Try something new this week with this potato pizza recipe. You'll top soft pizza dough with rich tomato sauce and then thinly sliced potatoes. Finish the dish with sweet, tangy balsamic glaze.
See the recipe card for exact amounts.
- pizza dough: I use my homemade pizza dough recipe. Use your favorite dough or store-bought prepared pizza dough for a shortcut.
- pizza sauce: I use my homemade no-cook pizza sauce, but you can use whatever your favorite sauce is. Use store-bought pizza sauce for a shortcut.
- potatoes: I like to make this pizza when I have a leftover baked potato but I'll show you how to use an uncooked potato and your microwave as well. I use russet potatoes.
- cheese: mozzarella cheese is a classic pizza cheese. Use a mix if you like.
- toppings: I top this pizza with balsamic glaze for a bit of sweet, tangy flavor. Optionally, you can add crispy chickpeas for some texture and broccoli sprouts for some freshness. Arugula would also be good.
- sauce: try pesto or simply olive oil and dried herbs like rosemary, thyme, or basil.
- toppings: caramelized onions are also great on this pizza. Add them before the potato slices if using.
How to Make Potato Pizza with a Balsamic Glaze
- Slice the cold baked potato.
If you're using an uncooked potato, thinly slice it, and place it on a paper towel lined plate. Microwave for a 2-3 minutes until softer. Flip the potato slices over and microwave a 2-3 more minutes. Let cool.
- Roll the pizza dough to the size of your pizza pan or pizza stone.
- Spread pizza sauce on the dough.
- Add the cheese.
- Add the potato slices.
- Bake for about 15 minutes or until the crust is golden brown and the cheese is bubbling.
- Once the pizza comes out, let it cool for a few minutes.
Drizzle balsamic glaze on top and slice.
Tips for making Potato Pizza
- Using pre-cooked potatoes helps prevent raw potatoes on top of your pizza. You can add raw potato slices instead but in my experience, they don't always come out of the oven fully cooked when the pizza is ready.
- Customize this pizza by adding more of your favorite toppings. Try sliced bell pepper, caramelized onion, sliced mushrooms, olives, goat cheese, or fresh herbs. Try adding fresh arugula on top when serving.
What to serve with Potato Pizza
This pizza is best as soon as you make it. Store leftovers in the fridge for 2-3 days before the crust starts drying out too much. Sprinkle the crust with water before microwaving or baking to reheat.
Thinly sliced potatoes are the main topping on potato pizza and are joined by pizza sauce and mozzarella cheese. Fresh herbs and balsamic glaze can be used as garnishes.
Balsamic glaze is added as a garnish on top of pizza after it is cooked.
Potato Pizza with a Balsamic Glaze
- 1 potato (thinly sliced *see notes)
- 200 grams mozzarella cheese
- drizzle balsamic glaze
- Whisk all sauce ingredients together and set aside until needed.
- Mix the dry ingredients and then add the wet ingredients. Mix and then knead using a stand mixer for about 5-6 minutes. If kneading the dough by hand, it'll take about 8-10 minutes to get a smooth ball of dough. Cover the dough in the bowl and set aside to rise until doubled 30-60 minutes.
- Preheat oven to 450°F.
- The pizza dough recipe makes enough dough for 2 regular crusts or 3 thin crusts. Divide it evenly and use portion for this recipe.
- Roll out the pizza dough to your desired size. (Choose thin or thick crust and size to fit your pan).
- Add half of the recipe of the pizza sauce. Spread around.
- Add the cheese.
- Slice the cold baked potato and layer onto the cheese.To use an uncooked potato: Thinly slice the potato and place them in an even layer on a paper-towel lined plate. Microwave for 2-3 minutes. Flip and microwave again for 2-3 minutes or until the potatoes are very soft.
- Add the potatoes on top of the pizza.
- Bake for 15 minutes or until the crust is golden brown and the cheese is bubbling.
- Garnish the pizza if you want to. Drizzle balsamic glaze on top and then slice the pizza. Optionally you can add chickpeas, broccoli sprouts, or chopped parsley or cilantro.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on April 5, 2019.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.