Garlic Mashed Idaho® Potato Pizza

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Garlic Mashed Idaho® Potato Pizza
  • 4 ServingsServings

Ingredients

  • 4 each Pizza dough, 9- to 11-oz balls
  • 1/2 C Butter, unsalted, softened
  • 1/4 tsp salt
  • 2 tsp Garlic, minced
  • 1/4 tsp Oregano, dried
  • 1 1/2 garlic mashed Idaho potatoes
  • 4 each Tomatoes, diced
  • 3 C Green onions, chopped
  • 4 C Feta cheese, crumbled

Pizza Dough

  • 2 each Active dry yeast, 1/4-oz packet
  • 2 tsp Sugar, granulated
  • 1 3/4 C Water, warm (100-110 degrees F)
  • 3 3/4 C High-gluten flour
  • 1/4 C whole wheat flour
  • 2 tsp Kosher salt
  • 1/4 C Olive oil, plus as needed

Garlic Mashed Idaho Potatoes

  • 4 lbs baby red Idaho potatoes, skin on boiled
  • 1/4 C Butter, unsalted
  • 2 C Heavy cream
  • 1 C Garlic, roasted, pureed
  • 1/2 TBS White pepper
  • 1/2 TBS Freshly-ground black pepper
  • 3 TBS Kosher salt

Preparation

1 Roll out each dough ball on a floured surface. Slide dough onto a floured sheet pan or pizza stone.
2 Whip butter, salt, garlic and oregano in a food processor until well combined. Spread an even layer of garlic butter mixture onto each crust, to edges.
3 Spread mashed potatoes onto each crust, creating a layer about 1/4-inch thick, reserving 1 inch of crust at edges.
4 Sprinkle tomato, green onions and feta evenly among 4 pizzas.
5 Bake pizzas in oven heated to 450 degrees F for 15 to 18 minutes on a stone or 20 to 24 minutes on a sheet pan. Serve immedia
6 Bake pizzas in oven heated to 450 degrees F for 15 to 18 minutes on a stone or 20 to 24 minutes on a sheet pan. Serve immediately.
7 Knead dough by hand on a moderately floured surface for about 15 seconds, then stop to allow dough to reshape. Repeat kneading process about 6 times.
8 Split dough into 4 even balls, brush balls with olive oil, cover and reserve, refrigerated, for up to 2 days (at least 1 day
9 Combine all ingredients and mash by hand. Reserve, warm.

Source: Idaho Potato Commission

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