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–+ servings

Grandma Pizza

A delightful twist on traditional pizza featuring a potato-based crust and rich tomato sauce that brings warmth and comfort to family gatherings.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the crust

  • 1 medium russet potato, peeled Best for texture.
  • 3 cups bread flour
  • 3 1/2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 (0.25 ounce) package rapid rise yeast
  • 1/2 cup extra virgin olive oil, divided Use some for the crust and some for the sauce.
  • 1 1/3 cups water

For the sauce

  • 6 medium garlic cloves, crushed
  • 1 (28 ounce) can whole peeled San Marzano tomatoes High quality for best flavor.
  • 2 tablespoons tomato paste
  • 2 tablespoons onion powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes Adjust to taste.
  • 1 tablespoon white sugar
  • 4 sprigs fresh basil For fresh flavor.
  • Kosher salt and cracked black pepper, to taste

For topping

  • 10 ounces grated Parmigiano Reggiano cheese, divided
  • 2 cups shredded mozzarella cheese
  • 1 serving olive oil cooking spray For greasing.

Instructions
 

Preparation

  • Gather all ingredients.
  • Place the potato in a large pot and cover it with cold water. Bring it to a boil, then reduce heat to medium-low and simmer until soft, about 20 minutes.
  • Drain, mash the potato, and let it cool for 15 to 20 minutes.
  • In an electric stand mixer, combine flour, brown sugar, salt, yeast, and 2 tablespoons of oil.
  • Add the water and mix on low speed until no dry flour remains. Add the cooled potato and increase the speed to medium until the dough is stretchy.
  • Coat the bottom of a lipped baking sheet with remaining oil. Spread the dough over the baking sheet, reaching edge to edge.
  • Use cooking spray on plastic wrap to cover the dough. Let it rest at room temperature for 2 hours.

Cooking

  • Preheat your oven to 450°F (230°C). In a cold 8-inch skillet, heat 1/4 cup olive oil over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat and flip garlic until lightly browned.
  • Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes to the skillet. Combine for about 2 minutes, then add sugar and cook for another 2 minutes.
  • Stir in basil and season with salt and pepper. Optionally, mash or blend for a chunky consistency.
  • Remove the plastic wrap from the dough. Spread 1 cup of sauce over the crust, leaving a 1-inch border. Top with half of the Parmigiano Reggiano cheese.
  • Bake for 5 minutes. Then remove, add mozzarella cheese evenly, and drizzle more sauce. Top with remaining Parmigiano Reggiano.
  • Return to the oven and bake until the crust is browned and cheese is melted, about 10 minutes. Let it cool for 5 minutes before cutting.

Notes

This pizza is best served hot, fresh from the oven. Make sure to give the potato enough time to cool for easier handling. Keep an eye on the garlic while cooking; you want it lightly browned, not burnt. Feel free to adjust the toppings based on what you enjoy or have on hand. If you have leftovers, wrap it in plastic wrap and store it in the refrigerator for up to 3 days. To reheat, place it in the oven until warm.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 5g
Keyword Comfort Food, Family Meal, Grandma Pizza, Homemade Pizza, Potato Crust Pizza
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