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Sourdough Potato Skin Pizza
Sourdough Loaded Potato Pizza
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
For the crust
  • 2⅓ cups plus 2 tbsp bread flour
  • ¼ cup wheat flour
  • ¾ cup water plus ⅓ cup water
  • 2 tsp salt
  • ½ cup liquid sourdough starter
  • olive oil for drizzling
For the pizza
  • ¼ lb baby red potatoes
  • 6 slices bacon
  • 1 tsp olive oil plus some for drizzling
  • 1 tbsp fresh rosemary leaves, minced
  • kosher salt
  • ¾ cup grated white cheddar cheese
  • ¼ cup grated parmesan cheese
  • 2 green onions, sliced crosswise
For the crust
  1. In a large mixing bowl in a stand mixer, add the sourdough starter and ¾ cup water at room temperature. Mix together with your hand. Add the flours and salt and mix together with the stand mixer. Add the dough hook to start kneading. Once the dough is a thick mass and you've kneaded for about 3 minutes, add the additional ⅓ cup water. It will be a sticky dough. Knead one additional minute. Remove the bowl from the mixer and let it sit for 2 hours covered with saran wrap, stretching and folding every thirty minutes with your hand. Once it's sat out for two hours add to a well oiled bowl, cover with saran wrap and refrigerate overnight or about 12 hours. Remove the dough from the refrigerator. Divide into two parts, roll them into two balls, gently and put in an oiled baking dish, covering again with saran wrap. Let them sit until they've almost doubled, about 4 hours. Then you can spread them out flat on an oiled baking sheet with your fingertips to use. Each will make about a 12 inch thin crust pizza or should cover a standard baking sheet once you spread it out.
For the toppings
  1. Preheat the oven to 450.
  2. Bring a small saucepan filled halfway with water to a boil. Thinly slice your potatoes into 1 mm thick slices. (Very thin!) Pour the sliced potatoes into the boiling water and boil about 3-4 minutes or until fork tender. Drain and add to a small bowl. Toss with a little olive oil, a pinch of salt, and the chopped rosemary let cool while you make your other toppings.
  3. In a large nonstick pan, add the bacon slices, cooking each side until browned and crisp. Remove to a paper towel lined plate. Once cooled, break the bacon up into small crumbles with your hands. Set aside.
  4. Top your pizza crust with a drizzle of olive oil. Then add the grated cheddar. Sprinkle on the bacon and then layer the potatoes, not overlapping. Sprinkle the parmesan on top and bake for 15-18 minutes or until browned and bubbly. Top with the fresh green onions, slice and serve.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2018/07/26/sourdough-potato-skin-pizza/