Crispy Smashed Potato Pizza Crust Tips, FAQ & printable recipe

Tips for success

For a more intense flavor profile, consider adding a pinch of garlic powder or dried oregano to the olive oil before drizzling it over the potatoes. This simple addition infuses the crust with aromatic notes that pair beautifully with the pesto and mozzarella.

You can also experiment with different types of cheese, such as a sharp cheddar or a goat cheese, depending on your preferred flavor intensity. Always season the potatoes lightly with kosher salt before roasting to enhance their natural sweetness.

If you prefer a spicier pizza, add a sprinkle of red pepper flakes to the pesto or include thinly sliced jalapeños among the toppings. The key to a successful smashed potato pizza is maintaining the integrity of the potato base.

If the potatoes seem too soft, return them to the oven for an additional few minutes before adding the toppings. This ensures the crust is firm enough to be sliced and served like a traditional pizza, providing a satisfying experience with every single bite.

Variations

• Mediterranean Style: Top the roasted potato crust with hummus, diced cucumbers, kalamata olives, and a sprinkle of feta cheese. Drizzle with a light lemon-tahini dressing after broiling for a fresh, vibrant, and tangy flavor profile.
• Roasted Garlic and Mushroom: Sauté sliced cremini mushrooms with minced garlic and herbs. Spread a layer of garlic-infused olive oil on the roasted potato crust, top with mozzarella and the mushroom mixture, then broil until golden and bubbly.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat

Reheat in a preheated oven at 350°F for 8-10 minutes until the crust is crisp and the cheese is hot.

If you have leftovers, allow the pizza to cool completely at room temperature for no more than two hours. Once cooled, place the slices in an airtight container to maintain their freshness. While the crust is best enjoyed fresh from the oven, proper storage will keep it safe for consumption for up to three days. Keep the container in the coldest part of the refrigerator to ensure food safety and maintain the quality of the toppings.

You can boil the potatoes in advance and store them in the refrigerator for up to one day before you plan to smash and roast them. This saves significant time during meal preparation.

However, the smashing and roasting steps should be performed just before serving to ensure the crust remains as crispy as possible. The toppings can also be pre-prepped, with the tomatoes sliced and the cheese shredded, so that assembling the pizza takes only a few minutes when you are ready to eat.

Serving ideas

Serve this smashed potato pizza immediately after it comes out of the broiler to ensure the crust is at its peak crunchiness. It makes a fantastic main course when paired with a fresh, crisp side salad to balance the richness of the cheese and pesto.

The rustic presentation of the smashed potatoes makes it an excellent choice for casual gatherings where you want to offer something unique and flavorful. Encourage guests to enjoy the pizza while it is still warm and the cheese is soft.

Consider cutting the pizza into smaller squares or wedges if you are serving it as an appetizer. This makes it easier for guests to pick up and enjoy as a finger food. Providing extra pesto or a balsamic glaze on the side can add a nice touch of acidity that cuts through the savory elements of the potato and cheese. Because the base is made of potatoes, it is quite filling, so plan your portions accordingly when serving it as part of a larger meal.

Frequently asked questions

Recipe card

Crispy Smashed Potato Pizza Crust

Prep 15 minCook 25 minRest 5 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb baby potatoes, boiled until tender
• 2 tbsp olive oil
• 1/4 cup grated parmesan cheese
• 3 tbsp basil pesto, store-bought or made ahead
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

320

Protein

10.5 g

Carbohydrates

38 g

Fat

14.5 g

Fiber

3.5 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.