Mashed Potato Pizza

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I put this recipe in this folder because the idea came from a friend who lives in New England and the pizza was served at a local pizza place there. My apologies for the cell phone pics! This "recipe" yields one large 16 inch pizza.

I made the crust for this pizza with my bread maker and used the standard pizza dough recipe that came with the manual. I did use olive oil in place of the vegetable oil the recipe called for, and I also added approx 1/8 of a cup of grated Parmesan to the dough. I didn't have freshly grated Parmesan on hand so I used what I had. I usually add basil to my pizza dough but didn't want to take away from the rest of the pizza so for color I added parsley to the dough as well.

After I started the bread maker, I cooked up the bacon and made the white/garlic pizza sauce. The sauce recipe is one of Emeril's: http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-garlic-white-pizza-with-garlic-sauce-recipe/index.html

After 2 hours and 25 minutes the dough was ready. In following the directions, I then formed it into a ball shape, placed it on a lightly floured surface, covered it with plastic wrap and let it sit for 20 minutes before I started working with it.

THEN, came the FUN part!

In trying to recreate this pizza my friend had eaten, I thought perhaps the mashed potatoes would have to be a bit thinner than usual mashed potatoes. After reading a similar mashed potato pizza recipe I learned that it was OK to just spoon them on because they would spread out while cooking.

I then added cheddar, the bacon and the broccoli, then I sprinkled Parmesan over the top of it all. I topped it off with Provolone slices.

I baked the pizza for approximately 20 minutes at 450 degrees.

The one thing that I was not thrilled about is that the bottom crust wasn't quite as crispy as I would have liked for it to have been. The dough was thin enough and I cooked the pizza on an Air Bake Ultra by T Fal (perforated on the bottom of the pan), so this did not seem to be the problem. I think next time I will try pre baking the crust a bit before assembling, or try cooking the pizza halfway before adding the provolone. I think I will also try to keep the mashed potatoes further away from the bottom crust by adding a layer of cheddar right after the sauce, before adding the mashed potatoes.

I may try to tweak it a bit the next time I make this by replacing the broccoli with diced red onion. Overall, I was quite happy with the way the Mashed Potato pizza came out. I was pleasantly surprised by how well the textures and flavors all went together. I will definitely make this again!