Sauceless Potato Jalapeño Pizza with Garlic Sauce
Not a fan of saucy pizza? This Sauceless Potato Jalapeño Pizza with garlic olive oil is the perfect, tomato-free pizza. Thinly sliced potato layered over garlic olive oil is sure to win anyone over with this special tomato-free treat.
Servings: 4
Calories: 1143kcal
Ingredients
- 2 lbs. Pizza dough
- 2 yukon gold potatoes sliced with a mandolin
- 2 jalapeños sliced with a mandolin
- 16 oz. mozzarella dried with paper towels
- 4 cloves garlic peeled
- ½ cup olive oil
Instructions
- Preheat your oven to 500 degrees, preferably with a baking steel.
- If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
- If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
Notes
If you can plan 3 days in advance, make this 72-hour pizza dough. It's easy, just takes time to sit and develop flavors. Makes 4 individual pizzas. Let your dough come to room temperature before using it for best results. I take mine out of the refrigerator one hour before using it.
If making focaccia pizza, similar to Roman-style pizza, you can use this Bon Appetit recipe for No-Knead Focaccia (link opens in new tab). Bake the focaccia for 20 minutes, then add the sauce and toppings, bake an additional 8-10 minutes, and finally, broil on high for 2 minutes to get the cheese bubbly.
Use a baking steel to prevent a soggy pizza bottom. Preheat your oven with the baking steel inside. Here is a link to purchase one (affiliate link opens in new tab).
You can bake the pizza on the baking steel directly, or placing a baking sheet on the steel. If you are new to making pizza and not very adventurous, I recommend using a baking sheet your first few times.
If you are baking directly on the baking steel, use a pizza peel to transfer the pizza in and out of the oven. Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab). It has a thin lip, making it much easier to use.
My favorite, ceramic mandoline for slicing the potato & jalapeño perfectly thin. The trick to the perfect pizza toppings is to use a mandolin to slice everything just the right thickness…and it saves so much chop time.
Nutrition
Calories: 1143kcal | Carbohydrates: 112g | Protein: 43g | Fat: 59g | Saturated Fat: 20g | Cholesterol: 90mg | Sodium: 2352mg | Potassium: 116mg | Fiber: 4g | Sugar: 16g | Vitamin A: 842IU | Vitamin C: 9mg | Calcium: 578mg | Iron: 7mg
