Last weekend I had a random craving for baked potato pizza. I looove the couch potato pizza from Glass Nickel and Alex is a big fan of the version that Toppers makes. This is how I made our own version:
It’s possible to buy pre-baked pizza crust here in Quito, but it’s really bready and I was worried that would be too much with the potatoes on top so instead I followed this New York style pizza crust recipe. I was nervous about the altitude thing (especially after my butterscotch blondie snafu last week), but it turned out just fine.
I sliced up some potatoes into wedges, tossed them with spicy olive oil and baked them until golden brown.
I also cooked up some bacon and then chopped it into little pieces.
When the dough was done rising and being punched and resting and being stretched and resting (geez pizza dough requires a lot of patience), I spread it onto a greased cookie sheet and put a thin layer of butter on it (no sauce here!) and a thin layer of mozzarella cheese. Then I sprinkled on chopped green onion, broccoli, bacon, potato wedges, grated cheddar cheese and some more mozzarella. 15 minutes in the oven at around 400F produced this.
We topped it with sour cream and felt like we were back in college. Yum!