- Cooking Time:
- Servings: 4-6
- Preparation Time:
- Garlic Mashed Potatoes:
- 15 medium red potatoes
- 1 (14.5-ounce) can chicken broth
- 6 large cloves garlic
- 4 tablespoons butter or margarine
- 3/4 cup of heavy whipping cream
- 2 teaspoons salt
- 1 teaspoon black pepper
- Basic Pizza Dough, recipe follows
- 2 cups garlic mashed potatoes
- 3 ounces sauteed onions
- 3 small tomatoes, sliced thin
- 4 ounces shredded provolone
- 4 ounces shredded fontina
- 4 ounces bacon, cooked and crumbled
- 1 teaspoon cracked pepper
- 1 teaspoon onion salt
- Basic Pizza Dough:
- 3 cups bread flour
- 1 teaspoon salt
- 1 package active dry yeast
- 2 tablespoons vegetable oil
- 1 cup warm water
- Garlic Mashed Potatoes: Combine potatoes, broth, and garlic in a large saucepan. Add additional water if necessary in order to keep all potatoes completely submerged. Bring to boil than reduce heat to low. Continue to cook until potatoes are tender, 25 to 30 minutes. Drain and mash the potatoes and garlic. Add butter, salt, pepper, and whipping cream. Whip until it has a creamy texture.
- Preheat the oven to 450 degrees F with a pizza stone.
- Roll out the dough into a 1/4-inch thick circle. Place in a pizza pan or on a pizza peel. Spread on the garlic mashed potatoes. Evenly sprinkle the sauteed onions. Layer the sliced tomatoes. Evenly sprinkle the cheeses, bacon crumbles, cracked black pepper, and onion salt. Bake for 10 to 12 minutes.
- Pizza Dough: Combine flour, salt, and yeast and mix well in a large bowl (12 quart will work fine). Mix in the oil and warm water. Cover the bowl and let the dough rise for 30 minutes
- Kay's addtl. notes: I'm still looking for that illusive 'perfect pizza dough'. I made the version included with this recipe and that was, for me, a huge mistake! That dough went straight into the garbage as it just was totally unacceptable. I was not at all impressed. Instead I used one of those 6 oz. pkgs. of pizza dough mix simply because I had it on hand and time was of the essence!
- I had trouble finding fontina cheese. We live in a small rural area and even the larger surrounding towns didn't carry Fontina. So I used 4 oz. of provolone, 2 oz. of mozzarella and 2 oz. of monterey jack!! I'll definitely use that combination again. It was so buttery, creamy and yummy!! :O)
- I used twice the amt. of onions as I was using Vidalia's and we like onions! I'll do that again and would even consider using a bit more! I think it's just a matter of personal tastes. DH agreed that it could have used more!!
NotesI will definitely be tweaking this recipe until I find the perfect proportions and pizza crust!! I preface this, too, by sharing that I found the amount of the potatoes to be quite excessive for the pizza. I was gonna cut that part in half at least, and think that is maybe still a bit too much. I went with the quantity in the original recipe simply because I knew Chuck would love any of the leftover spuds!! LOL More of my notes will follow the recipe!
The One Dollar Cookbook
Get Back in the Kitchen! Easy Healthy Meals for the Non-Chef by Kathy and Andrew Judson
BakeSpace's Community Cookbook Live Demonstration at SXSWSee More
Apple Pie Drink
Mayo Mexican Dip
Sweet Potato BruschettaSee More