Servings: 2 as a main course; 4 as an appetizer.
Potatoes, garlic paste, Gruyère, and black olives come together to create a sophisticated pizza.
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Preheat the grill as per the master instructions below
.Brush the sliced potatoes with 2 Tbs. of the oil and season with salt. Place them on the cooking grate over indirect heat, and grill until well marked and cooked through, about 20 minutes (or bake on a sheet pan in a preheated 350°F oven), turning them once. Reserve for topping.
Meanwhile, heat a heavy sauté pan over medium-high heat for 1 to 2 minutes, then fry the pancetta, stirring, until crisp. Reserve for topping.
Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/2- to 1/4 -inch thick. Just before grilling, drizzle or brush both sides generously with the remaining olive oil.
Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste and sprinkle with half the cheese. Cover with the potato slices, placing them edge to edge. Sprinkle with the pancetta and the remaining cheese. Artfully arrange the olives and rosemary over the top. Finish grilling the pizza following the instructions below. Remove the pizza from the grill. Season with salt and pepper. Slice and serve immediately.
For Gas Grills
For Charcoal Grills
Try a white Burgundy (made in France from the chardonnay grape).
For a completely different tuber experience, use sweet potatoes (ideally the Garnett variety).
Oh. My. Goodness. One of the BEST pizzas I have ever tried and made. Fine Cooking... you did it again! My fianc and I followed the recipe to a "T" and it was so good he had seconds, had it for breakfast the next morning, and then again later that night.
Excellent. I agree with the other reviewer; do all your prep beforehand. It also helps to freeze the dough at least 24 hours.
I had never cooked pizza dough on the bbq before so I finally tried it using these detailed instructions and chose the Yukon Gold Rush pizza as my first pizza toppings... it was SOOOOO delicious! My husband and I make it regularly now (and also make up our own toppings sometimes). My only advice is to prep the toppings beforehand otherwise it's a big-ish job. So tasty!!!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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