Recipe: Potato and rosemary grilled pizza

  • Updated: August 30, 2012 - 11:24 AM

Makes 2 (12-in.) pizzas; serves 8.

From Meredith Deeds.

Crust

• 31/3 c. unbleached flour

• 1 tsp. salt

• 1 tbsp. sugar

• 1 pkg. dry yeast ( 21/4 tsp. )

• 11/3 c. warm (body temperature) water

• 4 tbsp. olive oil, divided

• Extra flour for rolling out the pizza

Topping

• 11/2 lb. red boiling potatoes, sliced thinly

• 4 garlic cloves, minced

• 1/2 tsp. salt

• 2 tbsp. chopped fresh rosemary

• 1/4 tsp. black pepper

• 1 c. grated part-skim mozzarella

Directions

Preheat oven to 425 degrees.

Place the flour and salt in the bowl of a food processor and pulse a few times to blend the salt evenly into the flour.

Add the sugar and yeast to the warm water and stir. Allow the water-yeast mixture to sit for about 3 or 4 minutes and when foamy on top, add 1 tablespoon olive oil. Stir.

Turn on the processor and quickly pour the yeast-water through the feed tube. Process until the dough forms a ball, and let rest in the processor while you continue with potatoes.

Toss potatoes with 2 tablespoons oil, garlic, salt, rosemary and pepper in a large bowl until lightly coated. Spread potatoes in 1 layer on 2 lightly oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tender, about 15 minutes total. Cool potatoes on sheets on racks.

Prepare grill.

Remove the dough from the processor and cut in half. Working with one half at a time, place the dough on a lightly floured work surface and roll out into a 12-inch round. Repeat with remaining half. Brush one side of each round lightly with 1/2 tablespoon olive oil.

Place 1 crust on grill rack, oiled side down. Brush the top of the crust with half of remaining oil and grill 2 minutes or until puffy and golden and remove from grill. Turn crust, grill-mark side up. Working quickly, sprinkle each crust with half of the mozzarella, then cover with half of the potato slices, overlapping them and leaving a 1/2 -inch border around edge.

Return the pizza to the grill and cook, covered, until undersides are golden and cheese is melted, about 4 minutes. Serve hot.

Nutrition information per serving:

Calories 370 Fat 10 g Sodium 540 mg

Carbohydrates 58 g Saturated fat 3 g Calcium 135 mg

Protein 11 g Cholesterol 8 mg Dietary fiber 4 g

Diabetic exchanges per serving: 4 bread/starch, 2 fat.

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