jalapeno scalloped potato pizza

Who thought of putting scalloped potatoes on pizza? Oh yeah, we did! This recipe was inspired by our Jalapeño Scalloped Potatoes which were a delicious hit. The idea of topping a pizza with scalloped potatoes might sound a little plain, but the flavors that explode in your mouth from this pizza are a pleasant surprise of yumminess. Quick and easy to make, a perfect “gourmet” pizza for your budget! Soaking the potato slices in this creamy mixture creates a tender texture and savory flavor without breaking the bank to stock up your spice rack. Add in cheese and jalapeños? Winner winner.

For more jalapeño love, try our jalapeño cheese bread or cheddar-stuffed jalapeño meatloaf.

We love the flavor of jalapeños, but sometimes we want just the flavor without the heat. Our Jalapeño Scalloped Potato Pizza is a mild heat, with the potatoes and cheese helping to mute the spiciness of the peppers. Add more peppers if you are a jalapeño lover, or only top half of the pizza with them if you have little ones who won’t appreciate the deliciousness of the heat.

Ingredient Notes

• Crust: Use your favorite crust or use our refrigerator pizza dough, easy pizza dough, or Italian-style pizza dough.
• Potatoes: Russet potatoes are the large, brown ones. Peel them, rinse them with water, then slice them into slices as thin as you can get them without compromising your fingers.
• Heavy Cream: You need the thickness of the cream for the sauce.
• Garlic: 1 teaspoon of minced garlic roughly equals one clove of garlic. Freshly minced will have the best flavor.
• Chili Powder: A blend of spices that help to control the spiciness of a dish, but adds a subtle smokey flavor.
• Cheese: We use a combination of mozzarella and parmesan cheese on this pizza. If you’ve only used mozzarella on pizza, then adding parmesan to it will add another flavor profile that will be a pleasant surprise.
• Jalapeño: A 2-3 inch long chili pepper with a mild-medium heat profile. If you want the flavor of the jalapeño with less heat, remove the white membrane and seeds from the inside of your jalapeño slices.

Careful with those jalapeños!

Jalapeños are small but mighty when it comes to heat, and if you wear contacts, working with jalapeños can lead to disastrous consequences. Trust us, we know from experience. Cutting jalapeños for dinner and then going to take out contacts hours later = eyeballs of fire. Not something we’d recommend.

The oils from jalapeños cling to your hands for quite a while, even after numerous washings! To get them off you need to use a soap made to fight oil and grease, like Dawn dish soap. Even if you don’t wear contacts, any interaction with your eyes can lead to a painful experience! Or if you scratch your arm and that jalapeño juice is clinging to your fingertips, you might find your arm burning a bit. After handling jalapeños, please wash your hands thoroughly with dish soap!