Grilled Potato Pizza

Grilled Potato Pizza


Grilled Potato Pizza

Whole Wheat Crust:

1 cup water

1 tsp. salt

1 tablespoon sugar

2 tablespoon olive oil

1/2 cup whole wheat flour

2 cups bread flour

1 1/2 tsp. instant yeast

Combine all ingredients and knead until smooth. Allow to rise and punch down twice. Roll out into crust.

With grill set on high heat , oil grill grates and place crust on grill. Close grill for about 3 minutes or until grill marks and a slight golden color is achieved. Flip crust and repeat on other side. Remove crust and add toppings. Place back on grill until topping are warmed through and bubbly.

Potato Topping:

3 red potatoes, cut into 1/4 inch slices.

2 tablespoons olive oil

2 tablespoons butter, melted

3 oz. pancetta, cooked crisp and drained of fat

1 cup cremini mushrooms, sliced

3 green onions, sliced

1 head roasted garlic

1 cup sour cream

1 1/2 cup mozzarella

1/2 cup cheddar

1/2 tsp. Italian seasoning and enough for sprinkling on tops of potatoes

1/4 cup torn fresh basil

Parmesan cheese, enough to sprinkle tops of potatoes

Preheat broiler. Place sliced potatoes on broiler pan . Combine the melted butter and olive oil in a small bowl. Brush both sides of potatoes with the butter and olive oil mixture. Sprinkle tops with salt and pepper along with a sprinkling of Italian seasoning. Broil potatoes for  8 minutes. Remove potatoes and flip them over. Sprinkle tops with parmesan cheese, place bake under broiler for 5 minutes or until golden. Set aside to cool.

Combine in a small bowl sour cream, mozzarella, cheddar , roasted garlic and Italian seasoning.

To assemble pizza:

Spread sour cream cheese mixture over the top of the grilled crust. Layer the remaining toppings except fresh basil and return to grill until heated through and bubbly. Remove from grill and top with fresh basil.

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