Description
Grandma Pizza features a rustic-style square crust made with mashed potato, topped with a flavorful tomato sauce, mozzarella, and Parmigiano-Reggiano cheese for a truly comforting and satisfying meal.
Ingredients
Dough:
1 medium russet potato, peeled
3 cups bread flour
3 ½ teaspoons dark brown sugar
2 teaspoons kosher salt
1 (.25 ounce) package rapid-rise yeast
½ cup extra-virgin olive oil, divided
1 ⅓ cups water
1 serving olive oil cooking spray
Sauce:
¼ cup extra-virgin olive oil
6 medium garlic cloves, crushed
1 (28 oz) can whole peeled San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons onion powder
2 teaspoons dried oregano
½ teaspoon red pepper flakes
1 tablespoon white sugar
4 sprigs fresh basil
1 pinch kosher salt and cracked black pepper to taste
Toppings:
10 oz grated Parmigiano-Reggiano cheese, divided
2 cups shredded mozzarella cheese
Instructions
- Prepare the dough:
Place the potato in a large pot, cover with cold water, and bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain, mash the potato, and let it cool for 15–20 minutes.
In a bowl of an electric stand mixer, combine flour, brown sugar, salt, yeast, and 2 tablespoons olive oil. Add the water and mix on low speed until it comes together, then add the mashed potato. Increase speed to medium and mix until the dough is stretchy.
Coat a lipped baking sheet with the remaining olive oil. Place the dough on the baking sheet and spread it out to the edges. Cover the dough with plastic wrap (coated with cooking spray) and let it rest at room temperature for 2 hours. - Make the sauce:
Preheat the oven to 450°F (230°C).
Heat ¼ cup olive oil in an 8-inch skillet over medium heat. Add garlic and cook for 2–3 minutes. Reduce heat to low and cook, flipping the garlic until lightly browned.
Add the tomatoes, tomato paste, onion powder, oregano, and red pepper flakes. Stir and cook for 2 minutes. Add sugar and cook for another 2 minutes.
Stir in the basil, then season with salt and pepper. Mash the sauce with a fork or blend using an immersion blender to achieve a chunky texture. - Assemble the pizza:
Once the dough has rested, remove the plastic wrap and adjust the dough to fill the pan.
Spread 1 cup of the sauce over the dough, leaving a 1-inch border. Sprinkle half of the Parmigiano-Reggiano cheese over the sauce.
Bake in the preheated oven for 5 minutes. - Top and bake:
Remove the pizza from the oven, then sprinkle the mozzarella cheese evenly over the entire pizza.
Add more tomato sauce in random dollops over the cheese and sprinkle the remaining Parmigiano-Reggiano cheese on top.
Return to the oven and bake for 10–12 minutes, or until the crust is golden brown and the cheese is melted and lightly browned in spots. - Cool and serve:
Let the pizza cool for about 5 minutes before cutting into squares and serving.
Notes
Add meat toppings such as sausage or pepperoni for a heartier pizza.
Use vegetables like bell peppers, mushrooms, or olives for a vegetarian version.
Substitute mozzarella with other melting cheeses like provolone or fontina.
For extra garlic flavor, roast the garlic before adding it to the sauce.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
