Last night we we decided to go out for dinner on campus for the first time in a verrrrry long time. We hit up a Pitt classic, Fuel and Fuddle, where we both ordered a personal brick oven pizza. Declan ordered the plain ol’ pepperoni and cheese and Erica tried something new – a potato pizza.
We were both blown away at how delicious it was! But before we devoured this new discovery, we did some dissecting to see what really went into this new creation. We realized we already had everything we needed to make it at home and you probably do too!
If you’ve ever tried our mashed potatoes recipe you know that it makes quite a bit and there are usually leftovers. This recipe is a perfect way to use up those leftovers.
Also, another good point here to make is that pita bread is perfect to use for personal pizzas. As long as you can keep a few on hand with some kind of sauce and some kind of topping, you’ll save yourself from buying a $10 pizza somewhere else!
Potato Bacon and Cheese Pizza
A new twist on a college classic. Don’t be afraid, just give it a try!
- Servings – 2 personal pizzas
- Prep time – 5 minutes
- Cook time – 10 minutes
- 2 pita loaves
- 1/3 cup of your favorite shredded cheese
- 1 cup mashed potatoes
- 1/4 cup bacon bits
- 2 tablespoons ranch dressing
1. Preheat your oven to 400ºF.
2. On a baking sheet or pizza stone, place 2 pita loaves next to each other and smear on the potatoes (the 1 cup is just an estimation, add as little or as much as you’d like).
3. Drizzle over a little ranch dressing on the potatoes.
4. Sprinkle on the bacon bits (here is how to make bacon since we’ve never posted that before).
5. Sprinkle on your favorite cheese and cook in the oven for 10 minutes.
6. Let cool for 2 minutes and enjoy!