Leftover Mashed Potato Pizza

Total Time:
1 hr 45 min
1 hr
35 min
10 min

6 to 8 servings

  • Iced Tea:
  • 8 cups boiling water
  • 4 tea bags
  • Sugar or sweetener, optional
  • 12 cups ice cubes
  • Pizza:
  • 5 ounces slab bacon, finely diced (about 1 cup)
  • 1 1/2 pounds prepared pizza dough, at room temperature
  • All-purpose flour, for dusting
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 3 cups leftover mashed potatoes, slightly warm
  • 1 1/2 cups shredded mozzarella (about 5 ounces)
  • 1 clove garlic, minced
  • 1/2 leek (white and light green parts only), very thinly sliced
  • 1/2 cup freshly grated Parmesan or Pecorino Romano (about 1 ounce)
  • 12 fresh basil leaves
  • Crushed red pepper flakes, for topping, optional
  • For the iced tea: Pour the boiling water over the tea bags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove the tea bags and add sweetener to taste if using. Stir in the ice cubes until melted. Keep refrigerated until ready to use.

  • For the pizza: Put a pizza stone on the bottom rack of the oven and preheat to 500 degrees F (for at least 30 minutes).

  • Place a small skillet over medium heat. Add the bacon and cook until the fat renders and the bacon is just short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain.

  • Divide the dough into 2 equal portions; form each into a ball. Lightly flour a work surface. Roll one ball into a 12-inch round on the floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and slide the dough onto the peel. Drizzle the dough lightly with oil and sprinkle with salt and pepper. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.

  • Using the peel, remove the dough from the oven and spread half of the mashed potatoes over the top, leaving about a 1-inch border around the edge. Season with salt and pepper. Sprinkle half of the mozzarella on the potatoes, then top with half of the garlic and leeks. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese is melted, 5 to 7 minutes more. Remove the pizza, top with half of the Parmesan and basil leaves and sprinkle with red pepper flakes if using. Repeat with the remaining dough and toppings. Serve with the iced tea.

Special equipment- A pizza stone and peel.

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