Potato Skin Pizza?

Question

Over the summer I went to Ocean City, New Jersey on vacation. We ate a little pizza place and I ordered a potato skin pizza. I am having a craving for it again, and was curious if anyone had any clue how to make it.

It had thinly sliced potatoes on top and I think it had bacon.

Any idea on what the sauce could have been or how I could make it at home?

(I recommend this little pizza place to anyone who visits OCNJ, the wait was long but it was worth it. It was about three blocks off the beach beside the Wa-Wa.)

We have an Uno's about an hour away. This didn't have any mashed potatoes on it though.

It was a regular crust, some kind of white sauce (I was thinking sour cream, but that came on the side) then cheese, potato, and bacon. I think there might have been green onion in there somewhere.

Answer 1

That sounds kinda good. I bet it did have the green onion, since green onion is such a standard topping on potato skins.

Google "white sauce for pizza." Plenty of recipes turn up.

Boil some potatoes and slice them as per your memory. I'd boil them with their skins on, and sit the slices on a paper towel for a bit, so as not to end up sogging the pizza.

I'd also bet the pizza had cheddar on it, not just mozza; that'd give more of a 'potato skin flavour,' so to speak.

Do your bacon the way you like -- I'm a vegetarian, so no advice beyond having once read in a cookbook that doing it in the oven is the way to go, and that having worked well when Mr Kmennie tried it.

And just assemble and bake as per a normal pizza.

Apparently not completely unheard of; this place lists it on their menu --
http://www.tonysopranospizzeria.com/company/tonysopranospizzeria/item.mhtml?session=82b9cf848974abd2e0e0f4fda7ef01ea&item=Potato%20Skin%20Pizza

No instructions, but I notice this guy put jalapenos on his potato skin pizza, which looks good:
http://pastatherapy.com/forum/viewtopic.php?p=774&sid=f4d5c39521fb291d56cfb41dfb77df4a

Found cached on a now-disappeared page:

"I used the Jay's dough recipe (cut it half for the pizzas). I kicked the potato skin pizza up a bit because it didn't have a sauce and I thought it might be too dry.

Mashed potatoes on the crust, Mario (brand) tomato bruschetta, mozz, tomato, bacon, green onion, jalapenos."

A variation, anyway.

See http://www.ochef.com/755.htm re white sauce for pizza, but I think this recipe -- http://www.recipekitchen.com/Pizza/pizza21.html -- would do fine.

Answer 2

Small potatoes
Ground beef, mushrooms, cheese, and any other toppings you fancy

Vent the potatoes by poking single holes in the skin with a toothpick. Don't use a fork; the rows of holes this creates can weaken the skin, making it rip later on. Bake the potatoes, then slice them in half along the long axis so you have two "boats" from each spud.

While they are hot, score the potato flesh with a knife, being careful not to cut through to the skin. Scoop out the potato after the scoring has loosened it, leaving some on the inside of the skin. Fill it with the toppings, or top it with the fillings, however you wanna look at it.

The filling can be pretty much what you want. Pizza-like toppings in general work well here. As with okonomiyaki, I like to brown some ground beef with thinly-sliced mushrooms, drain it well, then fill the potato with that. To keep the stuff in place I mix the meat & mushrooms with more potato, which absorbs the flavor nicely. Putting shredded cheese over the top and then microwaving it to melt it creates a cheese "net."

Answer 3

Is there an Uno's Restaurant in your area? They have great pizza skins but there isnt any sauce on it. It is just a deep dish crust, stiff mashed potatos with chunks of potato topped with cheddar cheese and bacon. Some folks add sour cream. Okay now I gotta go to Uno's.

Answer 4

I think that a light sauce would work well with this. I make a simple sauce made with parsley, olive oil, and garlic that I use as base before anything else, including tomato sauce. To make it, add a bunch of parsley (washed and stems removed) and the 2 -3 garlic cloves into a food processor. Process until finely chopped. As processor is working slowly add oil until a thick paste is formed. Add salt and pepper to taste.

Spread a thin layer of the sauce on top of your pizza dough, lightly cover with mozzarella cheese and then add a thin layer of potatos (I would use a waxy potato like Red Bliss or Yukon Golds and parboil them first). Top the potatos with a very light covering of cheese (I don't usually like cheddar on a pizza, but a little here would be true to the Friday's style of skins). Sprinkle crumbled pieces of bacon on top and bake. Additional toppings of cooked chicken meat or sausage would go well too. After baking sprinkle the top with chopped green onions and serve with sour cream or ranch dressing on the side.

Answer 5

We have potato, bacon, onion pizza here in chicago. Not too many places make it tho. Usually only by request, its not on the menu. But all we do is slice or even cut in small chunks a precooked potato (lightly boiled) and put it on the pizza. Sauce first, then cheese then all the toppings. YUMMY!!!!!! I know what Im having for dinner tonight thanks!!!!

Answer 6

Welcome to my neck of the woods! I`m really not too sure about the pizza parlor that you ate in nor the recipe, but as far as pizza sauce is concerned, unless you want to go through the whole thing of making your own, Don Pipino has to be one of the finest pizza sauces on the market today. You should be able to find it at your local store.

Answer 7

Mmmmmmm sounds tasty.
I liked going to Ocean city, MD when I lived in Baltimore.

Now I live in Clearwater, FL I wish we could have potato skin pizza here too.
I used to go to Atlantic city when I was up there too.

Answer 8

I've never heard of that,sounds interesting though. maybe use some pizza sauce, ranch sauce or perhaps some alfredo sauce

Answer 9

mmm. sounds GOOD! lol iv never in my life herd about that!
u can put BRQ, ranch, pizza sause. what ever sounds good to u!

Answer 10

that sounds kinda gross...