Mashed Potato Pizza
Mashed potatoes topped with cheese, sour cream, and bacon, baked on a pizza crust.
Mashed potatoes topped with cheese, sour cream, and bacon, baked on a pizza crust.
- Carbohydrate 9.0826675 g
- Cholesterol 61.95125 mg
- Fat 24.8696275 g
- Fiber 0.585750012695789 g
- Protein 11.180975 g
- Saturated Fat 13.0394035 g
- Serving Size 1 1 Serving (128g)
- Sodium 338.8685 mg
- Sugar 8.49691748730421 g
- Trans Fat 1.61091675 g
- Calories 304 calories
Step-by-step
- Preheat oven 425
- Cook potatoes and add cheese, sour cream and bacon grease. Stir in more cheese sour cream and the bacon slices (crumbled). Roll out pizza dough and add the mashed potatoes to the top.
- Cook pizza for 20 minutes.
Crust Mechanics
Traditional pies rely on tomato sauce to provide moisture, but starchy toppings require careful water management. Raw pizza dough needs a hot oven, set here to 425 degrees Fahrenheit, to initiate spring before the heavy potato layer weighs down the center. Rolling the dough thin prevents a gummy interior. Leaving a half-inch bare perimeter creates a dedicated crust edge that browns properly during the twenty-minute bake.Moisture Control
Potatoes hold significant internal water, which can easily turn a crisp crust soggy. Cooking the potatoes thoroughly and incorporating fats like bacon grease and sour cream coats the starch granules. This lipid barrier reduces moisture migration into the raw dough beneath. Shredded cheddar melts into the potato mash, binding the mixture into a cohesive layer that remains stable under high heat.Adjustment Strategies
Adapting formats for specific dietary needs involves simple swaps without rewriting the core technique. Swapping standard dairy for plant-based sour cream and omitting the meat maintains the required fat ratio for texture. Bacon can be replaced with smoked salt or roasted garlic paste to retain savory depth without changing the moisture profile of the topping.
