# Crispy Mashed Potato Pizza

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.

- **Prep:** 15 min · **Cook:** 10 min · **Total:** 25 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** American
- **Category:** Main Courses
- **Video:** [5 Easy Dinner Ideas I'll Never Get Tired Of](https://www.youtube.com/watch?v=TV7pLMDupS4&t=397s) (recipe starts at 6:37)
- **Recipe page:** https://webspoon.world/recipes/crispy-mashed-potato-pizza/

## Ingredients

### Base

- 400 g boiled potatoes, mashed (leftover mash works perfectly)
- 30 g Parmesan cheese (a generous handful, grated)
- 1 pc tortilla

### Blender pizza sauce

- 1 can peeled tomatoes in tomato juice (~400 g)
- 2 tbsp sriracha sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp oregano

### Topping

- pepperoni (slices, to cover)
- mozzarella (shredded, to cover)

## 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. _(timer: 10 min)_

## Nutrition (per serving, estimated)

- Calories: 320
- Protein: 14g
- Fat: 16g
- Carbs: 30g
- Fiber: 3g
- Sugar: 5g
- Sodium: 890mg

## FAQ

### 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.

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Source: [Crispy Mashed Potato Pizza — Webspoon World](https://webspoon.world/recipes/crispy-mashed-potato-pizza/)