Potato Pizza with a Balsamic Glaze – Make pizza for dinner with homemade dough and sauce and top it with potato slices, cheese and a balsamic glaze.
Today I'm sharing the last post in my Pizza Week series. In my previous posts, I shared a 5 minute easy pizza sauce and a pizza dough recipe.
I've made pizza all kinds of ways. With the pizza dough recipe I shared on Wednesday, I've made 2 thick crusts out of it, 3 thin crusts, and I've portioned the recipe out into 5-6 individual pizzas.
I've cooked pizza on cookie sheets, pizza pans, pizza stones, cast iron frying pans and even my BBQ in the summer.
My go to method right now for our family pizza nights is to make all of four of us individual pizzas using my cast iron frying pan. I heat it up on the top rack when I preheat the oven and then put the dough in it. Then I add the sauce and toppings and bake it for 10 minutes or so. Then I tip it out onto the pizza stone for the last five minutes so I can start the next one.
This helps streamline the process a bit for me because I always have the next step ready to go. The biggest help is having everything prepared before I even turn the oven on. So - dough made, sauce made, cheese grated, toppings sliced or chopped and garnishes ready to go. This makes pizza night so much easier!
What's your favorite pizza?
How to Make Potato Pizza with a Balsamic Glaze
Start with having everything you need out in front of you.
- dough
- sauce
- shredded cheese
- sliced potato
- balsamic glaze
- other garnishes (optional)
I make this pizza with a leftover, cold baked potato. If you don't have one, you can slice a raw potato, place it on a paper towel lined plate, and then microwave them a few minutes until they are softer. Just move the potatoes around every few minutes or so, they will stick to the paper towel a bit. This is the way I made this pizza all last summer. I really feel like using a left over baked potato is much easier.
The first step is to roll out your pizza dough to the size you need, depending on how you're baking it. (To fit your cookie sheet or cast iron pan, etc.)
Spread pizza sauce on the dough. Add the cheese and then the potato slices. Bake for about 15 minutes or so.
Once the pizza comes out, let it cool for a few minutes and then garnish it. I like to drizzle balsamic glaze on potato pizza. For this one I also drizzled on a tahini dressing I had leftover from some grain bowls. I also had the broccoli sprouts and chickpeas leftover from the same thing so I added that as well. After the photos I just spread it around a bit on the pizza.
Usually when I make potato and balsamic pizza I add caramelized onions as well, but this time I didn't have onion, in case you want to try that.
Recipe
Potato Pizza with a Balsamic Glaze
Ingredients
- 5 Minute Easy Pizza Sauce
- Homemade Pizza Dough
- shredded cheese
- 1 cold baked potato, sliced
- drizzle balsamic glaze
- Garnish, optional: Broccoli sprouts, roasted chickpeas, tahini dressing drizzle
Instructions
- Preheat oven and cast iron pan to 450°F.
- Roll out the pizza dough to your desired size. I made an individual one in these photos, in my cast iron frying pan.
- Add sauce. I used tomato sauce.
- Add cheese. I used mozzarella and a little bit of cheddar.
- Slice the cold baked potato and layer onto of the cheese.
- Bake for 15 minutes.
- Garnish the pizza. I drizzled with balsamic glaze and grated over fresh Parmesan cheese. You can stop there or continue like I did and drizzle over a prepared tahini dressing (tahini, soy sauce, water, sriracha, honey, salt and pepper) and then add broccoli sprouts and prepared roasted chickpeas.
- Slice and serve.
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
Hi I'm Jacqueline
I've been blogging for 10 years as I learn how to cook from scratch. I share my recipes to help you create easy, delicious, and (mostly) healthy food. I love fresh ingredients, spicy noodles, anything on toast, and reading a new cookbook with a glass of wine at my cabin. I'm so glad you've joined me.
Did you make this recipe? Let me know!