Loaded Baked Potato Pizza
My husband and I love to make pizza… We had some left over baked potatoes from yesterday’s dinner. I google left over baked potato recipes and the first recipes I found were soup and potato salad recipes. It was almost 90 degrees here so I decided against the soup and thought potato salad would not suffice for dinner. Ironically,I just made a new pizza dough recipe and had some of the dough thawed in the refrigerator ( I always have some fresh dough thawed in the refrigerator “just in case”. So I thought I would give a loaded baked potato pizza pie a try. Turns out this recipe does taste just like a baked potato !
4 slices of bacon (cooked and chopped)
One Pizza Dough Recipe (below) or your favorite dough
1 to 2 Cups of Cheddar Cheese
Half of a large left over Baked Potato (skin removed and mashed with a fork)
1 TB of Melted Butter
Salt and Pepper to season
1/2 to 1 tsp of Buttermilk Ranch Seasoning (my favorite is Penzey’s but you can use Hidden-valley powdered ranch too)
1 TB dried chives (optional)
1. Preheat the oven with pizza stone in oven at 500 degrees for at least an hour.
2. Roll out dough into a 12 inch circle
3. Cube up left over baked potato & butter and heat in microwave for up to a minute mash with fork (you may want to season with salt and pepper to taste) .
4. After the oven has been on for an hour place pizza on a pizza piel that has been heavily coated with cornmeal toss the dough onto the stone that has been heating in oven. Let bake for 2 minutes.
5. Remove from oven and sprinkle with salt and pepper.
6. Spread evenly the mashed potato onto the pizza dough sprinkle with Buttermilk Ranch Powder seasoning.
Add chopped bacon, cheese, and whatever use you usually place on your baked potato.
7. Toss back into the oven for 5-9 minutes until your cheese has melted just the way you like it.
8. Remove from oven and sprinkle chives as you wish.
This recipe will make 4, 12 inch pizzas so freeze some dough for another day!
1 cup of warm water (Temperature 105 to 115 degrees)
1 TB of sugar or honey
2 1/4 cup of AP Flour
1 Cup of Cake Flour
1 TB of Kosher Salt or Flaky Salt
2 TB of Olive Oils
1. Combine water, sugar, and yeast, allow some time to proof (appearance will be foamy) about 5 to 10 minutes.
2. Sift flours and salt in the bowl of a stand mixer with hook attachment in place.
3. Add oil to proofed yeast mixture, pour into flour mixture. Knead using the dough hook for 10 minutes.
4. Place dough formed in a ball into a Pam sprayed bowl on a warm area and cover with plastic wrap. Let the dough rise for 1 to 2 hours or until the dough doubles in size.
5. Once the dough doubles punch down and divide into 4 equal parts. This is where I spray 4 quart sized ziplock bags with pam and place the dough in the bags and allow to rise for another hour. Once the dough has risen place dough you are not using today into the freeze for next pizza party.