I turn simple baby potatoes into a fun and irresistible dish with these Crispy Pizza Smashed Potatoes. They come out golden and crunchy on the outside, soft and fluffy on the inside, and I top them with melty mozzarella, pizza sauce, and classic toppings for a recipe that feels like pizza night in every bite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 ½ pounds baby Yukon gold or red potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
½ cup pizza sauce or marinara sauce
1 cup shredded mozzarella cheese
¼ cup mini pepperoni slices
2 tablespoons sliced black olives
2 tablespoons diced green bell pepper
1 tablespoon grated Parmesan cheese
Fresh basil or parsley, chopped (for garnish)
Crushed red pepper flakes (optional)
Directions
I start by preheating my oven to 425°F (220°C) and lining a large baking sheet with parchment paper.
I bring a large pot of salted water to a boil and cook the potatoes for 15–20 minutes, until they are fork-tender. After draining them, I let them cool slightly and arrange them on the prepared baking sheet.
Using the bottom of a glass or measuring cup, I gently press down on each potato to flatten it. I brush the tops with olive oil and season them with garlic powder, Italian seasoning, salt, and black pepper.
I bake the potatoes for 25–30 minutes, until the edges turn golden brown and crispy. Once crispy, I remove them from the oven and spoon a small amount of pizza sauce over each one.
I sprinkle mozzarella cheese evenly on top, then add mini pepperoni, sliced olives, and diced green bell pepper. I return the baking sheet to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly.
To finish, I sprinkle grated Parmesan cheese over the top, add fresh basil or parsley, and, if I want a little heat, I add crushed red pepper flakes. I serve them warm for the best texture and flavor.
Servings and Timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Each serving contains approximately 320 kcal.
Variations
I sometimes make a vegetarian version by skipping the pepperoni and adding extra vegetables like mushrooms or cherry tomatoes.
For a meat lovers version, I add cooked sausage or crispy bacon bits along with the pepperoni.
When I want a different flavor twist, I swap mozzarella for a blend of provolone and cheddar. I also enjoy experimenting with different sauces like pesto or Alfredo instead of traditional pizza sauce.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I prefer using the oven or an air fryer at 375°F until the potatoes are heated through and crispy again. I avoid microwaving if possible because it softens the crispy edges, though it still works for a quick option.
FAQs
Can I make these ahead of time?
I like to boil and smash the potatoes ahead of time, then refrigerate them. When I am ready to serve, I bake them until crispy and add the toppings just before the final bake.
Can I use larger potatoes?
I can use larger Yukon gold or red potatoes; I just cut them into halves or quarters before boiling to keep the size manageable for smashing.
How do I make them extra crispy?
I make sure the potatoes are well spaced on the baking sheet and not overcrowded. I also brush them generously with olive oil to help the edges crisp up nicely.
Can I freeze Crispy Pizza Smashed Potatoes?
I do not recommend freezing them after adding the toppings, as the texture changes. However, I can freeze the plain smashed and baked potatoes and add fresh toppings later.
What other cheeses can I use?
I enjoy using provolone, fontina, or a pizza blend cheese. I sometimes add a little extra Parmesan for more flavor.
Conclusion
I find these Crispy Pizza Smashed Potatoes to be one of the most satisfying and crowd-pleasing recipes I make. They are crispy, cheesy, and packed with classic pizza flavors, yet simple enough for a weeknight meal. Whether I serve them as a snack, appetizer, or fun dinner option, they always disappear quickly from the table.
📖 Recipe:
Crispy Pizza Smashed Potatoes
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crispy Pizza Smashed Potatoes are golden, crunchy baby potatoes topped with pizza sauce, melty mozzarella, and classic pizza toppings for a fun and flavorful twist on pizza night.
Ingredients
1 ½ pounds baby Yukon gold or red potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
½ cup pizza sauce or marinara sauce
1 cup shredded mozzarella cheese
¼ cup mini pepperoni slices
2 tablespoons sliced black olives
2 tablespoons diced green bell pepper
1 tablespoon grated Parmesan cheese
Fresh basil or parsley, chopped (for garnish)
Crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Bring a large pot of salted water to a boil and cook the potatoes for 15–20 minutes until fork-tender. Drain and let cool slightly.
- Arrange the potatoes on the prepared baking sheet and gently press each one flat using the bottom of a glass or measuring cup.
- Brush the tops with olive oil and season with garlic powder, Italian seasoning, salt, and black pepper.
- Bake for 25–30 minutes until golden brown and crispy around the edges.
- Remove from the oven and spoon a small amount of pizza sauce over each potato.
- Top with mozzarella cheese, mini pepperoni, sliced olives, and diced green bell pepper.
- Return to the oven and bake for 8–10 minutes until the cheese is melted and bubbly.
- Sprinkle with grated Parmesan, garnish with fresh basil or parsley, and add crushed red pepper flakes if desired. Serve warm.
Notes
For a vegetarian version, omit pepperoni and add mushrooms or cherry tomatoes.
For a meat lovers option, add cooked sausage or crispy bacon bits.
Swap mozzarella with provolone, cheddar, or a pizza blend for different flavor variations.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 375°F for best crispiness.
Plain smashed potatoes can be frozen before adding toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
