If you love Italian flavors but want to try something a little different, this Baked Potato Pizza is a delicious and satisfying choice. The crisp, buttery potato base holds a layer of tomato sauce, melting cheese and your favorite toppings. It’s ideal for using leftover cooked potatoes and makes a crowd-pleasing main or appetizer for pizza night.
The base is made from cooked potatoes that are smashed flat, brushed with butter, seasoned, and baked until golden and crisp. Once the base is prebaked it receives a quick finish with sauce, cheese and toppings so the cheese bubbles and the edges turn beautifully brown. Serve with a simple green salad for dinner, or cut into wedges for a fun appetizer.
❤️ Why You’ll Love Baked Potato Pizza
- Naturally gluten-free when made without a wheat crust.
- Crispy, golden-brown edges from baking the potato base.
- Flexible: makes a great dinner, light lunch, or an appetizer to share.
- Easy to customize with different cheeses, sauces and toppings.
Baked Potato Pizza Ingredients
See the full recipe instructions below for details and timings.
- Potatoes: 6–8 medium cooked yellow potatoes (high starch), warm or cold.
- Butter: 3 tablespoons melted (salted or unsalted) — brush on the parchment and over the smashed potatoes for a crisp, flavorful crust.
- Oregano, sea salt, and black pepper to season.
- Tomato sauce: 4 tablespoons of your favorite marinara or pizza sauce.
- Red onion: ½ small, diced for a balance of sharpness and sweetness.
- Mozzarella: 140 g, shredded. Use any well-melting cheese if preferred.
- Pepperoni: about 40 g (roughly 15 slices) or swap for your preferred meat or vegetarian topping.
- Fresh basil to garnish.
How to Make Baked Potato Pizza
- Preheat the oven to 180°C (356°F) fan.
- Prepare the pan: Remove the base from a 24 cm (9.5 in) springform pan and place the ring on a piece of parchment paper. Brush the parchment with 1 tablespoon of melted butter to prevent sticking.
- Form the potato base: Place the cooked potatoes in the pan and smash them flat with a burger press (or the back of a spoon) to form an even disc. Pour the remaining melted butter over the potatoes and spread it evenly. Season with oregano, sea salt and black pepper.
- Pre-bake the potato disc for 20–25 minutes, until the top begins to brown and the edges are golden.
- Remove the ring from the pan, leaving the potato disc on the parchment. Top with tomato sauce, diced red onion, shredded mozzarella and pepperoni.
- Bake for 10 minutes at 180°C (356°F), then increase the oven to 220°C (428°F) fan and continue baking for another 8–10 minutes until the cheese is bubbly and golden.
- Finish: Carefully loosen the pizza from the parchment with a spatula, top with fresh basil, slice and serve warm.
Tips for Success
- Grease the parchment thoroughly to prevent sticking and help release the potato base cleanly.
- Wet or oil the burger press (or spoon) to avoid the potatoes sticking while you smash them.
- Pat the potatoes dry if they are overly moist so the base will crisp better in the oven.
- Customize toppings to suit your taste—add vegetables, different cheeses, or cured meats.
Possible Variations
- Potato base: Instead of smashing, slice potatoes thin and layer them slightly overlapping in a single circular layer for a different texture.
- Oil swap: Use olive oil instead of butter for a lighter or dairy-free option.
- Cheese options: Try cheddar, Gouda, Fontina, burrata or Pecorino for varied flavor profiles.
- Base alternatives: Use regular pizza dough and top with sliced potatoes if you prefer a traditional crust.
- Sauce: Swap tomato sauce for mascarpone, cream cheese or pesto for a creamy or herby base.
- Toppings: Ham, sausage, crispy bacon, mushrooms, peppers, artichokes, olives, or an egg added near the end of baking all work well.
Best Served With
- Parmesan garlic bread or other crusty bread
- Simple green salad with lemon vinaigrette
- Light antipasto or prosciutto and melon
- Roasted or steamed vegetables
How to Store Leftovers
Store any leftover pizza in an airtight container in the refrigerator and enjoy within 2–3 days. Reheat on a baking sheet in a 100°C (212°F) oven for 10–15 minutes until warmed through to preserve crispness.
FAQs
Pre-baking crisps the surface, browns the edges and helps the base hold its shape when toppings are added.
Flatten the potatoes on a parchment-lined baking sheet or round tray, trim the edges into a disc, use the trimmings to fill the center and press again to form an even base.
Yes. It’s tasty hot or cold, though the texture will be best when served warm.
Yes. Bake the potato base, cool it, then add toppings and refrigerate covered. Bake for about 30 minutes before serving to reheat and melt the cheese.
Reheat in a low oven (100°C / 212°F) for 10–15 minutes until warmed through, or at a higher temperature briefly to refresh the crisp edges.
Baked Potato Pizza
Servings: 4 slices | Prep: 15 mins | Cook: 45 mins | Total: 1 hr
Equipment
- 24 cm (9.5 in) springform cake pan (removable bottom)
- Burger press or large spoon for smashing potatoes
Nutrition
Calories: 569 kcal, Carbohydrates: 78 g, Protein: 19 g, Fat: 21 g (values are approximate)
Nutrition information is an estimate and should be used as a guide only.
If you make this recipe, feel free to leave a comment and rating to share how it turned out and any tasty variations you tried.