I have a special spot in my heart for potato pizza. It was the first homemade pizza I ever made, and it is my daughter’s favorite thing I make that doesn’t involve chocolate. I started working on this pizza three years ago after I saw a Food Network show where a restaurant shaved Yukon Gold potatoes and baked it on pizza. It looked so good it inspired me to try to make my own at home and since then I have made homemade pizza once a week (at least).
Of course like most of my first attempts at new things it ended in absolute disaster. I tried to copy it exactly and of course I couldn’t get the potatoes thin enough. I am sure they use a fancy mandolin slicer and a extremely hot oven to make the beautiful pizza I saw on television. My amateur knife skills combined with an oven that is nearly old enough to collect social security spelled trouble for my family that night. Luckily for all of us I didn’t give up after trying the soft glob of potato and dough that came out of the oven.
After that I stopped trying to copy the recipe I saw and started to focus on making one that everyone would love. What is the best way to eat potatoes? I asked myself this question and my answer was fried in a pan with butter of course! A hash brown pizza was sounding pretty good. It could be eaten for breakfast, lunch or dinner and it is meatless. Since my first try at the new potato pizza I haven’t changed the recipe in three years and if I dare not make at least one small one on pizza night, I have a very disappointed family to contend with.
I start by making a homemade dough and it is really easy to make with a mixer and dough hook. I make it in 10 minutes when I am home on lunch break and let it rise in the afternoon until I get home. You can use a store brought one or try mine…Weeknight Pizza Dough
By the time I get home from work the cat is out of the bag that I am making pizza, Everyone has seen the dough rising on the counter. There is no “whats for dinner?” questions, just anxious facing waiting to find out how long until it is ready. I need to work fast at this point.
I always use Yukon Gold potatoes for this recipe. They are by far my favorite potato, they look buttery before you put butter on them. I shred two medium sized ones on the large side of a cheese grater and dump the shreds into a bowl of water. This will get some starch off them and help them crisp up. Sometimes when the rush sets in I skip this part and get them right into the pan but if you can spare soaking them for 5 minutes it will make them significantly more crispy and delicious. After soaking them I drained them and ringed them out in a clean kitchen towel to get rid of as much moisture as possible. Into the largest saute pan I have they go with oil and butter. Kosher salt and black pepper to season them and cook on medium high for about 5 minutes until first side is brown and crispy. A little more butter when I flip them and do the other side until done. By this point I am actively trying not to eat the potatoes by themselves out of the pan. While they are cooking I shred about 3/4 cup sharp cheddar cheese or if we went to the farmers market this week I love using a local smoked cheddar cheese for this.
I let the potatoes cool for a few minutes once browned and get my dough ready on my pizza peel. No tomato sauce on this pizza, I put the cheddar cheese right down on dough and then put the whole pan of potatoes on top of the cheese and dough. I usually break up the potatoes a bit to get it to cover the pizza. Ready to cook. Into my oven on a pizza stone preheated to 450 degrees.
Often when I am making pizza the dough is doubled and I am making two pizza’s. I use 2 pizza stones in my oven and I put the first pizza in on the bottom stone give it 5 minutes then move it to the top one and put the second pizza on the bottom stone. In my oven the bottom stone crisps the bottom of the dough and the top one crisps the top of the pizza but the potato pizza is already crispy on top so i don’t always bother with moving them.
The pizza is in the oven and it will take 8-10 minutes at this point. Time to enlist help to finish this pizza, If it is May-October I send one of my little maniacs out to cut chives from the garden. Any other month I would use some chives dried from the garden or thin sliced green onion tops to finish the pizza. When it comes out, the fresh chopped chives go right on top and the hardest part is letting it sit 5 or realistically like 3 minutes to slice and eat.
This is by far the best meatless dinner I make. I try to serve it with a salad from the garden but that will be largely ignored as they feast on potato pizza! It also isn’t the craziest idea to sprinkle with Homemade Cayenne Pepper Flakes if you want to give it a little kick!
- 2 medium Yukon Gold potatoes shredded
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- ¼ Teaspoon kosher salt
- ¼ Teaspoon black pepper
- ¾ cup shredded sharp cheddar cheese
- pizza dough for 1 pizza rolled out
- 2 Tablespoons chopped fresh chives
- Preheat oven with a pizza stone in it to 450 degrees.
- Place shredded potatoes into bowl of water to sit 5 minutes.
- Drain potatoes and pat or ring them dry in kitchen towel.
- Combine butter and oil in large saute pan on med high heat.
- Spread potatoes into pan and season with salt and pepper.
- Allow to cook on one side until browned about 5 minutes.
- Flip potatoes and cook on the other side until browned about 5 minutes.
- Place pizza dough on peel and spread with cheddar cheese.
- Top cheese with the browned potatoes breaking them up if needed to cover the pizza.
- Transfer to pizza stone and bake 8-10 minutes until done.
- Remove from oven and sprinkle with chopped chives.
- Allow to sit 3-5 minutes before slicing and enjoying!