Cast Iron Crisped Bacon Scented Mashed Potato Pizza Crust

You’re think I’m reachin’ on this one, well maybe I am but sometimes when you reach you catch that fly ball like Willie Mays before it goes over the wall and you have a moment of victory. This all started with ‘what am I going to do with all those leftover mashed potatoes?’ Plus the fact that my wife forgot to purchase the prefab pizza dough that I had requested on her journey to the grocery store. (Okay, okay, it’s lame I know but tell me you’ve never used a pre-made dough, on second thought- don’t tell me.)

 

A glass of wine plus three screaming kids led to some sort of delirium and I began thinking if I could add enough gluten structure to the mashed potatoes that yeast would make it rise and not only would I solve the ‘what to do with the mashers’ problem but also have that pizza I was craving. Now the delirium grabbed hold and became an experiment in reaching, but you know what- I caught the ball!

      

Mashed Potato Pizza Dough

                        
  2               Cups                          Mashed Potatoes — cold, left over
  2               Cups                          Bread Flour — (+-)
  1               Cup                            Warm Water
  1           Teaspoon                       Yeast — disolve into water
  1           Teaspoon                       Salt — add to flour

 

 

In a mixing bowl add flour and salt to mashed potatoes- pour yeast/water over and work into a loose dough.

Transfer into mixer with dough hook and work on med/fast speed for about 10 minutes or until dough comes together into a loose ball. (You may need to add more flour depending on how wet the spuds are.

Transfer dough from mixer to an oiled bowl and cover with plastic wrap or towl and leave to rise in a warm spot for about 1 hour.

Remove dough and knead into a ball, this should have nice elasticity as the gluten has developed.

Return to bowl, cover and let rise another 1/2 hour in a warm place.

You are now ready to use dough.

Description:
  “A rustic dough that yields a crisp crust and creamy interior”
                                    – – – – – – – – – – – – – – – – – – –

 coldmashers mixture

 

mixing mashedpotatodough

 

I now crisped up some bacon in a cast iron skillet and laid the dough over it and added my toppings. This go around it happened to be saute’ed mushrooms, goat milk Gouda, and caramelized onions, topped off with toasted sesame seeds, sumac, and ground almonds. (I tell ya I’m losing it here from pure hunger) 400˚ convection oven for 25 minutes and that was it.

 

 

dripfactor

 

 

 

kneadinpan pizzaraw 

 

pizzacooked pizzaslice 

 

 

Crisp exterior, tender and creamy almost dough like interior but with no raw dough taste just the moisture and tenderness of the mashed potatoes. A winner! I’m really feeling like Willie Mays now because even the toasted seed/nut topping was really good! I couldn’t thank my wife enough for forgetting the pre-made dough or my kids for not eating all the mashed potatoes the night before.

 

 

 

 

 

 

 

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