Mashed Potato Pizza has been around for a while, but it’s worth remembering the recipe right after Thanksgiving when the prepped potatoes are in abundance. I like it best with pork (bacon, pancetta, whatever), garlic, and caramelized onions, but if you still have some juicy dark meat from your turkey hanging around, you could easily use that instead of the pork. I also imagine that it would be heavenly with spicy sausage.
We were first introduced to mashed potato pizza at a place called Bar in New Haven, where we used to also get local beer. Pizza done this way is really such comfort food, and going to Bar was one of our favorite treats. Use caution when eating though – the pizza really holds in the heat.
Mashed Potato Pizza
1 ball pizza dough
1 1/2 C mashed potatoes
4 strips bacon
1/2 onion, sliced
2 Tb butter
2 cloves garlic, crushed
Preheat oven to 425. Add onions and butter to a saute pan over high heat until nicely browned. Add garlic and cook one minute longer.
Meanwhile, fry bacon in a separate pan until nicely browned.
Roll out pizza dough and top with mashed potatoes, crumbled bacon, and onion mix. Bake for 20 minutes. Let cool for 3 – 5 minutes before slicing.