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Loaded Baked Potato Pizza

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5 from 2 reviews

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!

Ingredients

Scale
  • 1 lb. pizza dough (or half my no knead pizza dough recipe)
  • 2/3 cup sour cream + more for serving
  • 3/4 teaspoon oregano
  • 6 cloves garlic, minced
  • 1/2 pound baby red potatoes, sliced 1/8″-1/16″ thick
  • 1/2 red onion, thinly sliced
  • 3 cups mozzarella cheese
  • 8 oz. crispy, crumbled bacon
  • 4 stalks thinly sliced green onion
  • Kosher salt
  • fresh cracked pepper
  • cornmeal for dusting

Instructions

  1. Heat oven to 550 degrees. Roll out your pizza dough into 2 (10-12 inch) circles. 
  2. Dust a baking sheet with cornmeal and place crust on pan. Poke it all over with a fork. Bake for 5 minutes.
  3. Divide sour cream evenly between both pizzas, spreading it an even layer. Then top with minced garlic. 
  4. Spread 1 cup of cheese across each pizza crust in an even layer. 
  5. Divide the sliced potatoes between the two pizzas, placing them in a single layer, slightly overlapping.
  6. Sprinkle potatoes with oregano, and a large pinch of salt and pepper. Top with sliced red onion. 
  7. Divide remaining cheese evenly between the two pizzas.
  8. Bake for 12-14 minutes or until the cheese on top is just starting to melt and the edges are getting golden brown and crisp.
  9. Remove pizzas from oven and divide crumbled bacon between them. Bake for another 4-5 minutes.
  10. Garnish pizza with thinly sliced green onion and a drizzle of sour cream!

Notes

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!

Find it online: https://midwestfoodieblog.com/loaded-baked-potato-flatbread/