This baked potato pizza recipe will be on my dinner table on Friday night.
I was in a pepperoni rut, and need a change. This is a really yummy and different ‘specialty’ pie, that is our favorite at an awsome local pizza place.
You won’t believe how easy it is to toss together this recipe! I like to plan ahead and bake extra potatoes earlier in the week, and fry up extra bacon, so there is very little prep work to be done on Family Movie night.
Let’s get started! First, you’ll want to make up a batch of this Easy Bread Recipe. It’s the best pizza crust recipe that I’ve ever tried, and besides that, it’s totally easy, and it doesn’t even matter if you spread it too thin and it gets a hole it it. Just schmear it back over the hole and it’s good as new. It’s very forgiving, and very delicious.
This is what you’ll need to make a Baked Potato Pizza:
You’ll use half of the easy bread recipe (this will make one large pizza crust); Ranch dressing mix; sour cream, 2-3 small potatoes, baked; bacon of your choice (turkey, beef, or regular old) fried up crisp and 2 c. or so of your favorite cheese. I like cheddar or Monterey Jack. If you have some chives, those are great thrown on too.
Heat the oven up to 450 degrees, with a pizza stone on the middle rack. (Or you can skip the stone, and just use a cookie sheet).
Lay out a piece of parchment paper, and spread your dough out into a large circle. Man handle it as needed.
I make my dough the same way each time, but each batch is a bit different. Some are wet and smushy, and some are kinda tough and want to pull back into a ball. Just manhandle it a bit, and get it to spread out by stretching, smashing, etc. I leave it a bit thicker at the edges, because we like the crusts to be like a breadstick.
Want to make the crust even yummier? Yes. Yes, you do.
As soon as the oven reaches temperature, pop the pizza crust in for about 10 minutes. You can prep your potatoes, fry bacon, etc. while you wait on it to bake.
Make your sauce using your favorite Ranch dressing mix, blended directly into sour cream.
When the crust has baked for 10 minutes, spread the sour cream over it.
Put these all over the crust. You can leave them whole, or break them apart into smaller pieces.
Top the potato slices with crisp bacon pieces, and chives if you’ve got ’em.
Dump the 2 cups of cheese over the top of everything, and swirl it out to the edges.
Place your baked potato pizza back into the oven for another 10 minutes or so, until it’s brown and bubbly.
and the printable recipe is…
- ½ of the crust dough (see below for recipe)
- 1 cup sour cream
- 1 T (or to taste) of your favorite Ranch Dressing Herb mix
- 2 small baked potatoes, sliced into ¼ inch slices
- chives (optional)
- 4 slices of bacon, fried crisp and crumbled
- 2 cups of cheddar or Monterey Jack cheese, shredded
Dough, baked potatoes, and bacon can all be made in advance, earlier in the week.
- Preheat the oven to 450º, with a pizza stone on the middle rack.
- While oven is heating, lay out a square of parchment paper, and smush out half of the batch of bread dough into a large circle, leaving a thicker edge for your crust. Sometimes, the dough is very wet, and other times it’s very elastic and tough, but it always turns out tasting great…just manhandle it however you need to.
- Sprinkle the crust with coarse salt, Greek or Ranch Dressing mix, and Parmesan cheese shreds. Your taste buds will thank you.
- Pop the dough in the oven for 10 minutes, while you prep other ingredients.
- Mix Ranch dressing mix into Sour Cream. Spread mixture on dough for the sauce.
- Top sour cream mix with sliced potatoes.
- Cover potatoes with a layer of crumbled bacon and chives (optional)
- Top with 2 cups of cheese, spreading to sides.
- Top crust with parmesan cheese and additional spices as desired.
- Bake for 10 minutes, or until brown and bubbly.
In a large, 5 quart container, combine:
3 c. warm water
1 ½ T. kosher or coarse salt
6½ c. of flour
1½ T. instant/fast rise yeast (2 packets)
Stir with a wooden spoon until the dough is evenly wet with no dry spots. Cover your container and allow to rise on the countertop for 2 hours. The dough should almost triple in size and begin to collapse on itself and flatten on top. You can allow it to rise longer, and it won’t hurt anything.
Chill dough for at least three hours. You can bake it before chilling, but it’s easier to work with cold, and the flavor improves with age.
Photo tutorial here: http://www.gwens-nest.com/family-favorite-recipes/baked-potato-pizza-recipe