This pizza sounds unusual, but the addition of mashed potatoes adds a pleasing taste and texture. If you are using leftover mashed potatoes, reheat them so that they’ll spread more easily. To make roasted garlic, cut 1/2 to 1 inch off top of a full head of garlic, drizzle garlic with 1 tablespoon olive oil, wrap head in aluminum foil and roast for 1 hour at 400F. Cool, then squeeze roasted garlic out of the cloves and onto the pizza crust. For garlic lovers, double the amount of garlic.
- 1 12- to 14-inch pizza crust
- 1 Tbs. olive oil for brushing, optional
- 1 head roasted garlic
- 1 to 2 cups warm mashed potatoes
- 1 15-oz. container nonfat ricotta cheese, optional
- 2 cups grated soy mozzarella cheese, or 8 oz. fresh mozzarella, thinly sliced
Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.
Brush pizza crust with olive oil, if using, and spread roasted garlic on crust. Top with spoonfuls of potatoes, spreading potatoes evenly over garlic, 1DA2- to 1-inch thick. Spoon ricotta, if using, over potatoes, and top with shredded mozzarella.
Bake for 12 to 14 minutes, or until cheese melts and pizza is hot all the way through.
A not-too-snappy Italian white would be a terrific match with the roasted garlic and gooey cheeses. Try the Forchir Villa del Borgo Friuli Pinot Grigio or the Movia Italian Chardonnay.
- Calories: 340
- Carbohydrate Content: 42 g
- Cholesterol Content: 35 mg
- Fat Content: 9 g
- Fiber Content: 4 g
- Protein Content: 21 g
- Saturated Fat Content: 4 g
- Sodium Content: 650 mg
- Sugar Content: 4 g