Otto’s Mashed Potato Bacon Scallion Pizza
Author: Pizza Today
Recipe type: Pizza
Courtesy of Anthony Allen Otto Pizza, Portland, ME
Ingredients
- 1 16-ounce proofed pizza dough cornmeal (to taste)
- Olive oil (to taste)
- Black pepper (to taste)
- 2 tablespoons grated Asiago
- 1 cup mashed potatoes (recipe follows)
- 7 ounces grated low-moisture mozzarella
- Heavy cream (to taste)
- ½ cup chopped cooked bacon
- ½ cup bias cut scallions (1⁄8-inch thick)
- 1 tablespoon chopped mix of parsley, rosemary and thyme Salt (to taste)
Instructions
- Stretch the pizza dough into a 16-inch circle and place on a peel that has been dusted with cornmeal.
- Brush the dough with olive oil.
- Season with the black pepper and Asiago.
- Break up the mashed potatoes and distribute evenly around the pizza, spreading all the way to the crust.
- Top with mozzarella, making sure to cover the entire pizza, and drizzle generously with cream. Top with the bacon, scallions, parsley and salt.
- Bake in a preheated 500 F pizza oven until golden brown.
- Rotate the pizza half way through for an even bake.
- Cut and serve.
Otto’s Mashed Potato Bacon Scallion Pizza
Author: Pizza Today
Recipe type: Pizza
Ingredients
- Mashed Potato
- 12 pounds Maine or red potatoes
- ½ pound unsalted butter
- ¼ cup kosher salt
- 2 tablespoon black pepper
- 1 cup heavy cream
Instructions
- Fill a large pot with the potatoes, enough cold water to cover, and half the salt.
- Bring to a simmer.
- Cook until the larger potatoes can easily be crushed with tongs.
- Strain in colander.
- Immediately add the potatoes to a large container with the butter, remaining salt and pepper.
- Mash until smooth and no large lumps remain.
- Stir in the cream.
- Refrigerate immediately.
