Recipe Friday: The Mashed Pizza from PHX Beer Co.

Marilyn HawkesNovember 2019
Share This
https://www.phoenixmag.com/wp-content/uploads/2019/11/PHX-Beer-co.-MASHED-Smaller-1280x953.jpeg

PHX Beer Co. is probably best known for its craft beer, but they also make first-rate thin crust pizzas cooked in black iron pans. According to Richard Stark, PHX Beer Co. director of hospitality, black iron pizza was inspired by his late aunt and uncle’s pizzeria in Baltimore.

Stark, who is the former CEO of NYPD Pizza, shares PHX Beer Co.’s mashed potato pizza recipe, which came from a pizza he tasted while vacationing in San Diego 15 years ago. “I kept it in my mental file box,” he says.

A couple of tips – you can purchase pizza dough at Trader Joe’s and other outlets if you don’t want to make it from scratch; and if you don’t have a black iron pan, you can use any kind of anodized pan that’s at least an inch high. “The oils and fats bake along the side and get underneath the pizza,” he says. “It’s kind of like lasagna.”

Mashed Pizza

Ingredients

2 tbsp. roasted garlic puree
½ cup Yukon potatoes, mashed
3.5 oz. triple cheese mix (smoked mozzarella, mozzarella and provolone)
2 tbsp. bacon
2 tbsp. green onion
Dough for crust

Preparation

Take an 8 oz. dough ball and stretch it out to a 10-inch square. Place the dough in a one-inch black iron baking pan to form the crust. Build the pizza with the toppings. Place in the oven at 550 degrees (or as high as your oven will go up to 550 degrees) until golden brown. Bake for 9-12 minutes.

For more than 50 years, PHOENIX magazine's experienced writers, editors, and designers have captured all sides of the Valley with award-winning and insightful writing, and groundbreaking report and design. Our expository features, narratives, profiles, and investigative features keep our 385,000 readers in touch with the Valley's latest trends, events, personalities and places.