Get a Mashed Potato Bacon Pizza from Otto’s in Portland, Maine
Mashed potato bacon pizzas have appeared on pizzeria menus across America from loaded mashed potato pizzas to a garlic mashed potato pizza. We went straight to the source to get one of the country’s most famous mashed potato pizza recipes from Portland, Oregon-based Otto’s. But first lest s explore potatoes on pizza
Where did the potato pizza come from?
The origin of potato pizza comes from Naples and Rome, Italy. Putting potatoes on pizza is common in Italy. The pizza con patate is a classic Italian thin-crusted pizza featuring thinly sliced potatoes and oil. That’s it. Later iterations incorporated the use of herbs, cheeses and meats.
We’ve explored potatoes on pizza extensively in Pizza Today Magazine. Check out these potato pizza recipes too:
- Tony’s Trending Recipe: Hot Potato Sicilian Pizza
- Potato and Poblano Pizza
- Mashed Potato Pizza with Salsa Verde
Explore more potato pizza ideas in the following Kitchen Articles:
Potatoes on the Menu: Starch Raving Mad
Otto’s Famous for Mashed Potato Bacon Pizza
Otto has locations in Maine, Massachusetts and New Hampshire. According to its site, “Since 2009 when we opened our first slice shop on Congress Street in downtown Portland, we’ve been striving to elevate the pizza experience. It starts with the ingredients – high quality, local when possible – and the toppings – creative and comforting. Mashed potatoes? Tortellini? Cranberries on a pizza? These are just a few of the things we tried – and they worked. “The Masher” with mashed potato, scallion, and bacon is one of our most popular pies. And people thought it was weird when we first put it on the menu.” The pizza has become famous and has earned rankings on America’s best pizza lists. Now, you can make Otto’s mashed potato bacon pizza. Follow the following recipe:
- 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)
- 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.
- Mashed Potato
- 12 pounds Maine or red potatoes
- ½ pound unsalted butter
- ¼ cup kosher salt
- 2 tablespoon black pepper
- 1 cup heavy cream
- 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.
