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Potato crust pizza with zucchini and bacon

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You will love this light pizza made with potato base dough and topped with zucchini, mozzarella and bacon. Great light lunch or snack during the day!

Zucchini bacon pizza

Who doesn't love pizza? We sure adore this combination of crispy dough, melted cheese and tempting variations of toppings. You will be surprised with this rather unusual pizza made with potato dough instead of regular pizza dough. Potato dough is so easy to prepare and is a great alternative to regular pizza dough.

why you'll love this potato crust pizza

There is no need to wait the dough to rise and once enjoyed it's lighter than the regular pizza dough. We topped this pizza with mozzarella, zucchini slices and sliced bacon - irresistible combination of flavours.

Oregano, which we sprinkled over the pizza, brings and earthy and sweet aroma to this delicious snack. Feel free to swap in whatever dried herbs and spices you've got to hand. A pinch of dried chilli flakes would be delicious, as would some chopped fresh rosemary leaves.

What is potato crust pizza

This kind of pizza dough originates from southern Italy where they use mashed potatoes to make tender and delicious pizza dough. For this dough you should use yellow starchy potatoes for a creamy and smooth mash.

No need to rise, just knead the dough with mashed potatoes, plain flour and some baking powder and you will get soft, light pizza dough that can be topped with topping of your choice - cheese, stripes of pancetta, prosciutto, chopped rosemary and drizzle of good virgin olive oil.

If you wish to upgrade your dough and add some flavour, add fresh or dry herbs, grated cheese or even a grated carrot to the dough. Any of these will add a delicious subtle taste to your pizza base.

how to make potato crust pizza with zucchini and bacon

MAKING POTATO DOUGH: For making potato pizza dough, cook the potatoes in the water until tender and mash them with some butter using potato masher. Leave to cool slightly, then add sifted flour and baking powder, season with salt and work together until you get a smooth dough.

The potato base dough is tricky to lift before it is cooked, so you will find easier to handle if you roll it out directly on the baking tray or pizza pan. First grease lightly the baking tray, then roll the dough with a rolling pin to flatten it, then form with fingers the circle in the middle.

Zucchini bacon pizza

Top the dough with cutted mozzarella, slices of zucchini and slices of bacon. Mozzarella should be squeezed to remove excess liquids, otherwise it will make your pizza too soggy. Sprinkle with some dry oregano and drizzle with some olive oil. Bake in the oven for 30 minutes and serve.

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Potato crust pizza with zucchini and bacon

MAKES: 1 pizza (25cm in diametar)
COOKS IN: 1 hour 10 minutes
LEVEL: Moderate


For potato base dough

  • 300g floury potatoes
  • 125 g plain flour
  • 60g butter, cold and cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the topping

  • 1 medium zucchini
  • 100g mozzarella
  • 50g sliced bacon or prosciutto
  • 2 tablespoons dried oregano
  • olive oil for drizzling


  1. For potato base dough, peel the potatoes and wash them very well and cut them into quarters. Put them in a large pot of cold water, about 2cm of water above the potatoes. Once the water reaches boiling point, lower the heat to low and simmer the potatoes uncovered for about 20 minutes or until the fork can be inserted into a potato.

  2. Drain the potatoes and mash them using potato masher or potato ricer. Transfer the potatoes to the medium bowl. Stir in butter and mix everything until the butter melted completely. Leave to cool for 2 - 3 minutes. 

  3. Sift together flour and baking powder then add gradually to the potatoes. Season with salt and form quickly a soft compact dough. Don't knead too much, just until the flour is incorporated.

  4. Preheat the oven to 200°C (392°F).

  5. Lightly grease baking tray and with a dough form 25cm circler in the middle of the tray. Push up the edges all around slightly to form a ridge before adding the toppings. This base is tricky to lift so this is the best way to handle it.

  6. For the topping, slice zucchini into 1mm thick slices by knife or mandolin slicer. Squeeze mozzarella cheese and cut into smaller pieces on a cutting board. Cut long sliced of bacon into smaller pieces.

  7. Top the dough with pieces of mozzarella, sliced zucchini and pieces of bacon. Sprinkle with dry oregano and drizzle with some olive oil.

  8. Bake pizza for about 15 minutes, then lover the heat to 175°C (347°F) and bake for another 15 minutes. The crust should be golden brown and the top begun to crisp. Serve immediately!

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