to stretch the dough. This can squeeze out those air bubbles everyone loves. All we need is light stretching and gravity to properly prepare our dough.
• To thinly and uniformly slice the potatoes, I love using a mandolin on the 3-mm setting. That said, you can also use a knife and make the slices about ⅛ inch.
• This recipe uses ½ pound of pizza dough to produce a 10-inch pizza. I find this smaller size is a bit easier to stretch for beginners, but feel free to use more dough for a bigger pizza and adjust the topping measurements accordingly.
• Mozzarella stored in water can be a bit too watery, so I recommend using a block that isn't kept in water.
• A 10-inch pizza makes a good-size meal for two or an appetizer for four. If you need multiple pizzas, simply remove one pizza from the oven and serve. As everyone is enjoying the first pizza, you can bake your next pizza, and it will be ready to go by the time everyone finishes round one.

Perfect Pairing

With the smoky bacon, tangy sour cream and two types of cheese, we have a lot of rich flavors going on here, so I like to pair this pizza with a palate-refreshing pilsner. That ultra bubbly mouthfeel cuts through all those heavy flavors, so we’re ready for the next bite.

If you're looking for a wine, I like to go with a crisp riesling. The bacon and sour cream sauce are the dominant flavors here, and a riesling is a common pairing for both, so it perfectly complements this pizza.

For a unique pizza that will remind you of one of your favorite comfort foods, I hope you try this loaded baked potato pizza. You'll love every creamy, bacon-filled bite.

Cheers!

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