This Mashed Potato Pizza recipe was updated on April 16, 2021 with a new video and descriptions.

Mashed potato pizza is one of those things that you might think is weird or gross when you hear it, but I promise it is really good.

It turns out that mashed potatoes and pizza are made to be together.

Mashed Potato Pizza Origins

It’s possible it was seen somewhere else first, but my first experience with mashed potato pizza was in New Haven, CT at a place called “Bar.”

Over the years, I’ve put my own twist on this pizza, but it’s all in tribute to the original!

Mashed Potato Pizza Video

Homemade Pizza Dough

Let’s make the dough first. Pizza dough is something that really needs to rest for a good amount of time to mature in flavor and get nice and elastic. I typically like to make mine the day before I intend to cook. To start, combine the yeast, salt, sugar, olive oil, and water in a bowl.

It's Alive! - making dough for Mashed Potato Pizza
It’s Alive!

Add your flour and bring all of the dough into a ball. When it looks like the below you can start kneading it. If you have a fancy mixer you can beat it with the paddle attachment for 10 minutes and save yourself a workout.

Before a 10 minute knead - Mashed Potato Pizza
Before a 10 minute knead.

If, like me, you rely on pure brute strength to make awesome pizza (Ok. I eventually got a mixer, but still make dough by hand occasionally), then you’ll need to knead this dough for at least ten minutes but probably closer to 15. Eventually it will become very smooth. Then it is time to rise. Pour a bit of olive oil in your bowl and lightly coat your ball of dough. This will make sure it doesn’t dry out.

Let it rise at room temperature for two hours.

This is active dough - Mashed Potato Pizza
This is active dough.

After the rise, you can punch it down and cut it into two balls. If you must, you can use them right away, but they will be much better if you let them chill in the fridge for at least a day. They can keep for a few days though if you coat them in a bit of olive oil. If you do put them in the fridge, let them rise at room temperature for an hour before using them.

Now we need to make the toppings for this Mashed Potato Pizza. I’m assuming you know how to make bacon (crispy is better for this recipe, you can also bake bacon in the oven).

Crispy bacon for Mashed Potato Pizza
Good Bacon!

You also probably know how to make mashed potatoes, but if not, just cut up the potatoes into cubes and boil them in lightly salted water for about 10 minutes until they fall apart when poked with a fork.

Garlic Mashed Potatoes for pizza.
Tater basics.

Then mash them up with the garlic, milk, and butter. I actually like mine a bit on the chunky side. It gives the pizza a good texture.

Mashed potatoes are done.
Mashed!

For the sprouts, I recommend slicing then thin and then tossing them with a tablespoon or two of bacon grease. That will make sure they get crispy on the pizza!

Making crispy sprouts for Mashed Potato Pizza
Sprouts mania.

Making and Baking the Pizza

Next, preheat the oven to 450 degrees with a baking stone in it.

Forming a pizza takes a bit of practice. If it is your first time, go slow and be patient. The dough is very forgiving if you made it correctly. It will be very elastic.

Take a ball and roll it out into a circle. With light pressure start working it from the inside out. Once you feel comfortable feel free to pick it up and stretch it over your knuckles a bit. It shouldn’t rip if you keep it moving by lightly rotating it around your hand.

If you are feeling brave, you can give it a toss!

Had a little photography help on this one.
Had a little photography help on this one.

Once you have a rough circle that is the size you want and the thickness that you want, slap it on a pizza peel that has been dusted with corn meal or flour. If you don’t have a peel, you can use a baking sheet. The sheet just makes it a bit harder to slide it into the oven. I used one for years though before I got a peel.

Feel free to make a decorative crust or just leave it flat. Whatever makes you happy. Personally, I just leave it flat.

When your dough is on the peel, drizzle on some olive oil and add your mashed potatoes in a single, even layer.

Adding the mashed potatoes - Mashed Potato Pizza
Dough ready.

Next, add your grated cheese and sweet, sweet bacon and lots of sprouts.

Toppings on mashed potato pizza.
Lots of toppings.

Feel free to sprinkle on some dried basil, pepper, and salt at this point also.

Carefully slide the pizza into the oven. Bake for 12-14 minutes. Try not to drool on the oven door.

Mashed potato pizza cooking.
Boom.

Take out your Mashed Potato Pizza, the crust should be crispy and great. The cheese should be lightly browned. Wait a few minutes, slice, and eat a piece right away.

I cannot express how good this recipe is. If you like pizza, you will love this. If you don’t like pizza, then you will probably still like this. If you don’t, then I’m not sure we can be friends.

Mashed Potato Pizza: Roasted garlic mashed potatoes with sprouts and bacon makes for one of the best pizzas out there. You'll never miss the tomato sauce! Be sure to check out the post for my trick to super-crispy Brussels sprouts.

My Mashed Potato Pizza Recipe

Mashed Potato Pizza

3.83 from 28 votes
Author: Nick Evans
Servings: 6 Servings
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours
Creamy mashed potato pizza is one of my favorite recipes. You can top it with bacon or broccoli and lots of cheese of course.

Ingredients 

Pizza dough (This makes two pizzas. From Alton Brown's recipe.)

  • 4 Cups bread flour
  • 4 Tablespoons sugar
  • 1 ¾ Tablespoons Kosher salt
  • 2 Tablespoons olive oil
  • 2 Teaspoons active dry yeast
  • 1 ½ Cups lukewarm water
  • Flour, for dusting
  • Olive oil for rising the dough.

Mashed Potato Pizza:

  • 4 medium Russet Potatoes
  • 2 cloves garlic
  • ¼ cup unsalted butter
  • 1 cup whole milk
  • 3 Tablespoons olive oil
  • 8 ounces bacon, crumbled
  • 1 pound grated mozzarella cheese
  • 1 pound Brussels Sprouts

Instructions

  • It’s best to make the dough a day in advance. Start by combining the yeast, salt, sugar, olive oil, and water in a bowl.
  • Add your flour and bring all of the dough into a ball. When it looks like the below you can start kneading it. If you have a fancy mixer you can beat it with the dough hook attachment for 10 minutes and save yourself a workout.
  • To knead by hand, scoop dough out onto a lightly floured surface and knead for about 15 minutes until dough is very smooth.
  • Pour a bit of olive oil in your bowl and lightly coat your ball of dough. This will make sure it doesn’t dry out.
  • Let it rise at room temperature for two hours.
  • After the rise, you can punch it down and cut it into two balls. If you must, you can use them right away, but they will be much better if you let them chill in the fridge for at least a day. They can keep for a few days though if you coat them in a bit of olive oil. If you do put them in the fridge, let them rise at room temperature for an hour before using them.
  • For the toppings, cut up the potatoes into cubes and boil them in lightly salted water for about 10 minutes until they fall apart when poked with a fork. Then mash them up with the garlic, cream or milk, and butter. I actually like mine a bit on the chunky side. It gives the pizza a good texture.
  • Cook bacon until crispy in a skillet which will take 10-15 minutes. You can also bake the bacon in a 350 degree oven for 15-18 minutes.
  • Preheat the oven to 450 degrees with a baking stone in it.
  • To form a pizza, take a ball and roll it out into a circle. With light pressure start working it from the inside out. Once you feel comfortable feel free to pick it up and stretch it over your knuckles a bit. It shouldn’t rip if you keep it moving by lightly rotating it around your hand.
  • If you are feeling brave, you can give it a toss!
  • Once you have a rough circle that is the size you want and the thickness that you want, slap it on a pizza peel that has been dusted with corn meal or flour. If you don’t have a peel, you can use a baking sheet. The sheet just makes it a bit harder to slide it into the oven.
  • Feel free to make a decorative crust or just leave it flat. Whatever makes you happy.
  • Sprinkle a bit of olive oil over your dough. Since we aren’t using a sauce, we need to add a bit of moisture on the bottom. Then lump on your mashed potatoes. Don’t be stingy. This is the base of the pie.
  • Next, add cheese, bacon, sprouts (sliced thin and tossed with bacon grease), and a pinch of pepper and salt.
  • Carefully slide the pizza into the oven. Bake for 12-14 minutes.
  • Take out your pizza and the crust should be crispy and great. The cheese should be lightly browned. Wait a few minutes, slice, and eat a piece right away.

Video

Nutrition

Serving: 3slices | Calories: 851kcal | Carbohydrates: 107g | Protein: 23g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 2332mg | Potassium: 1151mg | Fiber: 8g | Sugar: 15g | Vitamin A: 889IU | Vitamin C: 73mg | Calcium: 121mg | Iron: 3mg
Course: Main Dishes
Cuisine: American

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Here are a few other great pizza recipes!