Mashed Potato, Bacon & Caramelized Onions Pizza Recipe
Make Mashed Potato, Bacon & Caramelized Onions Pizza Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Assembly
Mashed Potato Topping
Bacon & Cheese
Caramelized Onions
Finishing & Garnish
Method
Mashed Potato Topping
- 1
- 2
Mash
Return drained potatoes to the pot. Add butter, cream cheese (if using) and about 1/2 cup of the milk. Mash with a potato masher until mostly smooth, leaving a little texture. Add remaining milk as needed to reach a spreadable but not runny consistency (total about 1 cup). Season with 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning. Keep warm and cover.
Caramelized Onions
- 3
- 4
Caramelize onions
Heat 2 tbs olive oil or butter in a wide skillet over medium-low heat. Add sliced onions and 1 tsp salt. Cook, stirring occasionally, for about 20–30 minutes until deep golden and soft. If onions are browning too fast, lower the heat; if they’re not coloring after 15 minutes, add 1 tsp brown sugar to encourage caramelization. Stir in 1 tsp balsamic vinegar at the end and remove from heat. Keep warm.
Bacon & Cheese
- 5
Cook bacon
Preheat oven to 425°F (220°C) if you plan to bake the pizza immediately after assembly. In a skillet over medium heat, cook bacon until crispy, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain, then chop or break into bite-sized pieces. Reserve about 1 tbs bacon fat to brush the crust if desired.
- 6
Prepare cheese
Shred mozzarella and grate parmesan. Keep ready for assembly.
Dough & Assembly
- 7
Preheat and prepare dough
If using a pizza stone, place it in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C). Lightly dust your work surface with flour and stretch/roll the dough into a roughly 12-inch round. Transfer to a floured pizza peel or baking sheet.
- 8
- 9
Layer toppings
Spread an even layer of the warm mashed potatoes over the dough, leaving a 3/4–1-inch rim for the crust. The mashed potatoes should be warm and spreadable but not watery. Sprinkle shredded mozzarella evenly over the potatoes. Scatter the chopped crispy bacon pieces over the cheese, then distribute the caramelized onions in ribbons or small clusters. Finish with a light sprinkle of grated parmesan.
- 10
Bake
If using a pizza stone, slide the pizza onto the preheated stone. Bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is bubbling and lightly browned. If using a baking sheet at 475°F (245°C), bake 10–15 minutes. Watch closely to avoid burning. If the potatoes brown too quickly, tent with foil for the last few minutes.
- 11
Finish
Remove pizza from oven. Immediately brush the crust with reserved bacon fat or a little olive oil for shine and extra flavor. Sprinkle with chopped chives, cracked black pepper and optional red pepper flakes. Let rest 3–5 minutes to set.
- 12
Slice and serve
Cut into 6–8 slices and serve warm. Leftovers can be refrigerated up to 2 days; reheat in a 375°F (190°C) oven until warmed through to keep crust crisp.