trying to make a loaded baked potato pizza

I woke up today and wanted

pizza

, but I also didn't want to order

pizza

because I feel like I've been ordering them at two of the same places for the past few years and I realized I should probably

make

it since that's what I do, but I've been having this weird craving specific since jenna mentioned eating something like a

baked

potato

pizza or anything that's different than usual, like I don't know tomato sauce, pizza with mozzarella cheese, I don't understand. I was wrong, I will eat it until I can't eat it anymore for all my time on this earth.

I'll do it, try me, but I think there's an opportunity here to get a little creative with some new flavors, just more food than. It's not good for you, but have a pizza. I'm going to do something that's a little crazy today. I'm going to

make

a

baked

potato

pizza. Okay, and we're actually going to bake it like a potato. Well, not really. I'm going to bake it right, you bake pizzas so it's going to cook like a regular pizza, although I think I'm going to try to make it in a cast iron skillet because Pinterest here we go baby Pinterest baby here we go come in a picture.

I bought three russet potatoes, bought some cheddar cheese, some bacon pieces, and some green onions. These are all ingredients that you would normally prepare for a baked potato, but instead, they will go on top of our pizza that we are going to prepare. Everybody get together and give the delivery guy, give the mailman a day off, okay, listen boy, it's okay, he's been working really hard, he's been driving all over town with food that smells good, we're holding back from grabbing a un handful of those fries and you know what, even if you had eaten some fries on the way to my house, I know that's gross and goes against a lot of food codes and laws, but I still wouldn't get mad because how could you resist? ?

If you do that all day, I mean, it's like your car is full of beautiful, wonderful aromas and I don't know, give them a day off, let them order postmates today and you'll make your own food, that sounded very disciplinary. I'm not mad at you, but today we're making pizza and the only other pizza I've made here is deep dish pizza, which is a very specific, unique, and kind of difficult pizza to make, so this isn't it. This will be a much toned down version of Azad. There is a restaurant near my house that makes an amazing plant-based ranch sauce, so I bought a bottle for this recipe.

We won't use tomato sauce, it'll just be ranch it's like a white cake without further ado, let's jump into it. I can say it now, okay, trust me, I can say it now, what's the name of the pizza place you used to go to? Okay, so I was informed that Jenna, who grew up in upstate New York, used to go to a place called Rocky Mountain Pizza Kitchen that had copyright issues and then her new place was Great Northern Pizza Kitchen and both pizzerias have sentimental value to Jenna because she has been eating those pizzas more and more. but they also have the exact recipe on their menu, which I don't think they're in business anymore, so let's serve potatoes for the homey Great Northern.

We have our bowl here, we'll use some of this gluten free. paleo baking flour I think it's technically just paleo because it doesn't contain grain flour but a lot of gluten free flours similar to this so I'm going to make a pizza dough with this actually with the recipe on the back so We're going to do a cup and 1/4 actually at 1 second time. We have to preheat the oven to 500 degrees. It's getting hot in here, honey. Try to be as precise as possible. We're also going to add a little bit of X expansion, which is this tapioca. modified tapioca that works well in baking because it makes things springier.

I'm going to make about 1/8 cup of this. I know we're technically baking, but I don't know. Okay, every time I have an idea for a recipe I think I have all the ingredients in them, usually there's one that's like it's not here, you're taking roll, you're like, okay, bacon bits, president, okay. , egg substitute, president, okay, cheese, yes, we are here, regular baking flour. that doesn't ruin the recipes and is just normal and should be in every home, not here a teaspoon of salt. This is a really interesting texture here, but we'll see how it turns out, let's hope the crust is bad because then if it's good, we'll be surprised when you think about that, we're also going to make some quinoa flour, this is me baking, everything that you've been down this path now so it's okay this is no longer paleo because I added quinoa flour and I also feel like I should wash my apron it's very dirty with flour and other things I've cooked please excuse the apron dirty, okay, this seems to be the right consistency, we'll pour it here and now.

We're going to need two tablespoons of water and two tablespoons of olive oil, so we're going to use the olive oil first, there's one and there's two doses, oh, I didn't add the baking soda, a quarter teaspoon eight, the teaspoon that's an eighth teaspoon, he confirmed. I think it has a good consistency, it's more dough-like and smells like pizza dough, but be prepared because it won't be the kind of pretty, elastic dough you see on TV, but much more delicate. and sensitive dough with feelings let's get our Pinterest pan, wow, calm down kid, we've got our food brush, we're just going to brush all this oil on the sides at the bottom, just give it a healthy layer of oil. so when we cook the bad boy nothing will stick, okay, let's let this sit for five minutes and we'll prepare the potatoes, here we have our mandolin slicer and we're going to cut some very thin pieces of these potatoes for our topping.

Here I think it's about the thickness you want, it's a little I feel like this is one of those recipes where you start and say, okay, this is a long recipe. I will have many steps of time to think. about things and then you start and it's like, oh my god, everything is happening or maybe it's just me. I wonder if that's me anyway, that's how I feel now. I'm going to cut this dough in half. I do not know how to do it. I don't know this, I have no experience with pizza, okay, not with the dough or anything like that.

I'm just

trying

to give it a shape that works. This is crazy, man. I'm kind of turning this thing around. I think this crust. It's actually going to be pretty good. I wonder if I need to make it bigger. This seems to work. It's very satisfying when you make pizza and the dough works like dough and you're not mad at it all the time. It's a shame that if this turns out really good, I won't have a recipe because I like an ape passing a bunch of stuff around in a bowl and I didn't measure who needs a pizza rolling pin when you have these hands. maybe you stay there because you look good, I think it's time dude, I like it, I said this recipe happened so fast, dude, it's happening so fast, I can't believe I only have one shot at this.

I'm nervous, what are you doing? I'm doing it with my nerves and my anxiety about this, I want it to be perfect, okay, here we go, let's put our pizza in the cast iron, it looks great, oh god, I didn't cut these scallions, I was supposed to . prepare these I was supposed to prepare an impromptu cutting session chives already I think the first step is fine brush with a touch of olive oil I can do that I can do that I'm good with the brush I'm brushing with olive oil now I'm going to sprinkle the ranch I want to do this right so I'm going to spread it with this ladle that they usually use which is good now we're going to individually place these potatoes that are so thin that I didn't need to cook them, hopefully, then we'll take our bacon pieces and just, oh , we have to take out the seal skins, everything is fine and they are actually great as substitutes for bacon because they have the same flavor, so we will have the primary.

The cheese will be our cheddar because of the baked potato aesthetic we're going for, but it won't be our only cheese. We're also going to add some mio COE mozzarella because this cheese is kind of a legend in the mozzarella department and I think it's kind of perfect for pizza, so I'm going to break off a piece of this mine because and I'm just going to put little Small portions all over the pizza because no one got mad at a pizza that had more than one type. of cheese, except for someone who was lactose intolerant, in which case they would probably have gotten angry and sick.

Hang on a minute. I think I might have done it too soon. Don't the green onions go last? Oh no, you're going to fall apart. Chol the green onions now, why am I like this? Okay, I'll leave some because it's literally impossible to take them all off, but it's all great because soon we'll have pan pizza and well, that's the only reason I need, that means everything's great, stop asking questions about it, well , that is, this is our baked potato pizza before putting it in the oven. I think I'm actually going to drizzle a little more ranch on top, just a little baby.

I'm very excited, this looks great, 500 degrees, 12 to 15 minutes and then we'll have a nice homemade baked potato pizza. I have a good feeling about this one, it has a nice smell right now. I'll tell you that, honey, I'll tell you, you're hot enough, how do you know if the ovens are hot? Jenna. I'm sorry, but I'm sitting here waiting for the oven to heat up and this is what it feels like. It's a really great recipe that I accidentally got right and I'm definitely speaking too soon because it's not cooked yet, but between the crust and the ingredients, the way they came together, I'm super excited about what I just made.

It's a great thing and I think it's going to be delicious and it's a shame I don't have a recipe for this crust it's a little bit of this flour some of it expands X a little bit of this flour a little bit of baking soda and a little bit of egg substitute good luck write it on the refrigerator, the pizza is out of the oven and looks incredibly good so there's a 50 to 50 chance we'll have to redo that, I glazed the potatoes before cooking them before putting them on the pizza side , mainly because I don't read. instructions and secondly because I don't read instructions, so when I skipped that part of the recipe, I was potentially skipping a very important part.

I started looking up, like it's possible to cook a raw slice, even a thin one, but a raw potato on a pizza and the general consensus is not to do that, so I'm boiling a potato right now. I've made a little more dough here, so I might as well quickly whip up another one, but let's try this one first, okay? We will make sure that the potatoes are not cooked the way we want. Any video editing magic. You'll see a two-second version. This is the za and I think we should just put it on a little cutting board.

We're telling you this could really work, buddy. Actually, I don't know if this is bad, this could be good. I'm going to take a bite of this incredibly spicy slice of pizza. There we go, it's our baked potato pizza, this really looks like. delicious it looks almost like a cartoon like with the cheese the color of the cheese the green I don't know everything about it it just looks really good I'm going to take a bite we'll see how it turned out maybe the potatoes worked maybe yes They're still a little raw, I don't know I know, so this is what tastes so good, but the potatoes are not perfectly soft, they don't have the consistency that you would want inside a baked potato, it's a little bit firmer than that. the good news about this, oh my goodness the good news about this is that I made some dough because I panicked while the other pizza was cooking because I saw this was going well, here we go, round two is ready, the pizza It's finished, are you ready, Jonah?

I think it's time to do this. What do you think is a little weird? But, welcome to my kitchen, this is what we do here. I think the potatoes are better in this one, honestly, if you ask me, I did. I don't need to do a second one like this. This first one was good enough. I just wanted to make one with well-cooked potatoes. Do you want to try it? Remember my pajamas are this weekend. Stop judging me. It will be quite hot. It smells like what. I remember good friend, that's so good that you like it.

I just tried to cross it. You did a very good job on this crossing. Hey? I tried. I mean, it's a lot like if they were together, that's how it would taste. When will you have it up? school I've made too many pizzas today it's not that good it's like it's a pizza but the combination you get flavors with the cheddar cheese and the bacon and the potatoes is like who really has that

loaded

baked potato film what kind of cheese you put in here mainly deya cheddar and then yoko is mozzarella, why does the range when you bake it taste like that?

It almost tastes like a cross between sour cream and blue cheese, but it's not, it's really good, yeah, I don't know. This was ugly, but we do it, he told me he was so good, perfect, so naughty and so good. I don't know which one looks better. What do you think looks best? Yes, it's so good, friend, until the day I can. Magically regain the ability to eat gluten. I think most of my crusts are that sad, but honestly, the pizza tastes so good that I don't even care. That's so good baked potato pizza that we've made worse pizza crusts than this one (yeah, a lot). worse, yeah this is really good, I'm not mad, I guess there's a lesson today yeahyou have two favorite foods, combine them and then that's your new favorite food you're welcome I'm a food scientist thanks for coming to the lab I don't know this was a lot of work but honestly it was worth it it was worth every minute like I've never made a pizza that was like a baked potato.

I have never made a pizza with these ingredients and I have made a decent amount of pizzas in my life. This is the first time for me and I will tell you right now that it is not the last because I want to. to do this all the time thanks for watching you are proud of me why are they all for you have everything you want you are fired I came here to make a video and eat pizza and I ran out of SD card space see you later