Loaded Mashed Potato + Bacon Pizza w/ Vegan Mashed Potatoes + Rice Paper Bacon
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 40 minutes
Servings: 8
The Challenge: Mashed Potato + Bacon Pizza
Pizza is delicious. Mashed potatoes, yep, awesome. Bacon - well its killing people and they're eating it hand over fist. If we blend the three together, do we have the ultimate version of mashed potatoes + bacon + pizza? I think so.
I had never had a mashed potato based pizza mostly due to nearly every mashed potato being terrible that is not vegan growing up. Veggie bacon, even in frozen form, was typically not vegan (until just recently).
The combination of a garlicky, creamy, buttery mashed potato with salty bacon-y topping all on a warm toasted pizza crust...yeah I know...heaven.
The great thing about this dish is we are able to combine together some previous recipes to make this dish. We then top it off with some fresh poblano pepper, Daiya cheddar shreds, green onion, and arugula for that LOADED potato everyone loves!
So, let's get into it.
Loaded Mashed Potatoes
- 6 medium new potatoes
- 3 tbl vegan butter (I like Earth Balance Organic)
- 2 green onions, diced small
- 1 tsp garlic salt
- 1 tbl nutritional yeast
- salt + pepper, to taste
- 1/4 cup Daiya Cheddar, shredded (or other cheddar vegan cheese)
Rice Paper Bacon (makes enough for 4 pizzas or some BLTs)
- 10 pieces of rice paper (spring roll sheets)
- 2 tbl olive oil
- 2 tbl nutritional yeast
- 2 tbl liquid aminos
- 1/2 tbl garlic salr
- 1 tsp onion powder
- 1 tsp chipotle chili powder
- 1/3 tsp liquid smoke
- 1/2 tbl maple syrup
- 1 tsp smoked paprika
- pinch or two of black pepper
The Rest
- 1/2 poblano pepper, diced
- 1/4 cup Daiya Cheddar, shredded (or other cheddar vegan cheese)
- 1 green onion, diced
- arugula, handful, optional
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Slowcooker . Small Frying Pan . Hand Stick Blender . Serving Bowls
Before You Cook:
- Wash and cut all fresh ingredients
1. 2. Place new potatoes in large pot, cover with water, and bring to boil. Boil for 20-25 minutes until tender. A knife should go through the potato with no tension. Once done, mash with a potato smasher or large knife.
2. To start bacon, using a sharp knife, cut 4 strips about 1.5-2 inches out of each piece of rice paper. You need to have roughly 40 strips for 4 sandwiches.
3. To form, the bacon pieces, take two strips of rice paper and stack them on top of each other, dunk the ends into the water, then the middle, and smash them together. Run your fingers down the paper to remove excess water.
4. Place rice paper on medium pan until its filled up. Do two baking sessions or use two pans if it doesn't all fit.
5. Using a pastry brush, slap on the marinade onto each strip. Coat well. Flip over the strips and add the marinade to the other side. Place the pans of bacon into the oven and bake at 400F for 8-9 minutes. At 6-7 minutes check it to make sure it is not burned. I keep a close eye as it can burn quickly.
6. While the bacon cooks, add all the additional ingredients to the mashed new potatoes and using a large spoon or masher mix well.
7. Spread mashed potatoes on a pizza dough/crust.
8. Place the rest of the remaining ingredients (including 1/4 recipe of the bacon, chopped into bite size chunks), on top of the pizza. Place into the oven at 400F for 8-10 minutes.
9. Serve it up and enjoy!
