another pizza luce knock-off: garlic mashed potato pizza

by Stacy

When is Pizza Luce going to open a San Diego location? I guarantee there is a market out here. Namely, us.

Until that happy day arrives I will continue to knock off our favorite menu items. For my first attempt, we had The Rustler BBQ mock duck pizza. Now I bring you my favorite pizza of all time, the Garlic Mashed Potato Pizza.

Some of you may think that I am insane, that potatoes and pizza should never be mentioned together. Don’t worry — you’re wrong. This pizza is amazing. And it’s actually really easy to make at home. It’s not your traditional cheese-bomb, but it’s flavorful and unique and delicious.

There aren’t very many ingredients which is rather nice because it comes together quickly. Let’s start with the obvious:


mashed potatoes

You need garlic and mashed potatoes to make garlic mashed potato pizza. Shocking, I know! Pizza Luce uses red potatoes, but I had Yukon golds and used those successfully. Any waxy potato will do, and I buy organic ones and leave the skin on for extra fiber and protein.

For the mashed potatoes: dice potatoes, put them in a pot, cover them with cold water, then add a pinch of salt and a few whole peeled cloves of garlic. Boil for 10-15 minutes then mash them up with the garlic, add another clove of minced garlic, and stir in some butter and milk. To make them easier to spread on the pizza I thinned them a little water which cooks out while the pizza bakes.

All the elements can be prepared in advance and assembled for dinner. You can even use leftovers. Weeknight pizza!

diced tomatoes

sliced scallions

Add a generous sprinkle of tomatoes and scallions.

Last but not least, we need some cheese.

crumbled feta cheese

Feta cheese. I used about 1/3 cup but could have used a bit more. This is what makes the pizza amazing. The feta turns golden brown in the oven and adds a layer of toasty, salty complexity to the dish.

That’s it! So easy, so delicious.

I used a very thin crust for this and it wasn’t substantial enough to support the weight of the potatoes, so you do want something more in line with a “hand-tossed” thickness of crust. It still tasted good, it just required a fork.

ready for the oven

This pale, unassuming sight needs just 10 minutes in the oven to transform into a thing of beauty.

The toasty crust, creamy potatoes, juicy tomatoes, and crunchy scallions are more than the sum of their parts. Are you ready to try it?

garlic mashed potato pizza

Have you had potato pizza before? What’s your favorite “weird” pizza combination?

Submitted to YeastSpotting.

Garlic Mashed Potato Pizza

Makes 1 amazing and delicious pizza for you to share as you see fit


  • 1 ball of prepared pizza dough (I used this recipe which I hope to post soon)
  • cornmeal for the pan
  • 1-1 1/2 cups of garlic mashed potatoes
  • 3/4 cup diced tomatoes (I used 2 medium roma tomatoes)
  • 1/2 cup sliced scallions
  • 1/3-1/2 cup crumbled feta cheese


  1. Preheat oven as hot as it will go (450-500F), preferably with a pizza stone.
  2. Sprinkle a pizza peel (if using a stone) or a sheet pan generously with cornmeal. Stretch the pizza dough to the desired size and place on the peel or pan.
  3. Spread about 1/2 inch of mashed potatoes evenly over the pizza dough.
  4. Distribute the tomatoes, scallions, and feta cheese evenly over the mashed potatoes.
  5. Bake pizza 8-12 minutes (depending on how hot your oven gets) until crust is golden and feta cheese is lightly browned. Enjoy!

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