Crispy mashed potato pizza rescues 400 g of leftover mash: stir in grated Parmesan, spoon it into a tortilla-lined baking dish, cover with a 60-second blender sauce of canned tomatoes, sriracha, oregano, salt and sugar, top with pepperoni and mozzarella and bake at 180 °C for 10 minutes. A tall, crispy-edged tortilla pie with a warm, creamy potato heart. Serves 4.
Instructions
- 1
Stir the grated Parmesan into the mashed potatoes; season if your mash is plain.
- 2
Press the tortilla into a round baking dish so it bends up the sides like a shell.
- 3
Spoon in the potato mix and flatten the surface.
- 4
Blend the whole can of tomatoes with salt, sugar, oregano and sriracha until smooth.
- 5
Pour just enough sauce over the potatoes to cover the surface.
- 6
Top with pepperoni slices and a blanket of shredded mozzarella.
- 7
Bake at 180 °C / 350 °F until the cheese melts and bubbles — everything is already cooked.
10:00
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Frequently Asked Questions
Can I use cold leftover mashed potatoes straight from the fridge?
Yes, but add ~5 minutes so the center heats through — the 10-minute bake only melts the cheese. Loosen very stiff mash with a splash of milk before stirring in the Parmesan so it spreads without tearing the tortilla.
What do I do with the leftover blender sauce?
The can makes about twice what one pizza needs. It keeps 4–5 days refrigerated and is a ready pizza or pasta sauce; the sugar and oregano balance the sriracha, so taste before adding more heat next time.
How do I get the tortilla edges crispy, not soggy?
Two things: don’t over-sauce (cover the surface, no pooling), and bake uncovered so the exposed tortilla rim above the filling toasts. In an air fryer, 180 °C for 8 minutes crisps the edge even faster.