We used to get a mashed potato pizza appetizer at Pizzaria Uno years ago. But the Uno’s near us closed down a long time ago. Recently, I’ve really been craving it and last night, I had the perfect opportunity to do it. This was really good. I’m definitely making it again.

A couple nights ago, I had tried this AMAZING Creamy Chicken Enchiladas recipe from Num’s the Word. I made a couple changes (used 2 oz of diced Jalapeños rather than 4 oz of green chilis), I also used canned chicken – mainly because I love how easy it is to use canned chicken rather than pull chicken or cut it up finely.

My problem was, I knew that the enchilada recipe would make WAY too much food for 2 of us. (Our eight-year-old was willing to try a bite, but preferred his dinosaur chicken nuggets instead). And since I couldn’t figure out what I’d use 1/2 a can of cream of chicken soup for before it went bad, I just made the entire batch of sauce and decided to reserve it thinking I’d make more enchiladas for lunch the next day. And then while eating dinner, it hit me. This tasted a lot like the sauce you’d get on a mashed potato pizza. So that’s what I decided to do for dinner the next night.

For Sauce:

Reserved about 1/3 to 1/2 part of sauce from the Creamy Chicken Enchiladas or:

• 1/2 can cream of chicken soup
• 1 cup sour cream
• 1 oz diced Jalapeños (optional)

Pizza and Toppings:

Note: if you have leftover mashed potatoes or bacon, this would be SO easy to do.

• Mashed potatoes –  2 large potatoes, 1 tbsp butter, a generous splash of milk.
• 1 and 1/2 strips of crumbled bacon
• 2 cups Mexican cheese – I use Tillamook 4 cheese Mexican blend
• Thicker pizza crust of your choice – I used a Mama Mary’s

 

Preheat oven based on directions for your pizza crust. Mine was 425 degrees. Pre-bake your crust for a few minutes until barely light brown. Don’t go too much or it will be too crispy when you bake again. This is just to help it not soak in the sauce too much.

Remove from oven, spread on the sauce. Layer on mashed potatoes, cheese, crumble bacon on top. Put back in the oven for 6-10 minutes. Make sure cheese is melted and toppings are warmed up. (Note: my sauce had been refrigerated, I think it would have been better if I’d reheated it on the stove prior to spreading on pizza. Not reheating first made mine take a couple minutes longer.)

I also made a bacon and mozzarella pizza using a Caulipower Pizza Crust to go with this.