Two of my favorite food items are potatoes and pizza – they both fall into the ‘comfort food’ category for me. So naturally, I would try to create a combo like no other. I’ve seen other potato pizzas online, and even eaten some in restaurants. And while they all look and taste delicious, they all have one thing in common..the potato is always sliced into rounds. Clearly I’m not opposed to the round, but sometimes you want a shredded creamy potato to experience the creaminess that comes with cheese – but without the cheese, or faux-cheese. While this pizza doesn’t give you that melty, gooey cheesiness that comes with cheese..it will satisfy that creamy something that you might miss atop your vegan pizza. The red potatoes are critical to get the right creaminess, yukons crisp up too fast before becoming creamy and take longer. I like the reds…
1-2 small-medium red potatoes, shredded
pizza toppings: for this one pictured I used roasted red bell, fresh herbs (rosemary, thyme, oregano), salt and pepper, olive oil for drizzling
additional toppings that would work well: thinly sliced tomatoes, baby spinach, roasted onions, whatever you like…or use roasted toppings from the Tex-Mex pizza
pizza sauce (for dipping, or use under the toppings like normal)
pizza dough (store-bought or homemade)
1. Preheat oven to 400°F with pizza stone in the oven (if using).
2. Prep your toppings, dough, and sauce (if using): Stretch dough to the size you want – ideally a medium-thickness will ensure even cooking between the dough and the potatoes (if you want a thicker crust, prebake at 350°F for about 5 minutes before topping it). Slice your red bells, wash your spinach, etc.
3. Drizzle your dough (prebaked if thick crust) with olive oil or top with sauce. Sprinkle fresh herbs, salt/pepper and top with toppings.
4. Shred your washed potatoes (peeled or not, your choice) using a box grater or salad master (if you’re old school like me). And sprinkle atop the pizza like you would with cheese.
5. Reduce heat from 400°F to 350°F, and bake the pizza for 20-22 minutes. Check at 15 minutes, and if the potatoes are starting to brown, cover with foil and continue to bake for another 5-8 minutes. Let cool slightly on stone/pan for 5 minutes.
6. Slice and serve immediately! Since I drizzled mine with olive oil, I served the pizza sauce as a dipping sauce on the side 😉