Greek White Potato Pizza with Smoked Mozzarella
Yukon gold potatoes layered on prepared pizza dough with creamy alfredo sauce, smoked mozzarella, bacon, and Greek seasoning. Baked until the cheese melts and potatoes soften. A hearty white pizza with smoky and herbaceous notes.
Ingredients
Instructions
- 1
Boil potatoes until half cooked.
- 2
Roll pizza dough out to 12 inch diameter.
- 3
Brush alfredo sauce onto dough, leaving 1/2 inch from edge.
- 4
Thinly slice potatoes into coins and arrange around pizza.
- 5
Spread bacon, mozzarella, Greek seasoning, and green onion over pizza.
- 6
Bake at 400°F for 15 minutes.
Good to Know
Refrigerate leftover pizza covered for up to 3 days.
Potatoes can be boiled and sliced up to 2 hours ahead; keep refrigerated.
Serve hot directly from oven. Cut into slices and serve with additional Greek seasoning if desired.
Common Mistakes
Do not skip boiling potatoes beforehand to avoid raw potatoes in finished pizza.
Do not over-boil potatoes; half-cooked ensures they finish during baking without becoming mushy.
Do not spread sauce all the way to edge to avoid soggy crust.
Substitutions
Dairy-Free Swaps
General Alternatives
removes smoky flavor