red potato and green bean white pizza image

If you don’t believe potatoes and pizza go together, try the red potato and green bean white pizza.  This one adds green beans and mushrooms and tastes and textures that complement each other well.

The key to making a good potato pizza is to use new, red potatoes—the waxy kind.  Putting starchy potatoes on a pizza crust is too much starch.

This is a favorite pizza of Ben Frantzen, our sales manager.

You can buy a ready-made crust at the store, use a pizza crust mix, or make your own.  The recipe below makes a very nice crust.

Instead of a tomato base of marina sauce, we used the French onion dip that we sell and liked it very much.  You can use a dip from the store or make a dip with a mix or onion soup packet.

Red Potato and Green Bean White Pizza


  • 1 thin pizza crust, baked
  • 2 medium or 4 small new red potatoes, sliced 1/8 inch
  • 3/4 cup snipped fresh green beans
  • 1 cup fresh mushrooms, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 large clove of garlic, minced
  • 3 tablespoon olive oil
  • Salt and pepper to taste
  • 4 tablespoons French onion dip
  • 1 teaspoon Italian seasoning


Preheat the oven to 450 degrees.

  1. In a medium skillet, sauté potatoes, green beans, mushrooms, red pepper and garlic in 1 tablespoon of the olive oil. Toss vegetables in hot oil until they are almost tender. (The beans take the longest to cook so place them in the pan several minutes before the other vegetables.)  Salt and pepper the vegetables.
  2. Spread the French onion dip evenly on the prebaked crust.  Arrange the sautéed vegetables, layering them evenly on the crust.  Drizzle the vegetables with the remaining olive oil.  Sprinkle with the Italian seasoning.  Spread the cheese over the top of the pizza.
  3. Bake just until the cheese melts and is bubbly, about five minutes.

The recipe here makes a very nice, pliable dough.  The rye flour dilutes the gluten and reduces spring back.

Thin Pizza Crust


  • 1 1/2 cups all-purpose flour
  • 1/3 cup dark or white rye flour
  • 2/3 cup warm water (105 to 110 degrees)
  • 1 packet instant dry yeast (7 grams)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt


Preheat the oven to 450 degrees.

  1. Place the wheat and rye flour in the bowl of your stand-type mixer.  Add the yeast.  Add the water and one tablespoon of the olive oil.  Mix with the dough hook for about 30 seconds to distribute and hydrate the yeast.
  2. Sprinkle the salt into the bowl and continue kneading with the dough hook for about four minutes or until the gluten is developed.   Turn the dough out into a large, greased bowl.  Turn the dough once to oil both sides.
  3. Cover the bowl with plastic wrap and let it rise for about 1 hour or until the dough has doubled in size.
  4. To form the pizza crust, place the dough in the center of an oiled 15-inch pizza pan.   With your fist or fingers work the dough toward the outer edges of the pan, distributing it evenly.  Let the dough relax for five minutes and then finish forming the crust.  A pizza roller greatly simplifies the rolling of the dough.
  5. Brush the crust with the remaining 2 tablespoons of olive oil and bake for ten to fifteen minutes or until it barely begins to brown.  Add any toppings and return to the pizza to the oven for another five minutes or until the cheese melts.

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