Potato Pizza

This potato pizza has all the flavors of a classic loaded baked potato – tender potatoes, garlic, oregano, onion, cheese, bacon, sour cream and green onions – in hand held form! It’s the easiest way to spice up pizza night and your family will most certainly be asking for seconds!

 

How to make loaded baked potato pizza:

You’ll start with my SUPER easy no knead pizza dough! It does take 24 hours to rise, mostly because there is no kneading involved. If you don’t have time to plan ahead, you can also just use 1 pound of store bought pizza dough for this recipe.

Roll your dough into 2 (10-12 inch) pizzas. Sprinkle a baking sheet with cornmeal to prevent the crust from sticking. Then poke them all over with a fork (to make sure the air can escape and there won’t be big bubbles in the dough). Bake at 550 degrees for 5 minutes.

This process is called par-baking, or partially baking. This is something I ALWAYS do with my pizzas because it helps to achieve that extra crispy crust on the bottom. Especially when I’m loading it with sour cream, potatoes, onions and cheese!

Then top each crust with sour cream and garlic.

Then add shredded cheese and sliced potatoes.

Add oregano, red onions and a large pinch of salt and pepper.

Then add remaining cheese and bake for 12-14 minutes.

Then add that crumbly bacon and bake for a few more minutes.

Garnish with a drizzle of sour cream and fresh sliced green onions and enjoy!

Why you’re going to love this pizza:

• Pizza night can get a little boring from time to time. Keep things fresh with this crowd pleasing recipe! Your family will love this unique take on a tried and true classic.
• The flavors are unbeatable! This is hands down one of my family’s favorite pizzas and it’s not hard to see why – bacon, potatoes, cheese, sour cream, green onions, OH MY! This dish is truly a treat for your taste buds!
• This pizza has just 9 simple ingredients that you might even already have on hand! As with most of my favorite recipes, this ingredient list is short and sweet. Just the way it should be.

Types of potatoes you can use for loaded baked potato pizza:

• Russet
• Yukon gold
• fingerling
• purple
• sweet

Honestly, I haven’t met a potato I don’t like. As long as you slice them thinly enough you should be able to use any kind of potato for this recipe!

Tips for making the best baked potato pizza:

• For more of an appetizer, try rolling the dough into a rectangle, transforming it into a flatbread party appetizer! This is one of my favorite recipes to serve my ladies when they come over for girls night. It’s portable, indulgent and pairs well with a glass of chilled pinot grigio.
• Feel free to mince the onion if you have picky eaters in your family! Most people who don’t like the taste of onions actually just don’t like the taste of raw onion. Usually when the onion is diced small enough it blends right in with the rest of the dish and those picky eaters will enjoy the flavor without ever knowing that it comes from cooked onion!
• If you don’t have dried oregano on hand, try adding dried rosemary, thyme or sage in it’s place. Or feel free to use a combination of all four – like an Italian seasoning or something similar. The dried herbs are going to add a ton of flavor to this dish!
• If you’re looking for an extra creamy base, try using softened cream cheese in place of the sour cream. The flavors are very similar but the cream cheese is going to add an extra layer of indulgence to this potato pizza!

Try these pizza recipes next!

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This post was originally published in July of 2018. It was updated in July of 2019 to include process shots and tips for making the best Loaded Baked Potato Pizza every single time!