Loaded Baked Potato Pizza

This Loaded Baked Potato Pizza has all the flavors of your favorite twice-baked potato on a slice of pizza. 

 

If you love twice-baked potatoes, you will adore this pizza. 

It's kind of like a cross between loaded baked potatoes and potato skin appetizers, and it has all of the flavors... sour cream, bacon, garlic, cheese, scallions, and, of course, potatoes. 

The crust is light and airy, crispy and thin, and the perfect vehicle for thinly slice potatoes, cheese, and sour cream sauce. 

Once you pull this pizza from the oven, sprinkle it with some sliced scallions and serve. It's sooooo good! 

The crust recipe can work with any of your favorite pizzas, and it is super easy to make. 

Ingredients in this Pizza:

For the crust, you will need flour, water, sea salt, and yeast. You can use either bread or all purpose flour. For the yeast, instant yeast or active dry yeast both work. 

You'll need Yukon Gold potatoes or mini yellow potatoes, such as Baby Dutch. You do not need to cook them in advance. The key is to very thinly slice them before adding them to the pizza. 

Bacon: Use thick-cut bacon that you've partially cooked in a skillet. It's less likely to burn in the oven while baking at a high temperature. 

Cheese: You can use Colby Jack cheese or a combination of Monterey Jack and cheddar cheese. 

For the sauce: Make a white sauce with butter, flour, onion powder, garlic powder, salt and pepper, and sour cream. I could eat spoonfuls of this stuff. In fact, I made it again for my loaded baked potato breakfast burrito. So good. 

Sliced scallions for topping the baked pizza. 

How To Make the Pizza Crust:

The crust for this pizza is super easy to make. 

All you need to to do is combine the flour, water, salt, and yeast in a bowl and mix it by hand. Periodically while mixing, dip your hand in a bowl of water to help prevent the dough from sticking to your hand, and just stir the dough to make sure that you've incorporated all of the flour. 

Next, cover the bowl with a damp towel or plastic wrap, and let it rise for 18 hours. Just be sure to time it so that the 18 hour mark isn't in the middle of the night. 

Once your dough is ready, divide it in half, form each half into a ball, and wrap each in oiled plastic wrap and refrigerate for up to three days. 

Once you are ready to make the pizzas, bring the dough out, form each into a disk on heavy duty parchment paper, and let rest until the dough reaches room temperature. 

After that, stretch each ball out into a 10-inch disk and top with the sauce, potatoes, bacon, and cheese and bake on a pizza stone or baking sheet. 

Prepping the Rest of the Ingredients:

To make the sour cream sauce, cook some butter and flour in a sauce pan until the flour is no longer raw. Add some chicken broth and then add garlic powder, and onion powder. Cook until thickened, remove from the heat, and stir in some sour cream and salt and pepper to taste.

Be sure to cook the bacon just halfway. Otherwise, it will burn while the pizza bakes. 

For the potatoes, you want to slice them no thicker than 1/8 inch thick. For ultra thin slices, I highly recommend using a mandoline slicer. 

The key is to get the potatoes thin enough so that you don't need to par-boil them in advance. 

I sliced my potatoes last, just before assembling and baking the pizza, but if you want to slice them a little bit ahead of time, be sure to save them in salted water and then dry them on paper towels before placing them on the pizza. 

Helpful Tools:

Pre-heated baking stone. I actually used my Emile Henry baking stone and had great success, but any pizza stone will work. 

Mandoline slicer, for slicing the potatoes. 

Half-sheet pan, for the last three minutes of baking. 

Heavy duty nonstick parchment paper. I use this for shaping the dough and transferring it to the baking stone. It makes it so easy. After about two minutes, remove it so that the pizza can crisp directly on the stone. 

Box Cheese Grater. For grating the Colby Jack. 

My favorite tip for making pizza is the two-stone method, but if you don't have two baking stones, you can use a combination of a preheated baking stone as well as a baking sheet. It's much simpler. 

First, bake the pizza in the center of the oven on a preheated baking stone, and then, for the last three or four minutes, transfer the pizza to a baking sheet and bake it on the top rack. This will help finish the upper side of the crust. 

It makes the outer crust extra crisp. 

More Unique Pizza Recipes:

Barbecue Chicken Pizza

Prosciutto and Fennel Pizza with Olives

Broccoli Pizza 

Potato and Leek Pizza

Grilled Zucchini Pizza

Sausage and Grape Pizza

Breads Featuring Potatoes from Bread Bakers:

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on our home page.

We take turns hosting each month and choosing the theme/ingredient.

Twice-Baked Potato Pizza

Yield: 12 slices

Author: Karen's Kitchen Stories

Prep time: 2 HourCook time: 10 MinInactive time: 18 HourTotal time: 20 H & 10 M

This Loaded Baked Potato Pizza has all the flavors of your favorite twice-baked potato on a slice of pizza.

Ingredients

For the Dough

• 250 grams (about 1 3/4 cups) bread flour
• 1/2 gram (1/8 teaspoon) instant yeast
• 8 grams (1 teaspoon) fine sea salt
• 175 grams (1/2 cup plus 2 tablespoons) water

For the Toppings

• 8 thick cut bacon strips, cut into 1 inch pieces
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon onion powder or granulated onion
• 1/2 cup sour cream
• Salt and pepper to taste
• 340 grams (12 ounces) thinly sliced (about 1/8 inch or less) Yukon Gold or Baby Dutch potatoes
• 8 ounces (2 cups) shredded Colby Jack cheese, or a 50/50 mixture of Monterey Jack and a mild cheddar cheese
• 1/4 cup thinly sliced scallions (green parts)

Instructions

To Make the Dough

1. In a large bowl, mix the dough ingredients with a wet hand until everything is combined.
2. Cover the bowl with plastic wrap and let rise for 18 hours.
3. Divide the dough in half, form each half into a ball, and wrap each ball with oiled plastic wrap and refrigerate for up to 3 days.

To Make the Pizzas

1. Heat the oven with a pizza stone on the middle rack to 500 degrees F. Make sure there is also a rack in the top position.
2. Remove the dough from the refrigerator and gently press each ball into a disk on a piece of parchment paper. Cover with oiled plastic wrap.
3. Cook the bacon until about half cooked. Transfer the pieces to a paper towel lined plate to drain.
4. in a small skillet, cook the butter and flour for about 3 minutes over medium heat, until the flour is no longer raw. Add the chicken broth, garlic powder, and onion powder, and cook until thickened, about 2 minutes. Remove from the heat and stir in the sour cream. Season with salt and pepper to taste.
5. Gently shape the dough into 10 inch disks by picking it up and stretching it with your fingers. Lay it back down onto the individual parchment papers and stretch and shape into the pizza rounds.
6. Top each with the sour cream sauce. You may not need all of the sauce.
7. Arrange the potato slices over the sauce.
8. Take 3/4 of the cheese and sprinkle it over the two pizzas. Divide and sprinkle the cooked bacon over each of the pizzas.
9. Top each with the rest of the cheese.
10. Bake the pizzas, one at a time, for 8 minutes (removing the parchment after 2 minutes) and then transfer to a sheet pan and finish baking on the top rack for 3 to 4 minutes.
11. Bake the second pizza the same way.
12. Sprinkle with the scallions. 
13. Slice and serve.

Nutrition Facts

Calories

317.86

Fat (grams)

20.14 g

Sat. Fat (grams)

9.05 g

Carbs (grams)

22.79 g

Fiber (grams)

1.26 g

Net carbs

21.54 g

Sugar (grams)

0.82 g

Protein (grams)

11.13 g

Sodium (milligrams)

651.13 mg

Cholesterol (grams)

45.8 mg

https://www.karenskitchenstories.com/2023/02/loaded-baked-potato-pizza-breadbakers.html

Karen's Kitchen Stories

pizza, potatoes

main course

American

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Inspired by My Pizza by Jim Lahey, and Burrata and Bubbles.