One bite of this luxuriously cheesy pie will convince you that potatoes on pizza is a very good idea.
Loaded Baked Potato Pizza
Makes 1 (14-inch) pizza
Ingredients
- 1 tablespoon cornmeal
- Classic Pizza Dough (recipe follows)
- 1 tablespoon olive oil
- 1½ pounds medium Yukon gold potatoes
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1¾ cups whole milk
- 1 tablespoon prepared horseradish
- 1 teaspoon garlic salt
- ¼ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp Cheddar cheese
- ½ pound thick-cut bacon, cooked and crumbled
- ¼ cup sliced green onion
Classic Pizza Dough
- 3½ cups all-purpose flour
- 1 (0.25-ounce) package instant yeast
- 2 tablespoons plain yellow cornmeal
- 1 teaspoon sugar
- 2 teaspoons kosher salt
- 1⅓ cups warm water (120° to 130°)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°. Lightly spray a 15-inch round cast-iron baking pan with cooking spray; sprinkle with cornmeal.
- On a lightly floured surface, roll Classic Pizza Dough to a 14-inch circle. Transfer dough to prepared pan; brush with olive oil.
- Bake until crust is firm and begins to brown, about 25 minutes.
- Meanwhile, in a medium cast-iron Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer until potatoes are just tender, about 10 minutes. Drain, and transfer potatoes to ice water to cool. Drain potatoes well; thinly slice. Wipe Dutch oven dry.
- In Dutch oven, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Gradually whisk in milk until smooth; cook, whisking occasionally, until thickened and bubbly, about 8 minutes. Whisk in horseradish, garlic salt, and pepper. Remove from heat; whisk in mozzarella until melted and smooth.
- Spread half of cheese sauce on crust. Top with sliced potatoes, remaining cheese sauce, Cheddar, and bacon.
- Bake until cheese is melted and crust is golden brown, 20 to 25 minutes. Top with green onion. Let stand for 5 minutes before serving.
Classic Pizza Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, yeast, cornmeal, sugar, and salt. Add 1⅓ cups water and oil; beat at medium speed for 2 minutes. Increase mixer speed to medium-high, and beat until dough is smooth and elastic, about 6 minutes.
- Lightly spray a large bowl with cooking spray. Add dough, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 25 to 35 minutes.
