Pot Roast & Potato Pizza Recipe

Excerpted from ‘Here We Go Again’ by Tiffani Thiessen

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Published December 20, 2023

pizza with pot roast, potatoes and broccolini on it

Rebecca Sanabria

Serves 2 to 4

In our house, pizza isn’t just a crowd-pleasing meal that comes together quickly. It’s also the perfect canvas for reinventing leftovers. Whether it’s Monday’s barbecued chicken, Tuesday’s shrimp scampi, or Wednesday’s roasted squash, you can hardly go wrong when you’re pairing these items with other tasty ingredients and piling them up on a doughy crust. The same goes for your holiday leftovers. In this case, we’re putting your pot roast (or brisket or pulled pork) to work yet again, along with any leftover potatoes, whether they’re roasted fingerlings, potato gratin or mashed potatoes.

Ingredients

½ bunch Broccolini (about 5 stalks)
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
All-purpose flour, for dusting
1 cup shredded cheese, such as mozzarella, fontina, or Gruyère
1 ½ cups prepared cooked potatoes, such as scalloped potatoes, potato gratin, or roasted fingerling potatoes, chopped into 1-inch pieces
1 cup shredded or sliced cooked pot roast, brisket, or pulled pork
2 tablespoons grated pecorino Romano cheese
3 tablespoons fresh parsley leaves, for serving
Red pepper flakes, for serving (optional)
Freshly grated lemon zest, for serving (optional)
Grated pecorino or Parmesan cheese, for serving (optional)

Pizza Dough

1 (.25-ounce) packet active dry yeast
2 teaspoons sugar
1 cup all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more as needed

Directions

Make the dough: In a small bowl, combine the yeast, sugar, and 3⁄4 cup warm water. Let the mixture sit until it begins to foam, about 10 minutes.

In a large bowl, combine the flours and salt. Form a well in the center and add the yeast mixture and olive oil. Use a fork to incorporate the wet ingredients into the dry until a dough forms.

Turn out the dough onto a lightly floured surface and knead the dough until it is smooth and elastic, about 5 minutes.

Lightly coat a large bowl with olive oil and add the dough, turning once to coat the dough in the oil. Cover the bowl with plastic wrap or a clean kitchen towel and set the bowl in a warm place to rise until the dough has doubled in size, about 1 hour.

Cut the dough in half. Wrap one half in plastic wrap and store for another use. It will last in the fridge for up to one day and in the freezer for up to four months.

Assemble: Place a pizza stone or an upside-down baking sheet in the oven. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.

On the prepared baking sheet, toss the Broccolini with 1 tablespoon of the olive oil and a sprinkle of salt. Roast for 8 minutes, or until the Broccolini is charred but not completely cooked through and tender. Keep the oven on.

On a lightly floured work surface, roll the pizza dough into a 12- to 13-inch round. If you are baking the pizza on a baking sheet, do not roll the pizza dough wider than the back of the pan. Transfer the dough to a flour-dusted pizza peel or the back of a second baking sheet. Drizzle the remaining 2 tablespoons of olive oil over the pizza dough and sprinkle with salt. Evenly scatter the shredded cheese over the pizza dough and bake for 8 minutes, or until the crust is cooked through and begins to turn golden brown.

Remove the crust from the oven and top it with the potatoes and pot roast. Lay the Broccolini over the top and sprinkle everything with the pecorino Romano and the olive oil. Return the pizza to the oven and bake for 8 more minutes, or until the crust is a deep golden brown, the toppings are heated through, and the cheese is beginning to brown.

Finish the pizza with the parsley leaves and red pepper flakes, lemon zest and pecorino, if using. Serve hot.