Crispy Smashed Potatoes Pizza Recipe brings golden, craggy potatoes, garlicky olive oil, and melty cheese together on a thin, blistered crust. It fits weeknights and game nights, clocks in around 1 hour 10 minutes, and feeds folks who love a good carb-on-carb situation. I tested three versions in one weekend, and my neighbor asked for the leftovers with a thank-you emoji parade.
Why Crispy Smashed Potatoes Pizza Recipe Is Worth It
Crispy Smashed Potatoes Pizza Recipe hits that perfect contrast: shatter-crisp edges, creamy centers, stretchy mozzarella, and a garlicky herb glow. You use budget ingredients, you pull off bistro vibes, and you get big flavor with simple steps.
This potato pizza also plays well with different diets. You can swap in gluten-free dough or dairy-free cheese, and it still lands big on texture.
Ingredients You Need
- Small potatoes: 1.5 pounds baby Yukon Gold or red potatoes, golf-ball size works best.
- For salting the water: 1 tablespoon kosher salt, plus 1 teaspoon baking soda for extra craggly edges.
- Pizza dough: 1 pound dough, room temp for 45 minutes. Store-bought dough from Trader Joe’s or Whole Foods works great, or use your favorite homemade dough. Gluten-free dough from Bob’s Red Mill or Cappello’s also works.
- Olive oil: 6 tablespoons, divided. Use extra-virgin for flavor.
- Garlic: 4 cloves, minced. Jarred minced garlic saves time.
- Fresh rosemary: 1 tablespoon, chopped. Use 1 teaspoon dried rosemary if the fresh bunch looks sleepy.
- Red pepper flakes: 1 teaspoon, adjust to taste.
- Black pepper: Freshly ground, to taste.
- Low-moisture mozzarella: 8 ounces, shredded. I like BelGioioso or Trader Joe’s whole-milk.
- Parmesan or Pecorino Romano: 1 ounce, finely grated.
- Red onion: 1 small, very thinly sliced.
- Optional savory boosts: 4 slices cooked bacon or 2 ounces crisped pancetta, olives, or artichokes.
- Finishes: Chives or scallions, lemon zest, flaky salt, and a little hot honey or chili crisp if you like a kick.
Equipment
- Large pot for boiling potatoes
- Colander
- Sheet pan and parchment
- Potato masher or the bottom of a sturdy glass for smashing
- Pizza stone or steel, or an inverted sheet pan
- Rolling pin or your hands
- Pastry brush
- Wire rack for cooling
Quick Tips & substitutions
- Use small potatoes so they cook fast and smash without crumbling.
- Add baking soda to the boiling water to rough up the potato surface and boost crisping.
- Par-bake the crust to keep it crisp under juicy toppings.
- No pizza stone at home? Heat an inverted sheet pan in the oven and slide the pizza onto it.
- Choose low-moisture mozzarella so the pizza browns instead of steaming.
- Swap herbs: thyme or oregano stand in for rosemary without drama.
- Make it gluten-free with a quality gluten-free dough and extra parchment for easier handling.
- Go dairy-free with a melt-style vegan mozzarella and a shower of nutritional yeast.
- Short on time? Use pre-steamed baby potatoes from the produce section and jump straight to the smash-and-roast step.
How to Make Crispy Smashed Potatoes Pizza Recipe
Preheat and parboil the potatoes, 15 to 18 minutes
- Heat the oven to 450°F with a stone or steel inside. Line a sheet pan with parchment.
- Cover potatoes with cold water, add kosher salt and baking soda, then bring to a boil.
- Simmer until a fork meets slight resistance, about 15 minutes for small potatoes.
Smash and roast the potatoes, 25 to 30 minutes
- Drain the potatoes, then rest them on the sheet pan for 2 minutes to steam off moisture.
- Press each potato with a masher or glass to a half-inch thickness.
- Brush with 2 tablespoons olive oil, season with salt and pepper, and roast 15 minutes.
- Flip, brush with 1 tablespoon oil, and roast 10 to 15 minutes more until deep golden and crisp.
Make garlicky rosemary oil, 5 minutes
- Warm 3 tablespoons olive oil in a small skillet over low heat.
- Stir in garlic, rosemary, red pepper flakes, and black pepper. Cook until fragrant, 1 to 2 minutes.
- Pull off heat so the garlic stays pale and mellow.
Shape and par-bake the crust, 6 to 8 minutes
- Stretch or roll the dough on parchment to a 12- to 14-inch round.
- Slide the dough on parchment onto the hot stone or pan.
- Bake until the top sets and the bottom shows light color, about 6 to 8 minutes.
Top the pizza, 2 minutes
- Brush the par-baked crust with garlicky rosemary oil.
- Scatter half the mozzarella and all the Parmesan.
- Arrange the crispy smashed potatoes over the cheese, then add remaining mozzarella and the red onion. Add bacon or pancetta if you like.
Bake to finish, 8 to 10 minutes
- Bake until the cheese bubbles and browns in spots and the crust turns golden, about 8 to 10 minutes.
- Slide to a wire rack and cool 2 minutes so the bottom stays crisp.
Finish and slice, 2 minutes
- Shower with chives or scallions, add lemon zest, and pinch on flaky salt.
- Drizzle hot honey or dot on chili crisp if you want heat.
- Slice and serve while the potatoes still crackle.
Variations
- Pesto potato: Swap the garlic oil for basil pesto and finish with arugula.
- Buffalo ranch: Toss the potatoes in buffalo sauce, add mozzarella, then finish with ranch and scallions.
- White pie: Skip red onion and bacon, add ricotta dollops and extra black pepper.
- Truffle mushroom: Add sautéed mushrooms and a few drops of truffle oil after baking.
- Smoky paprika: Dust the potatoes with smoked paprika and cumin before roasting.
- Green goddess: Finish with a drizzle of herby green goddess and shaved celery for crunch.
Ways to Serve
- Pair with a bright lemony arugula salad.
- Serve brunch-style with a fried egg on top.
- Offer a side of sour cream and chives for baked-potato vibes.
- Pour a crisp pilsner or a chilled Sauvignon Blanc.
- Cut into small squares for game-day snacks.
Storage
Cool slices on a wire rack, then refrigerate in an airtight container for up to 3 days. Reheat on a hot skillet or a 425°F oven until the crust crisps and the cheese melts. Freeze tightly wrapped slices for up to 2 months, and reheat from frozen at 425°F until hot. Keep leftover crispy potatoes on a separate rack if you plan to rebuild a fresh pie later.
Crispy Smashed Potatoes Pizza Recipe
Crispy Smashed Potatoes Pizza is a fun twist on classic pizza, using smashed baby potatoes as the base for a perfectly crisp, cheesy, and flavorful meal.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the baby potatoes in a pot, cover with cold water, and bring to a boil. Cook 12–15 minutes, or until fork-tender but not falling apart. Drain well.
- Arrange the drained potatoes on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato to about 1/2-inch thickness.
- Drizzle the potatoes with olive oil and sprinkle evenly with salt, pepper, garlic powder, and Italian seasoning. Toss lightly or brush to coat.
- Bake for 18–20 minutes, or until the potatoes are golden and crispy around the edges.
- Remove the tray from the oven. Spoon a little pizza sauce over each smashed potato, then top with mozzarella, Parmesan, and any additional pizza toppings.
- Return to the oven and bake 5–8 minutes more, or until the cheese is melted and bubbly and the edges are crisp.
- Drizzle with a little olive oil if desired, sprinkle with fresh basil, and serve hot as a main dish or hearty side.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 280–320 calories; fat 14 g; saturated fat 5 g; carbohydrates 32 g; fiber 3 g; sugars 3 g; protein 9 g; sodium 520 mg. Values will vary based on toppings, brands, and portion size.
Approximate per serving (1/4 of recipe): 280–320 calories; fat 14 g; saturated fat 5 g; carbohydrates 32 g; fiber 3 g; sugars 3 g; protein 9 g; sodium 520 mg. Values will vary based on toppings, brands, and portion size.