Potato Pizza with Dill Cream Cheese

September 10, 2014

I had a conversation with my coworker on Monday about how he used to work at a pizza place.  His entire day consisted of making pizza, talking about pizza, and eating pizza until he decided to take a job as our co-op (and later to graduate and get a fulltime job in my building).  He basically had the perfect life and he threw it all away for science.  As admirable as it is to science all day, sometimes you need to dedicate your time to what really matters, and that’s pizza.

Potato Pizza with Dill Cream Cheese

In part, I’m happy that summer is pretty much over. Because, like science, summer keeps me away from my true love. When the weather is warm, it’s hard to turn on the oven. When there’s so many fresh veggies, it’s hard to justify eating delicious crust.  When you need to be seen out in shorts or a swim suit, it’s hard to put carbs on your pizza.  Even though it’s not getting any cooler yet, it’s getting darker which means no one can see me in my shorts, so let’s throw potatoes on our pizza, shall we?

Potato Pizza with Dill Cream Cheese

Let me warn you: this pizza is FILLING. Josh has a mandatory policy of eating 4 slices of pizza (maybe more if no one is looking), and he could barely put away 2 of this. Not for lack of trying, trust me.  I also think that smaller slices would make for a tasty appetizer and really blow your guests away.

Potato Pizza with Dill Cream Cheese

5.0 from 1 reviews

Potato Pizza with Dill Cream Cheese
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • Whole wheat pizza dough (1/2 recipe or 1 pizza’s worth prepared but not baked)
  • 3 russet potatoes, scrubbed and sliced ¼ inch thick
  • salt and pepper
  • 8 oz cream cheese (I used low fat)
  • 2 tbsp. chopped fresh dill
  • 2 clove garlic, very finely chopped
  • 2 tbsp. very finely chopped red onion
  • 1 c shredded cheese (I used a mix of unsmoked gouda, mozzarella, and parmesan cheese. I recommend freshly grating it)
  • 1 generous handful spinach

  1. Preheat the oven to 400 degrees. Arrange the potato in a single layer on a baking sheet spritzed with nonstick spray. Spritz the potato with nonstick spray and sprinkle with salt and pepper. Bake for 10 minutes, until soft.
  2. Meanwhile, mix the cream cheese with the garlic, onion, and fresh dill and set aside.
  3. Using a separate baking sheet (or wait until the first one is cooled) stretch the pizza out to a medium/large size. If desired, roll the edges over slightly to create the crust.
  4. Spread the cream cheese over the dough in a medium-thick layer. You may have some left over. Tear the handful of spinach and arrange over the cream cheese. Top with a single layer of potato and then the cheese.
  5. Bake for 10 – 14 minutes, until the cheese is hot and bubbly. Switch to broil for an additional minute if you want the cheese more toasty (always more toasty!)
  6. Cut into 8 slices and enjoy!

Nutritional estimate is using linked crust recipe (1/2 of recipe), low fat cream cheese, and the generic cheese option in my calorie estimator (~100 cal/serving).
Cut into more slices (12 – 14) for serving as an appetizer.

Nutrition Information
Serving size: 2 slices Calories: 390 Fat: 11 Carbohydrates: 52 Fiber: 8 Protein: 24


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    Isadora @ she likes food Sep 11, 2014

    Kelly, you are hilarious! I so agree though, why would anyone want to leave a job where they get to be around pizza everday?! Crazy! This pizza looks so amazing! I’m obsessed with roasted potatoes and I bet that dill cream cheese is soooo good!

    Annie @ Natural Sweet Recipes Sep 11, 2014

    Ah, Kelly. I have so many recipes of yours that I am aching to try. This is just adding to the list!!! Creamy potatoes and dill sound amazing on a pizza!! I have some cooking to do. 🙂

    Joanne Sep 11, 2014

    I would definitely choose pizza over science! Hands down.

    I’ve made potato pizza before and it really is filling! That carb on carb action…so good.

    cheri Sep 10, 2014

    Hi Kelly, this pizza looks fabulous, love it!

    marcie Sep 10, 2014

    I had a potato pizza and loved it! That dill cream cheese sounds delicious, and I love that it’s on a whole wheat pizza crust!

    Julia Sep 10, 2014

    Pssssh leave the science to Bill Nye, we’ve gots some pizza baking to do! Seriously, I may have dribbled drool a bit when I saw the first picture with that stretchy cheese. I wanna stuff myself with this and then watch people do science on the TV. #priorities

    Christine @ 24 Carrot Kitchen Sep 10, 2014

    Doesn’t this look tasty! I know what you mean about summer ending, loved your story. Yesterday, I had to wear a fleece jacket for a walk in early evening – boo hoo! Even though I love fall in New England, I am missing summer. On to fall recipes and this pizza looks awesome!!