This post may contain affiliate links. Please see our disclosure policy.
If you’re craving Italian but want to try something different, give this Baked Potato Pizza a go. It’s cheesy, comforting, and everything you could want from pizza night.
Made with cooked potatoes, this is the perfect dish to use up those leftovers. Bake the base first until golden and crispy, then add all your favorite toppings and bake again. So easy!
Serve it for dinner with a simple, green salad, or enjoy it as a crowd-pleasing appetizer at your next dinner party. It’s a heavenly combination and sure to be a hit with everyone!
❤️ Why You’ll Love Baked Potato Pizza
- Naturally gluten-free.
- Crispy-baked edges.
- Delicious dinner, lunch, or appetizer.
- Easy to customize in so many ways.
Baked Potato Pizza Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Potatoes: Use cooked medium-sized yellow potatoes with a high starch content. They can be warm or cold.
- Melted butter: I use salted butter. Unsalted is fine, too. Brush it onto the parchment paper base to prevent sticking, and spread it onto the potato base, too, so it crisps as it bakes.
- Oregano, sea salt, and pepper: To add flavor.
- Tomato sauce: Use your favorite marinara, tomato, or pizza sauce.
- Red onion: To add sharpness and sweetness.
- Mozzarella: Full-fat and shredded. You can use any cheese that melts well.
- Pepperoni: You’ll need about 15 slices.
How to Make Baked Potato Pizza
- Prepare the base: Preheat the oven to 180°C (356°F) fan. Smash the potatoes inside a lined cake pan. Top with melted butter, season, and bake for 20-25 minutes until golden.
- Add the toppings: Add tomato sauce, chopped red onion, mozzarella, and pepperoni, then bake for 10 minutes.
- Turn up the heat to 220°C (428°F) fan, and bake for an additional 8-10 minutes, until the cheese is bubbly and golden.
- Garnish with fresh basil, slice, and serve.
Tips for Success
- Be sure to grease the parchment paper to prevent the potato base from sticking.
- Wet or oil the burger press to help prevent sticking.
- Customize the toppings according to your taste.
Possible Variations
- Potato base: Instead of smashing, finely slice the potatoes. Arrange the potato slices slightly overlapping in a circular single layer. Top with melted butter, season, and bake until golden. Alternatively, use regular pizza dough and add sliced potatoes as one of the toppings.
- Butter: Or olive oil.
- Mozzarella: Swap for cheddar, Gouda, burrata, Parmesan, Fontina, or Pecorino.
- Tomato base: Mascarpone, cream cheese, goat cheese, or pesto.
- Red onion: Shallots, white onion, brown onion, or even caramelized onion.
- Pepperoni: Ham, tuna, ground beef, spicy salami, sausage, chicken, chorizo, or crispy bacon.
- Oregano: Italian seasoning, minced garlic, onion powder, zaatar, Parmesan, or sumac.
- Pizza toppings: Tomato, pineapple, artichokes, mushrooms, eggs, peppers, olives, jalapeños, onions, hot honey, chili flakes, etc.
Best Served with
How to Store Leftovers
Keep leftover pizza in an airtight container in the fridge. Enjoy within 2-3 days.
FAQs
You want the base to be crispy, buttery, and golden. Pre-baking also ensures it holds together.
Sure. Smash the potatoes as flat as possible and trim the edges in a circular shape. Add the trimmings to the center, and smash again.
It’s delicious hot or cold.
Reheat at 100°C (212°F) until warmed through. About 10-15 minutes.
Yes. Bake the base and let it cool, add the toppings, and store it covered in the fridge. Bake it 30 minutes before you want to serve it.
More Dinners
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Baked Potato Pizza
Equipment
- Springform cake pan (with removable bottom) 24 cm (9.5 inches)
- burger press
Ingredients
- 6-8 potatoes, cooked, medium
- 3 tablespoons butter, melted
- 1 teaspoon oregano
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Toppings
- 4 tablespoons tomato sauce
- ½ red onion, small, diced
- 140 grams mozzarella, shredded
- 40 grams pepperoni
- fresh basil, to garnish
Instructions
- Preheat the oven to 180°C (356°F) fan.
- Remove the base of the springform pan.
- Place the top of the round pan on a piece of parchment paper.
- Brush the parchment paper lining inside the round pan with 1 tablespoon of melted butter.
- Mash 6-8 cooked potatoes flat in the round pan using a burger press.
- Top the remaining melted butter over the smashed potatoes.
- Use a pastry brush or the back of a spoon to spread it all over the potatoes.
- Sprinkle with sea salt, black pepper, and oregano.
- Bake for 20-25 minutes, until the top starts to brown and the crust is golden.
- Remove the cake pan frame.
- Top the warm potato disc with tomato sauce, chopped red onion, mozzarella, and pepperoni.
- Bake for 10 minutes, then turn up the heat to 220°C (428°F) fan.
- Bake for an additional 8-10 minutes until the cheese is bubbly and golden.
- Carefully loosen the pizza from the parchment paper with a spatula.
- Top with fresh basil.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
