Loaded Baked Potato Pizza

Loaded Baked Potato Pizza

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
  • 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
  1. Preheat oven to 400°. Lightly spray a 15-inch round cast-iron baking pan with cooking spray; sprinkle with cornmeal.
  2. On a lightly floured surface, roll Classic Pizza Dough to a 14-inch circle. Transfer dough to prepared pan; brush with olive oil.
  3. Bake until crust is firm and begins to brown, about 25 minutes.
  4. 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.
  5. 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.
  6. Spread half of cheese sauce on crust. Top with sliced potatoes, remaining cheese sauce, Cheddar, and bacon.
  7. 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
  1. 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.
  2. 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.