Baked Potato Pizza
- Preheat oven with pizza stone to 500 degrees F (or see "Cook's Tips" with Pizza Dough recipe).
- For pizza, evenly divide dough in two pieces. Thinly stretch or roll each piece, dusting with flour. Set aside.
- Fill a large bowl with cold water. Using a mandoline (or very sharp knife), slice potatoes paper-thin Place slices in water; swirl to remove excess starch and prevent potatoes from turning brown. Drain off water; lightly pat potatoes dry with paper towels. Add garlic, onion, bacon, and thyme to potatoes in bowl. Drizzle with a little olive oil. Season with a little salt and pepper. Mix well.
- Combine Monterey Jack and cheddar cheeses. Divide cheese between pizza dough, spreading evenly. Divide potato mixture and spread evenly on cheeses. Drizzle each pizza with olive oil. Top with some flaked sea salt, a little cracked black pepper, and a sprinkle of Parmigiano Reggiano.
- Bake pizzas for 8 to 10 minutes each, until crusts are golden brown, potato edges are lightly curled, and cheese is bubbly.
- To serve, cut pizzas in squares. Top with a dollop of sour cream, diced tomatoes and chopped chives. Makes 2 pizzas (about 12 servings).
From the Test Kitchen
If you do not have a pizza stone, place a large sturdy baking sheet, upside down, on an oven rack. Preheat in the oven. To transfer pizzas to the baking stone or baking sheet, dust a baking peel or another baking sheet with flour or cornmeal. Place pizza on the baking peel or baking sheet. Gently shake the pizza onto the baking stone or preheated baking sheet.
- In the bowl of a stand mixer, dissolve the sugar in the 1 cup warm water. Sprinkle yeast on top. Let stand for 10 minutes or until foamy. Add the olive oil and salt to yeast mixture, then use the dough hook to mix in the all-purpose flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth.
- Add the olive oil and salt to yeast mixture, then use the dough hook to mix in the all-purpose flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth.
- Turn the dough onto a floured surface and knead about 2 minutes more (dough will no longer be sticky). Place dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap; let stand in a warm place about 1 hour, until doubled in size.
- Turn out dough onto a floured surface. Divide in half. Form into smooth, tight balls. Cover loosely with a floured kitchen towel and set in a warm place to rise again for 30 to 45 minutes.
- When ready to use, press dough with fingers to flatten as much as possible. Drape dough over hands, stretching to desired size and thickness. Place dough on a floured pizza peel. Top and bake as directed in recipes.
Nutrition Facts (Baked Potato Pizza)
- Per serving:
- 282 kcal cal.,
- 13 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 25 mg chol.,
- 547 mg sodium,
- 33 g carb.,
- 3 g fiber,
- 3 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet