Not a fan of saucy pizza? This Sauceless Potato Jalapeño Pizza with garlic olive oil is the perfect, tomato sauce-free pizza. Thinly sliced potato layered over garlic olive oil is sure to win anyone over with this special tomato-free treat.
For all my friends who don’t eat tomatoes or don’t enjoy a saucy pizza, this one is for you. It is easy to make, and you will want to keep a batch in your fridge for all your garlic bread cravings!
Ingredients & Substitutions
For this recipe, you will need pizza dough, mozzarella, olive oil, garlic, Yukon Gold potatoes, and jalapeños.
How to Make This Pizza
Simply Blend 1/2 cup olive oil with the 4 cloves garlic in a blender or food processor.
It hardens if you keep it in the refrigerator, but still works great!
Preheat the oven to 500F. In the meantime, get your pizza ready.
If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
If using a pizza peel: Flour the surface of your pizza peel so the dough doesn’t stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn’t end up sticking) add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
Equipment & Tips
You can use store-bought or any recipe for pizza dough in this recipe. Click here to read the dough recipe, all the tips & methods in detail.
- Let your dough come to room temperature before using it for best results. I take mine out of the refrigerator one hour before using it.
- Make your own pizza dough! Here is my favorite recipe for pizza dough. You don’t have to let it sit for the full 72 hours, but it tastes much better if you do.
- My favorite is a ceramic mandoline for slicing the potato & jalapeño perfectly thin. The trick to the perfect pizza toppings is to use a mandolin to slice everything just the right thickness…and it saves so much chop time.
- Use a baking steel to prevent a soggy pizza bottom. Here is a link to purchase one (an affiliate link opens in a new tab).
- Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab) to take the pizza on and off the baking steel with ease and cut it without the blade ever getting dull (no blade!).
More Delicious Pizza
I love making pizza at home, and here are some of my favorite combinations.
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Sauceless Potato Jalapeño Pizza with Garlic Sauce
Print Recipe SaveIngredients
- 2 lbs. Pizza dough
- 2 yukon gold potatoes sliced with a mandolin
- 2 jalapeños sliced with a mandolin
- 16 oz. mozzarella dried with paper towels
- 4 cloves garlic peeled
- ½ cup olive oil
Instructions
- Preheat your oven to 500 degrees, preferably with a baking steel.
- If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.
- If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add the following: a layer of the garlic olive oil (on the crust, too), potato, jalapeño, and 1/4 of the cheese. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly. Repeat for the other 3 pizzas.