Saturday, February 13, 2016

Grilled Mashed Potato and Bacon Pizza / 3 Recipes Down

Tonight, I'm altering my "Cooking With Sam the Cooking Guy" project. I know I said two weeks ago I'd only cook from Awesome Recipes & Kitchen Shortcuts and Just a Bunch of Recipes, but tonight's recipe is available on his website: Grilled Mashed Potato and Bacon Pizza.

My reason for this change is because I saw Sam cooking this on his show and really wanted to try it, but it's not in either book.

From Sam: "An amazingly stupid sounding, but fantastic combo. I like using the raw dough you can buy - but it works well with a store-bought crust like a Boboli (see #10 in directions if you do)."


  • 1 ball pizza dough, or
  • 1 large clove garlic, minced
  • 2 tablespoons olive oil
  • 1 1/2 cups cooked mashed potatoes
  • 2 ounces Ready Bacon, diced and cooked until crispy
  • 1/2 cup shredded Monterey Jack cheese


  1. Lightly oil a baking sheet and spread out dough until it's about 1/4 to 1/3 inch thick - it doesn't need to be a perfect circle (in fact it rarely is)
  2. Warm potatoes in a small pot on stove
  3. Combine garlic & oil in a small bowl and set aside
  4. Heat grill to medium
  5. Lightly brush top of dough with oil and put oiled side down on the grill
  6. Once bottom of dough has good grill marks - 5 to 7 minutes, lower heat and flip dough over
  7. Brush top with garlic oil, then spread with the mashed potatoes, bacon and then sprinkle with the cheese
  8. Close grill lid and let cook until cheese melts, about 3 or 4 more minutes
  9. Remove, slice and eat - but that was obvious, right?
  10. For a store bought ready crust, brush the top with garlic oil, then add the potatoes, bacon and cheese and bake in a 425 oven about 12 minutes.
What did I learn from this recipe tonight?

For one, I learned my husband LOVED it and said this is a keeper recipe. He said it had a twice baked potato kind of quality. It reminded me more of a wood fired oven pizza instead. 

I used a refrigerated roll-out crust for the pizza tonight. I'll probably stick with that again because it grilled up very nicely. When I used my rocker-style pizza cutter when the pizza was finished, the crust did have a wonderful crunchy sound to it. 

The next time I make this, I need to pay more attention to the grill temperature and keep it turned down a little lower. Plus, while that's going on, I need to warm the potatoes and bacon a little longer, on higher heat. It was more of a frantic cooking speed I was going at tonight, so the next time I make this, I'll try to slow myself down somewhat.

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