Who thought of putting scalloped potatoes on pizza? Oh yes, we did! This recipe was inspired by us Jalapeño Scalloped Potatoes Which was a delicious hit. The idea of topping a pizza with scalloped potatoes may sound a bit simple, but the flavors that explode in your mouth from this pizza are deliciously surprising. Quick and easy to make, a perfect “gourmet” pizza for your budget! Soaking potato wedges in this creamy mixture creates a tender texture and delicious flavor without breaking the bank to stock your spice rack. Add cheese and jalapeños? The winner is the winner.
For more jalapeño love, try ours jalapeño cheese bread or cheddar-stuffed jalapeño meatloaf.
Why our recipe?
- Unique 30-minute pizzas that are super easy to make and full of flavor.
- A spicy scalloped potato relish in pizza form.
We love the flavor of jalapeños, but sometimes we just want the flavor without the heat. Our Jalapeño Scalloped Potato Pizza is mildly hot, with potatoes and cheese helping to cut through the spiciness of the peppers. If you're a jalapeño lover, add more chili, or if you have little ones who won't appreciate the hot flavor, just add half of the pizza to them.
Material notes
- Crust: Use your favorite crust or use ours Refrigerate pizza dough, Easy Pizza Doughor Italian style pizza dough.
- Potatoes: Russet potatoes are large, brown. Peel them, rinse with water, then slice as thinly as you can without compromising your fingers.
- Heavy Cream: You need the thickness of the cream for the sauce.
- Garlic: 1 teaspoon of minced garlic is roughly equivalent to a clove of garlic. Fresh mince will taste best.
- Chilli Powder: A spice blend that helps control the spiciness of a dish, but adds a subtle smoky flavor.
- Cheese: We use a combination of mozzarella and parmesan cheese on this pizza. If you've only used mozzarella on pizza, adding Parmesan will add another flavor profile that will be a pleasant surprise.
- Jalapeño: A 2-3 inch long pepper with a mild-medium heat profile. If you want the jalapeño flavor at a lower heat, remove the white membrane and seeds from the inside of your jalapeño slices.
Be careful with those jalapeños!
Jalapeños are small but mighty when it comes to heat, and if you're familiar, working with jalapeños can have disastrous consequences. Trust us, we know from experience. Chopping jalapeños for dinner and then going to get acquainted a few hours later = fireballs. Something we wouldn't recommend.
The oils from jalapeños stick to your hands for quite some time, even after numerous washes! To stop them, you need to use a soap formulated to fight oil and grease, like Dawn dish soap. Even if you don't wear contacts, any interaction with your eyes can be a painful experience! Or if you scratch your arm and that jalapeño juice gets on your fingertips, you might burn your arm a little. After handling jalapeños, please wash your hands thoroughly with dish soap!
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container up to 3 days.
Reheat Place a slice in a skillet over medium-low (no oil) on the stove, cover with a lid or aluminum foil, and wait until the cheese is just melted.
Reheat in air fryer Place a slice in the air fryer basket. Set the temperature to 350 degrees and air fry for 2 minutes.
