Pie Plate Potato Pizza

Skip the dough entirely. This pizza swaps a traditional crust for thinly sliced potatoes layered in a pie plate and baked until golden and crispy around the edges.

The potato slices need to overlap slightly so they hold together like a real crust. Cut them about ¼ inch thick and keep it consistent. Thinner pieces will crisp up faster, so check after 10 minutes and pull any that are browning too quickly.

Once the crust firms up, it gets loaded with a seasoned tomato-mushroom mixture, briny green olives, and a layer of melted mozzarella. The basil and thyme in the topping keep things savory without overpowering the potato base.

Kitchen Tips

• Use a mandoline for even potato slices. Uneven thickness means some pieces burn while others stay underdone.
• Pat the potato slices dry before layering. Excess moisture makes the crust soggy instead of crisp.
• Let the pizza rest for 5 minutes after baking so the cheese sets and slices hold together.

Variations

• Mediterranean style: Add artichoke hearts and sun-dried tomatoes, swap the mozzarella for crumbled feta.
• Breakfast pizza: Top the baked potato crust with scrambled eggs, cheddar, and crumbled bacon.
• Spicy version: Stir red pepper flakes into the tomato mixture and use pepper jack cheese.