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We eat a lot of homemade pizza.
Almost every Sunday afternoon, Joe uses our stand mixer to make a batch of pizza dough. He pre-bakes it, and then lets it sit for most of the afternoon, until we’re ready to top and eat it.
I love having homemade pizza on Sundays. It’s a comfort food tradition.
And you know I’ve been loving the comfort food for the last couple of months.
We ran out of yeast a couple weeks ago, but Joe didn’t want to forgo our pizza tradition. He improvised.
We did have ten pounds of potatoes, so Joe used the mandoline to slice them very thin and layered them to make a pizza crust.
The pizza was delicious. It almost tasted like a combination of home fries and pizza. So tasty!
Joe’s potato crust was a lot lighter and less dense than a normal pizza crust, so one or two pieces weren’t nearly as filling as they would normally be. The finished pizza didn’t go very far.
That’s okay. We liked it so much that we’ve made it several times since, and not just on Sundays.
- 5 or 6 potatoes, cleaned well
- 1 clove garlic, pressed
- 1 cup of your favorite pizza sauce
- 1-2 cups shredded mozzarella cheese
- Low-fat pepperoni (as much or little as you prefer)
- 16 ounces sliced mushrooms
- ½ cup sliced black olives
- After cleaning the potatoes, slice them very thin using a mandoline. Arrange the sliced potatoes in two or three layers (trying to keep them all at the same height, you don’t want a mound of potato in the middle) on a pizza stone or baking sheet. We’ve used both, and I preferred the pizza made in a long, rectangular bar pan best.
- Spritz the potatoes with olive oil or non-stick spray.
- Top your pizza as usual. First, spread the sauce over the potatoes.
- Top the sauce with shredded mozzarella cheese.
- Top the cheese with your favorite pizza toppings. Our are pepperoni, mushrooms, and black olives. (Really, we love onions, too, but Grace gags and sputters as if someone has poisoned her when she happens upon a sliver of onion. It’s just easier to leave it off from the beginning.)
- Bake the pizza at 425 for 30 minutes, or until the potatoes are cooked through.
- Slice and serve. You aren’t going to eat this like a normal pizza because the potatoes won’t stay together to pick it up. You’ll need a knife and fork.
© 2010 – 2013, Tara Ziegmont. All rights reserved.
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{ 12 comments… read them below or add one }
I think if you cook the potatoes a bit before putting the “stuff” on them they might adhere together a bit. Sounds yummy!
Yum! I’m off to buy a madoline
Sounds good! I love pizza in any form.
We eat a lot of pizza at our house,too.Thanks for sharing.
How interesting to use potato instead! Very creative!
This sounds soo good and soo different. We love homemade pizza
Yum! I love that idea! Did it take any longer for the potatoes to cook than a regular pizza?
No, it takes about the same. Normally, Joe would pre-bake the dough for 10 minutes, top it, and then bake for another 35 to 45 minutes. He skipped the pre-baking this time, but I’m going to suggest he tries it next time to crisp up the potatoes a little bit.
We made some fun pizza a few weeks ago! BBQ Pizza http://momscrazycooking.blogspot.com/2010/10/bbq-pizza.html
Nope, nothing under the potatoes. It was just potatoes on top of our baking stone.
I too eat gluten free and this sounds like something to try when I’m dying for pizza but don’t have a gluten free crust around. I bet if he roated the potatoes a bit first, then made the pizza, it would make the potatoes more firm.
What a great idea! I’d love to try this.