Deep Dish Pizza w/ Mashed Potatoes, Tomatoes, & Fresh Mozzarella
This Deep Dish Chicago-style Pizza consists of mashed potatoes, sliced tomatoes, cheddar cheese, and fresh mozzarella on a buttery crust. For just the dough recipe, check out my article on Deep Dish Pizza Dough w/ Butter & Olive Oil. Pizza is a great way to experiment with different flavor profiles and mix and match up your own favorite ingredients. Although a classic go-to topping selection is always comforting. And this mashed potato variety is quickly becoming one of my favorites!
Equipment
- Small Bowl
- Large Bowl
- Large Pot
- Potato Masher (or Mixer)
- Oven
- Cast Iron Pan
Ingredients
Dough
- 515 g. warm water warm water
- 10 g. instant yeast (2¾ tsp. or slightly more than 1 package)
- 480 g. all-purpose flour (4 c. + 3 tbsp.)
- 11 g. salt (1¾ tsp.)
- 50 g. olive oil (1/4 c.)
- 57 g. butter (1/4 c. + more for greasing the pan)
Mashed Potatoes
- 6 yukon gold potatoes peeled & cubed
- 1/4 c. butter
- dash salt
- dash pepper
Toppings
- 4 medium tomatoes sliced
- 1/2 c. cheddar cheese grated
- 32 oz. fresh mozzarella sliced (2 packages)
Instructions
Proof Dough
- Combine warm water and yeast. Let rest for 15 minutes, or until the yeast begins to bubble.
- Meanwhile, whisk together all of the other dough ingredients.
- After the yeast has proofed, stir yeast mixture into the flour. Mix until roughly incorporated and the dough has a shaggy appearance.
- Lightly grease a large bowl and transfer the dough.
- Cover and let proof for 6 hours in a warm place, or until doubled in size.Alternatively, place in the refrigerator and proof for 2 days.
Mashed Potatoes
- Peel and cube the potatoes. Place in a large pot and cover with 2 inches of water. Bring to a boil over high heat and boil for 10-15 minutes, or until tender.
- Once the potatoes are cooked, drain the water and place back in the pot or a large bowl. Add butter, salt, and pepper. Mash with a potato masher until light and fluffy. Making sure to scrape the sides and stir occasionally.Alternatively, use a mixer and blend until just incorporated.
Bake Crust
- Preheat the oven to 450 degrees Fahrenheit.
- Heavily grease a large cast iron pan or round baking dish.
- Spread the dough evenly across the pan.
- Let the dough rest for 10 minutes. Then, continue to stretch the dough into shape with the crust slightly up the side of the pan.
- Bake for 10 minutes.
Cook Pizza
- Add mashed potatoes down as the base of the pizza.You could make an alfredo sauce or add a drizzle of olive oi. Although there's so much butter, both in the crust and the mashed potatoes, that I don't find this necessary. Although it is an option!
Tips, Tricks, & Notes
- I used a 15-inch cast iron pan to make this pizza. Although it more reasonably makes 2 medium-sized pizzas. This pan alone barely fits in my oven. It's more than 22 inches at the handle. Making multiple pizzas also gives you the opportunity to do different toppings on each if you want to mix and match it!
- Mashed potatoes are almost deceptively simple to make. There are some easy pitfalls to fall into and simple tips and tricks that can make a big difference. For a more in-depth article on preparing, check out my article on The Fundamentals of Making Mashed Potatoes.
- I have a much more in-depth article on The Fundamentals of Deep Dish Pizza Dough w/ Butter. Including photos of the difference between a quick rise and a multiple day proof as well as tips and tricks on kneading the dough by hand or in a stand mixer.