Pizza made from leftover mashed potatoes
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Serving size: 1 of 8
Calories 476, total fat 19 G., saturated fats 6 G., proteins 16 G., carbohydrates 59 G., fiber 4 G., cholesterol 27 mg, sodium 1056 mg, sugar 2 G.
Serving size: 1 of 8
Calories 476, total fat 19 G., saturated fats 6 G., proteins 16 G., carbohydrates 59 G., fiber 4 G., cholesterol 27 mg, sodium 1056 mg, sugar 2 G.
If you have a ball of ready-made pizza dough on hand, you can bake something new and unusual quickly and easily. This pizza doesn't require tomato sauce. Instead, use leftover mashed potatoes from last night's dinner and top it with mozzarella, fried bacon, leeks, garlic, and fresh basil. The pizza turns out soft and delicious, and you won't have to worry about what to do with those cold, unappetizing mashed potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 140 g bacon, diced into small cubes (about 1 cup)
- 700 g ready-made pizza dough, room temperature
- Premium flour
- Olive oil to drizzle
- 3 cups leftover mashed potatoes, reheated
- 1.5 tbsp. grated mozzarella (about 140 gr.)
- Half a leek (white and light green parts only), sliced very thinly
- 1 clove garlic, minced
- 0.5 tbsp. freshly grated Parmesan or Pecorino Romano (about 30 g)
- 12 fresh basil leaves
- Red pepper flakes (optional)
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Recipes with similar ingredients: bacon, yeast dough, premium flour, mashed potatoes, mozzarella cheese, leeks, garlic, Parmesan cheese, Pecorino Romano cheese, basil, red pepper flakes
Cooking the dish according to the recipe:
- Place a pizza stone on the bottom rack of the oven and preheat the oven to 260°C for at least 30 minutes.
- Heat a small skillet over medium heat, add the bacon, and cook until the fat has rendered but the bacon is not yet crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain off any excess fat.
- Divide the dough into 2 equal portions and form each into a ball. On a floured surface, roll one portion into a 12-inch (30-cm) circle (cover the other portion with a kitchen towel). Lightly dust a pizza peel with flour and turn the dough onto the peel, drizzle lightly with olive oil and sprinkle with salt and black pepper. Turn the dough out onto the preheated baking stone and bake until set, about 4 minutes.
- Using a spatula, remove the crust from the oven and spread half of the mashed potatoes on top, leaving a 2-cm (0.8-inch) border. Season with salt and pepper. Then sprinkle with half the cheese, half the bacon, leeks, and garlic. Drizzle with olive oil. Return the pizza to the stone and bake until the crust is golden brown and the cheese is melted, another 5-7 minutes. Remove the pizza from the oven and sprinkle with half the grated Parmesan cheese, basil leaves, and red pepper flakes, if using. Serve. Repeat with the remaining dough and toppings to make another pizza.
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