Potato Pizza on the grill

At the farmer's market last Thursday I bought a bag of tri-colored potatoes consisting of yukon gold, new and purple potatoes. I knew I wanted to use them for something and soon. I also had another Trader Joe's pizza dough on hand, from the second attempt at pizza on the grill, that had to be used. I've heard of putting potatoes on pizza, so I thought I'd give that a try.

Pizza on the Grill Attempt III: Potato Pizza
(Source: me)

Ingredients
Trader Joe's prepared pizza dough (plain)
6 small potatoes, thinly sliced
3 T. olive oil
2 cloves garlic, minced
2 t. fresh rosemary, minced
prosciutto
1 c. garlic herb cheese (or whatever cheese you have on hand)
salt + pepper

Heat oven to 350 F. Thinly slice potatoes, spray with olive oil, sprinkle with salt, place on cookie sheet and cook for 10-15 minutes in the oven. Preheat grill {I turn 3 of our 4 burners to high}. Then prepare pizza toppings: chop prosciutto, mix with minced garlic and rosemary. Set aside. Shred cheese topping.
Divide prepared pizza dough in half (or quarters), place on a well-floured cutting board. Roll out pizza dough to desired size. Spray olive oil directly on dough, place on grill grates, shut lid. Turn down burners to medium. Allow to grill for ~3-4 minutes and remove dough from grill using a pizza peel or cookie sheet. Grill side up, spread prosciutto mixture on crust. Layer potato slices along the top of the pizza.

Top pizza liberally with cheese. Place pizza back on the grill, turn off 2 of the 3 burners to grill using indirect heat. Close grill lid and allow cheese to melt, ~8 minutes. Remove from grill using a pizza peel or cookie sheet. Salt and pepper to taste.

So this one must have been really, really good. Rich commented on several occasions how much he liked the potato pizza. He loved the addition of prosciutto and fresh rosemary. *Ding* *Ding* *Ding* - we have a winner!!

Pizza on the Grill: Attempt II

Now that we are "settled" in our house and have almost all of our belongings, we are finally able to tackle some fun new cooking options. The first on my list, after the cupcakes, was pizza on the grill!!

I've tried this a once before, and while I am no expert, I do have a few tips to share:

1. Do not go into your first grilled-pizza experience expecting perfection. (well you can if you want, but if I had, I would have been very disappointed).

2. Don't use the full amount of dough. Cut it into halves or fourths and grill smaller pizzas. The more dough you use, the harder it is to get on and off the grill.

3. Prep all of your toppings before putting the dough on the grill

With that said, here is a recount of my second grilled pizza attempt. {I forgot to take pictures of my first try, which didn't turn out. Basically I didn't cook the dough enough. It looked fine, but made for a very chewy pizza. Unfortunately this turned Rich off from the start and he is not a fan. So now I need to try to win him back.}

Pizza on the Grill Attempt II: Margarita Pizza

(Source: me)

Ingredients (all quantities are to your own preference):

1/2 bag of prepared pizza dough at room temperature {I used the garlic kind from Trader Joe's}

Trader Giotto's pizza sauce, jarred

fresh mozzarella, sliced

fresh basil

prosciutto (optional)

Preheat grill {I turn 3 of our 4 burners to high}. Then prepare all toppings. {I put them in plastic containers so I can bring everything outside with me}.

Divide prepared pizza dough in half (or quarters), place on a well-floured cutting board. Roll out (or toss, if you have mad-pizza skills), pizza to desired size. (If pizza dough shrinks back to original size, allow to rest a few minutes then try again). Spray olive oil directly on dough, place on grill grates, shut lid. Turn down burners to medium. Allow to grill for ~3-4 minutes and remove dough from grill using a pizza peel or cookie sheet. Grill side up, apply desired amount of pizza sauce.

Layer on cheese, basil and any other toppings you desire. {I made one with prosciutto - YUMMY addition}. Turn off 2 of the 3 burners to grill using indirect heat. Close grill lid and allow cheese to melt, ~8 minutes.
Once cheese and toppings are heated through to preferred melty doneness, remove pizza.

Cut, serve, eat, enjoy!!

Rich thought this attempt was "OK"; I thought it was "good." Either way, it is definitely an easy, tasty and fast meal.