Loaded Baked Potato Pizza
jump toRECIPE
This baked potato pizza is topped with thinly shaved potato slices, crumbled bacon, slices of red onion, cheddar cheese, and pickled jalapeños and then garnished with dollops of sour cream and diced chives. It’s a white pizza – meaning it is made without tomato sauce.
Baked Potato Pizza
Table of contents
Key Ingredients in This Recipe
- Pizza dough – Either make your own pizza dough using my simple recipe here, or use store bought dough. Find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough – a great way to support local restaurants! If using chilled pizza dough let it sit for about 30 minutes to an hour at room temperature prior to rolling it out.
- Potatoes – I use thinly sliced Yukon Gold potatoes for this pizza. They are versatile, in between a starchy russet potato and waxy ones like red potatoes. I like to slice them using a mandolin for even and very thin slices, though they can also be cut with a knife. They have a thin skin so you don’t have to bother peeling them first. Soaking them helps to remove excess starch.
- Bacon – Cook the bacon ahead of time so it’s one less thing to worry about when preparing the pizza. Use my method for cooking bacon in the oven and crumble it for easy prep.
- Cheese – Shredded sharp Cheddar cheese is a favorite on any baked potato. I layer the cheese under and over the potato slices.
- Onion – I add slices of raw onion over the pizza for their sharp flavor. If you prefer a more mellow onion flavor, soak the onions in water before adding them to the pizza.
- Pickled jalapeño – Slices of pickled jalapeños on the pizza adds a tangy, acidic contrast with a bit less heat than fresh jalapeños.
- Sour cream – I add small dollops of sour cream on the pizza after it’s cooked for a creamy contrast.
- Chives – I garnish the pizza with chopped fresh chives for a fresh touch.
How to Make Baked Potato Pizza
Step 1: Prep potatoes.
Use a mandolin to thinly slice the Yukon Gold potatoes into ⅛” thick (3mm) slices. Add to a large bowl of salted water and allow to soak for 1 hour.
Step 2: Dry potatoes.
Drain the potatoes and pat dry with paper towels.
Step 3: Prep the dough.
Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC). Divide the dough in half and on a lightly floured surface, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin. Place the dough on top of a piece of parchment paper.
Step 4: Par-bake pizza dough.
Work one pizza at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
Step 5: Assemble pizza.
Top the pizza with ½ cup (60g) of the Cheddar cheese. Arrange slices of potatoes over the top. Top with another ½ cup (60g) of the Cheddar cheese. Sprinkle half the bacon, red onion slices and pickled jalapeños over the top.
Step 6: Cook pizza.
Return to the oven until the crust is golden brown and slightly charred in spots and the cheese has melted, about 6 minutes.
Step 7: Garnish and serve.
Top with dollops of sour cream and chives. Repeat with the remaining dough and ingredients. Cut into slices and serve.
Tips and Tricks in This Recipe
Swaps and Substitutions
- Omit the bacon to make this recipe vegetarian.
- The cheddar cheese can be swapped with another semi-hard cheese like Monterey Jack.
- Roasted potatoes or even dollops of mashed potatoes can take the place of the potato slices on this pizza – use what you have!
- The chives can be swapped with green onions based on preference.
Why should I par-bake the pizza dough?
This method is great when cooking pizza, using lower heat methods like an oven. It’s not going to get as hot as a grill or pizza oven so partly baking the crust before adding the toppings makes for a crisp base crust. This way it doesn’t get soggy – you want some structural integrity with each slice.
How to make the pizza in an Ooni Pizza Oven
If making in a pizza oven there’s no need to par-bake the crust since it will get to a much higher heat than in an oven or on a grill (around 850ºF / 454ºC). Simply assemble the pizza toppings as noted in the recipe, then bake in the Ooni Pizza Oven for 3-4 minutes, rotating with a metal pizza peel frequently. Then let cool slightly on a wire cooling rack before transferring to a cutting board to cut into slices.
How to reheat pizza
With thin crust pizza like this, the bottom crust is important. I like to reheat my pizza first in a cast iron pan or skillet over medium-low heat until the crust is crisp, then broil in the oven on high until the cheese is bubbling and hot.
If you don’t have a pizza stone or peel
If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
Other Recipes to Try
If you enjoy this baked potato pizza recipe, give these a try and follow me on Instagram for more updates:
Loaded Baked Potato Pizza
Ingredients:
- 2 medium Yukon Gold potatoes, about ¾ pounds
- Kosher salt, as needed
- 1 pound prepared pizza dough
- 4 tablespoons extra virgin olive oil, divided
- 2 cups shredded sharp Cheddar cheese
- ½ pound cooked bacon, crumbled into pieces
- ¼ medium red onion, shaved
- ¼ cup sliced pickled jalapeños
- ¼ cup sour cream
- 2 tablespoons diced chives
Instructions:
- Use a mandolin to thinly slice the Yukon Gold potatoes into ⅛” thick (3mm) slices. Add to a large bowl of salted water and allow to soak for 1 hour.
- Drain the potatoes and pat dry with paper towels.
- Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC). Divide the dough in half and on a lightly floured surface, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin. Place the dough on top of a piece of parchment paper.
- Work one pizza at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
- Top the pizza with ½ cup (60g) of the Cheddar cheese. Arrange slices of potatoes over the top. Top with another ½ cup (60g) of the Cheddar cheese. Sprinkle half the bacon, red onion slices and pickled jalapeños over the top.
- Return to the oven until the crust is golden brown and slightly charred in spots and the cheese has melted, about 6 minutes.
- Top with dollops of sour cream and chives. Repeat with the remaining dough and ingredients. Cut into slices and serve.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?