This is a recipe that uses one potato, a little olive oil, salt and pepper, to make one brilliant pizza crust! When it comes to cooking, I know I toot my own horn from time to time — but, I don’t often call my creations “brilliant” (even if I’m thinking it). And while I don’t want the horn to toot to loud, I’m quite certain this recipe is brilliant. There, I said it.
One ingredient (plus oil, salt and pepper). Gluten-free. Super delicious. And so you see . . . it’s brilliant.
Does it taste and behave like pizza dough? No! Of course not. It’s not dough, it’s just a potato. Okay, it’s not just a potato — it’s a potato that’s soft and creamy on the inside — and perfectly crisped and seasoned on the outside. And it turns out, it’s a fantastic vehicle to to hold all sorts of food on, slice like a pizza and then devour. (It’s a fork-and-knife kind of pizza.)
Please don’t be daunted by all of the steps to make the Smashed Potato Pizza Crust — each one is quite simple, I just wanted to give you a visual step-by-step guide.
Check it out . . .
Step 1: Preheat the oven to 425 degrees F, and adjust a rack to the center.
Step 2: Start with a large Russet potato – use an approximately 1-pound potato for a 10-inch pizza crust.
Step 3: Rub the surface of the potato with olive oil and sprinkle with salt and pepper.
Step 4: Use a fork to make several pricks all around the potato. (You can do this before you oil it, if your prefer.)
Step 5: Place the prepared potato on a baking sheet or heavy-duty foil, and place it in the preheated 425 degree F oven. Bake the potato until it’s fully cooked and tender, and the skin is crispy. This should take 1 to 1½ hours. Turn the potato over about half way through the cooking time.
Step 7: Place the baked potato on a large sheet of parchment paper. Then place another sheet, about the same size, on top of it.
Step 12: Once it’s the right size, remove the top sheet of parchment paper.
Step 16: Hold an up side down baking sheet against the edge of your work surface and carefully slide the bottom parchment with the potato and pan, onto the sheet. Place on hand on top of the bottom of the pan as you move it.
Step 20: Line a baking sheet with another sheet of parchment paper and drizzle more olive oil over the top of the smashed potato. Then place the baking sheet up side down, on top of the sauté pan and invert the smashed potato onto it.
Step 21: At this point you would add your choice of toppings and bake in the preheated 375 degree F oven until the bottom is crisp and the toppings are hot.
Prep time: about 1 hour, 45 minutes
Active work time: about 30 minutes