Mashed Potato Pizza
inspired by BAR
yield: 2 thin crust pizzas
pizza dough (for a quick, no-rise dough I used this recipe )
extra virgin olive oil
roasted garlic mashed potatoes, see below
1 pkg (8oz) Applegate Farms turkey bacon, cooked until crispy and chopped into pieces
4oz cheese (I used a mix of sharp cheddar and toscano)
Preheat oven to 450. If you're using a pizza stone, put it in the oven to heat up as well.
If you've made the mashed potatoes ahead of time (suggested), heat them up until warmed through. Have the remaining ingredients ready to go. Roll out half of the dough.
Once the pizza stone and oven are preheated, remove stone and add rolled out dough. Working quickly, brush with olive oil and top with a thin layer of roasted garlic mashed potatoes. Add ~1/2 the crispy bacon and cheese, then bake for 12-15 min, until cheese is bubbly and starting to brown.
Repeat with remaining dough. Slice and serve!
Roasted Garlic Mashed Potatoes
Yield: enough for 3 pizzas, or 3-4c
1lb 12oz yukon gold potatoes
1 small head of roasted garlic
1oz cream cheese
Dice potatoes evenly and put into a large pot. Cover with cold water and bring to a boil over high heat. Cook until potatoes are pierced easily with a fork (time will depend on the size of your dice). Drain and return to the pot. Add roasted garlic cloves, butter, cream cheese and mash well. Add buttermilk, a splash at a time, until you've reached your desired consistency- thin enough to be spreadable on a pizza, but still with some body.
If you haven't already heard... I'm riding in the Pan Mass Challenge this year for my mom and other family members and friends who have had cancer. To help raise money for pediatric oncology research, I'm organizing a virtual bake sale June 10-12. If you would like to donate a baked good, please check it out - I won't be able to do it without your help!!