Garlic Mashed Potato Pizza
Chef Scott Nelson
Mashed potatoes may sound like an unconventional pizza topping, but it’s a fan favorite at Pizza Luce in Minneapolis. Chef Scott Nelson blends the potatoes with garlic, spreads a thin layer over scratchmade pizza dough, and adds a sprinkling of diced tomatoes, green onions and feta cheese to top it off.
2 packets (1/4-oz. each) active dry yeast
2 tsp. granulated sugar
1¾ cups warm water
3¾ cups high-gluten flour
¼ cup whole wheat flour
2 tsp. kosher salt
¼ cup olive oil, plus more as needed
Garlic mashed potatoes
4 lb. baby red potatoes, skin-on and boiled until tender
¼ cup unsalted butter
2 cups heavy cream
1 cup garlic cloves, roasted and pureed
½ tbsp. ground white pepper
½ tbsp. freshly ground black pepper
3 tbsp. kosher salt
4 balls pizza dough (9-11 oz. each)
½ cup unsalted butter
1½ cups garlic mashed potatoes
2 tsp. minced garlic
¼ tsp. dried oregano
¼ tsp. salt
4 tomatoes, diced
3 cups chopped green onions
4 cups crumbled feta cheese
1. Prepare pizza dough: In large bowl, combine yeast, sugar and water; let stand 5 minutes.
2. In separate mixing bowl with dough hook attached to mixer, combine flours and salt. Pour olive oil on top. Add yeast mixture; mix until dough pulls away from sides of mixing bowl.
3. Turn dough out onto floured surface; knead about 15 seconds, then stop to allow dough to reshape. Repeat kneading process about six times.
4. Split dough into four even balls; brush balls with olive oil. Cover and refrigerate for at least one day and up to two days.
5. When ready to bake pizzas, prepare garlic mashed potatoes. In large bowl, combine cooked potatoes with butter; mash to blend. Add cream, garlic, salt and white and black pepper; mash by hand. Keep warm.
6. Bring pizza dough to room temperature for 10 minutes. Roll each dough ball into a 12-inch circle to fit pizza pan. Spread each with a thin layer of mashed potatoes; top with minced garlic, oregano and salt. Sprinkle tomatoes, green onions and feta cheese on top.
7. Bake pizzas in 450 F. oven for 20 minutes until crust is golden and cheese melts.
Photo courtesy of Idaho Potato Commission