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.

Course Main Dishes

Cuisine American-Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings 10-inch pizza

Calories 920kcal

Author Amanda McGrory-Dixon

Equipment

Pizza stone
Parchment paper
Large baking sheet or pizza peel
Skillet
Pizza cutter or large knife

Ingredients

½ pound pizza dough homemade or store-bought
Flour for dusting
4 bacon strips cut into 1-inch pieces
1 tablespoon butter
1 tablespoon flour
½ cup chicken stock
¼ cup sour cream at room temperature
Salt and pepper to taste
Cornmeal for dusting
1 cup freshly grated mozzarella
1 cup freshly grated cheddar
Several ⅛-inch russet potato slices
1 egg yolk
½ tablespoon water
Chopped fresh green onions

Instructions

If using dough stored in the refrigerator, place on a lightly floured surface, gently press into a 5-inch flat circle and cover with plastic wrap about two to three hours before you plan to bake the pizza. However, if you made your dough right away and it's already risen and come to room temperature, you're ready to skip straight to step 2.
About 45 minutes to an hour before baking, place a pizza stone in the cold oven and turn the heat to 500 degrees. If you don’t have a pizza stone, you can use a large baking sheet and preheat for 30 minutes, though a pizza stone is recommended for best results.
Place bacon in a cold skillet and turn the heat to medium. Heat the bacon until it's cooked half way. Reserve on a paper towel-lined plate.
Wipe out the excess bacon fat. Melt the butter. Whisk in the flour and cook for three to four minutes, whisking continuously. Pour in the chicken stock and whisk until there are no lumps. Continue to cook until the mixture thickens and then stir in the sour cream. Taste the sauce. If desired, add salt and pepper to taste. Set the sour cream sauce aside.
Hand stretch the dough using the bed of your fingers rather than your finger tips to pat the dough outward toward the edge. Don’t pat in the center of the dough, or you’ll get limp pizza. Really focus on staying outside of the center and work toward the edge. After you work the dough, grab the edge of the pizza and lift it in the air. Allow it to quickly hang down and keep rotating the pizza crust through your fingers to allow the rest of the pizza to have a chance to hang like you’re turning the steering wheel of a car. Do not use a rolling pin to shape and flatten. The dough is stretched when it’s 10 inches in diameter. If any holes form, pinch the dough back together.
Coat a pizza peel or the back of a parchment paper-covered baking sheet with cornmeal and place the hand-stretched dough on top. Adjust the shape if necessary.
Spoon the sour cream sauce on the dough, leaving room for the crust. Depending on how saucy you like your pizza, you might not need all the sauce -- it comes down to personal preference. Sprinkle the mozzarella and cheddar on top and then add the par-cooked bacon and potato slices.
Whisk together the egg yolk and water and brush on the crust.
Transfer to the hot pizza stone. If using parchment paper on a baking sheet to transfer the pizza, bring the baking sheet to the edge of the pizza stone, grab the edge of the parchment paper and slide the pizza from the baking sheet to the pizza stone. Bake for two minutes, remove the parchment paper and then continue to bake for six to eight minutes. If using a pizza peel with no parchment paper to transfer the pizza directly to the stone, bake for eight to 10 minutes.
Remove from oven. Let the pizza set for about five minutes, cut into slices and top with chopped green onions. Enjoy!

Video

Notes

Make sure you use fresh dough whether homemade or store-bought and not those par-baked crusts.
Don't use a rolling pin to stretch the dough. This can squeeze out those air
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 calls for ½ pound of pizza dough, which makes a 10-inch pizza. This 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.
I find the mozzarella stored in water can be a bit too watery and recommend using a block that 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition