Crispy Smashed Potato Pizza Crust Step-by-step instructions

Before you start

Before beginning, ensure the oven is fully preheated to 425°F (218°C) to allow for immediate roasting once the potatoes are smashed. Prepare a large baking sheet by lining it with parchment paper to prevent sticking and facilitate easy cleanup.

Gather all ingredients, including the boiled potatoes, olive oil, parmesan, pesto, mozzarella, and tomatoes, placing them within easy reach of the prep area. Having everything organized allows the process to flow seamlessly, ensuring the potatoes are roasted while they are still warm and pliable.

Instructions

Prep and smashing

1. 1Boil and smash the potatoes
   Boil the baby potatoes in a large pot of salted water until fork-tender, then drain well. Place the potatoes on a parchment-lined baking sheet. Using the bottom of a heavy glass or a flat-bottomed tool, smash each potato until flat, ensuring they maintain a circular shape to form the base of the pizza.
   Look for Potatoes should be soft enough to flatten easily without crumbling apart.
   Tip Dry the potatoes thoroughly after boiling to ensure the crust becomes crispy rather than soggy.

At the end of this phase, the potatoes should be flattened into uniform, circular shapes on the parchment paper. They should be relatively dry to the touch and ready for seasoning. Ensure the potatoes are not too thin, or they may burn before the crust becomes crispy. The goal is to have a consistent thickness across the baking sheet, ensuring that every piece of the crust roasts at the same rate for a perfect, even crunch.

Roasting the crust

2. 2Season and roast the crust
   Drizzle the smashed potatoes with olive oil and sprinkle generously with grated parmesan cheese. Place the baking sheet into a preheated oven at 425°F (218°C). Roast for twenty-five minutes until the edges are golden brown, the cheese is blistered, and the potato base is crisp.
   Look for Look for deep golden edges and sizzling cheese bubbles indicating the crust is set and crispy.
   Tip Roasting on a preheated baking stone can further enhance the crispness of the potato base.

Once the potatoes have finished roasting, they should be deeply golden and significantly crisper than when they started. The parmesan cheese should have formed a lacy, browned layer over the potatoes, and the kitchen should smell of roasted starch and toasted cheese. The potatoes should look firm and hold their shape when touched with a spatula. Check that the edges are sufficiently crispy before proceeding to add the toppings, as this provides the base for the final pizza.

Topping and final melt

3. 3Top and broil
   Remove the baking sheet from the oven. Spread the basil pesto evenly over the crispy potato base. Top with shredded mozzarella cheese and halved cherry tomatoes. Return the pizza to the oven under the broiler for 2 to 3 minutes, just until the cheese is melted, bubbly, and slightly browned. Serve immediately while hot.
   Look for The cheese should be fully melted and bubbling across the surface of the pizza.
   Tip Watch the broiler closely, as the cheese can go from perfectly melted to burnt in seconds.

In this final phase, the pizza should look vibrant, with the pesto providing a bright green base, the mozzarella melted and glistening, and the tomatoes softened. The smell should be aromatic and savory.

The pizza is ready when the cheese is bubbling and has achieved a light golden color from the broiler. Ensure the edges remain crisp and the overall structure is stable. The pizza should be served immediately to enjoy the contrast between the hot, crunchy crust and the savory toppings.

Common mistakes

A common mistake is failing to dry the potatoes adequately after boiling, which results in a soggy crust rather than a crispy one. Another error is over-crowding the baking sheet; leave enough space between the smashed potatoes to allow air to circulate and heat to reach all sides.

Avoid using too much pesto or water-heavy toppings, as excess moisture can accumulate on the crust. Finally, do not leave the pizza under the broiler unattended, as the cheese can burn very quickly.

How to tell it’s done

The pizza is done when the cheese is fully melted and bubbling across the top. The crust will be golden brown and crisp around the edges, with the roasted potatoes showing a deep, caramelized color. The cherry tomatoes should be slightly softened but still retain their shape.

If using a broiler, watch the cheese carefully; it should be lightly browned in spots, indicating the heat has sufficiently penetrated the toppings. Remove the pizza from the oven immediately to maintain the desired texture.