The Pizza Journals

Pizza #21 Loaded Baked Potato Pizza

I first had a baked potato style pizza several years ago in Lansing, MI just outside MSU. The taste has been stuck with me ever since. To me, using red potatoes is more significant than it may seem. The added color from the potato skin keeps the spuds in mind, without that the potatoes can just become lost in the pie. Also in there is scallions, bacon pieces, and broccoli. Once the pizza was sliced and served, I topped off my piece with a dollop of sour cream. The flavors went really well together, and the illusion of an actual baked potato was there.

Next time though, we won’t steam the broccoli before putting it on the pizza. It added unneeded moisture to the pizza and the exposed florets singed. Also this is the first time we used fresh mozzarella in addition to shredded pizza cheese, which added an incredible gooey factor.

Grade:

Ben: A-

Sam: B