The UrbnSpice kitchen is a creative place and I love that. Sometimes, inspiration falls into my lap unexpectedly and then ideas and possibilities materialize so quickly that I cannot create fast enough. This is what happened when I was presented with an opportunity to develop recipes using nugget potatoes. So, how did the idea of a Smashed Potato Pizza come about?

Recipe development is definitely a large part of what I do as a chef, and many of the recipes that I develop for folks are for gluten-free dishes. One of the dishes that they tell me they miss the most is pizza. Now add to that another dietary restriction that indicates a grain free limitation – well, that gets a bit more complicated, doesn’t it? I took that challenge of finding a grain-free, gluten-free option that would not leave anyone sitting on the sidelines while everyone else was enjoying pizza. Thus, the recipe for Smashed Potato Pizza was born.

This gluten-free, grain-free pizza is pretty darn tasty with the nugget potato providing their characteristic creamy interior, crispy roasted edges and with the endless topping possibilities, it hits all the texture and flavour check marks that any pizza with gluten has to offer.  It is also super fun to make! The little ones helped me, of course, with the smashing part. That was a popular activity, and one that they tell me they want to repeat again soon. I will show you how to make it and give you lots of options for toppings.  This is one recipe you just have to try – so, so good!

CHEF TALK:  I use a mixture of small nugget potatoes for this recipe. I love the way the red skin and yellow flesh of these delightful potatoes come through in the flavourful ‘crust’ of the pizza. It is super easy to prepare this delicious and healthy pizza!  This pizza is grain free and gluten-free. For a vegetarian pizza option, omit the bacon. For a dairy-free option, omit the cheese and sour cream, (or use lactose-free products).  

SMASHED POTATO PIZZA

INGREDIENTS:

For The ‘Crust’:

• 1 lb. nugget (small) potatoes
• 2 Tablespoons olive oil
• Salt and pepper to taste
• Paprika, sweet or smoked (optional)

Topping Suggestions:

• 1 cup shredded Mozzarella cheese
• 1 – 2 green onion (scallion), finely sliced
• 6 – 8 small cocktail tomatoes, sliced lengthwise
• 2 – 3 rashers of bacon, diced and cooked

Garnish Suggestions:

• 2 – 3 leaves of fresh Basil, chiffonade
• 1 cup of fresh spinach, shredded chiffonade style
• 3 Tablespoons Sour cream or Greek yogurt

METHOD:

Preheat the oven to 400°F/200°C

Pierce the nugget potatoes once or twice and place them in a microwave-safe dish. Microwave for five minutes.

In the meantime, prepare the base of the pizza pan by cutting a piece of parchment into a 12-inch circle. Place the parchment paper on the pizza pan or baking sheet. (If necessary, spray the pizza pan lightly with pan spray so that the paper adheres to the pan.)

Drizzle with a little of the olive oil onto the parchment paper and then sprinkle the parchment circle with salt, pepper and paprika. (NOTE:  What you are doing here is essentially seasoning the underside of the ‘crust’)

While the potatoes are still hot, place the potatoes on a cutting board and flatten each of them individually with a meat mallet or similar utensil by pressing down firmly.

 

With a spatula or lifter, transfer the potatoes to the seasoned parchment paper, forming the ‘smashed’ potatoes into a circle to cover the parchment in a single layer. Drizzle the top of the ‘crust’ with additional olive oil, salt, pepper and paprika to taste.

Place the crust into the preheated oven and bake for approximately 15 minutes or until the edges are starting to turn golden in colour.

Remove the crust from the oven and place on a heatproof surface while you add the toppings of your choice from the suggestions above or feel free to add your own favourites.

The thinly sliced cocktail tomatoes and pre-cooked bacon are perfect topping ideas together with the mozzarella cheese since it is a quick heat through in the oven.  CHEF TIP:  Keeping your toppings on the scant side is best in order to highlight this beautiful potato crust.

Place the pizza back in the oven and roast for a further 5 minutes or until the cheese melts. Remove the pizza from the oven and sprinkle with pepper and salt to taste. Place the pizza on a serving platter (the parchment paper makes this transfer to the platter easy!)

Garnish with sliced scallions and basil chiffonade.  Slice into 8 portions, serve and enjoy!

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Basic Tools:  The Simple Spatula
• Oven Temperature Accuracy
• Parchment Paper
  __________

“I love pizza, meaning:

Even when I’m in the middle of eating pizza,

I wish I were eating pizza.”

– Jandy Nelson

Have fun with this recipe – make it an afternoon family activity and enjoy the process.  If you try this recipe for Smashed Potato Pizza, please leave me a comment.   What topping options did you try?  Or did you invent some of your own?  The possibilities are endless.

Happy Gluten-Free, Grain-Free Pizza Making, everyone!

Denise Paré-Watson

The UrbnSpice Chef

 

 

You Might Also Enjoy These:

Roasted Potato, Crispy Bacon & Chive Salad

Potato Crusted Quiche – A Gluten Free Crust made from Potato 

Double Duty Recipes 

Further Reading:
Potatoes are healthy!

The carbohydrate myth

How to Chiffonade Leafy Green Leaves like Basil, Lettuce, Kale, etc.