There are many recipes for mashed potato pizza, most of them involving spreading the mashed potatoes all over the crust, in place of the usual red sauce. To me, that is taking the carbs just a bit too far. As it is, my Adkins diet went sailing through the window with this one!
But this pizza has cheese AND bacon. Need I say more? (wink, wink, nudge, nudge!)
Give it a go and see what you think.
Pizza crust, thin – I used a pre-baked one. You can make your own if you wish. Just bake it first.
Cheddar cheese, shredded – 8 oz. or more. I always go for “more.”
Mozzarella cheese, shredded – 4 oz
Red onion, finely chopped – 1/4 cup
Cooked Bacon, rough chopped – 3 slices
Garlic, minced – a pinch, maybe two
Mashed Potatoes – enough for 8 – 10 melon ball sized globs (glob is a technical term, sorry)
Preheat oven to 425 degrees F.
Place your pre-baked pizza crust on a pizza pan.
Sprinkle enough cheddar cheese on top of the crust, covering the entire surface. Try to save some cheese, you will need it later. If you use all of it – get more cheese!
Add the mozzarella cheese next, followed by the red onions, making sure everything is evenly distributed.
Carefully place the chopped bacon on top. You will be tempted to eat some. DON’T DO IT. Okay, maybe just one piece. But not two.
Okay, maybe two. But definitely not three.
Add a pinch of minced garlic, just for good measure.
Now the fun part-
Take a melon baller (a very, very small ice cream scoop) and scoop out 8 – 10 little mashed potato “meatballs” and place them on the pizza. Spread them around so that every slice will get at least one.
Cover with the remaining cheddar cheese.
Bake in the oven for 10 – 12 minutes. This will heat everything up and make the crust extra crispy.
When done, take out of the oven and carefully (remember, it’s hot!) slice into 6 – 8 slices.
Pairs well with any good table wine, as well as Dr Pepper on ice. A&W Root Beer is a good option, as well.