My Recipe Box

Yukon Gold Rush Grilled Pizza

RATE IT

Serves 2 as a main course; 4 as an appetizer.

  • by from Pizza on the Grill

Potatoes, garlic paste, Gruyère, and black olives come together to create a sophisticated pizza.

  • 4 medium Yukon Gold potatoes, left unpeeled and cut into 1/2-inch-thick rounds
  • 4 Tbs. olive oil, divided
  • Kosher salt
  • 4 oz. thickly sliced pancetta, diced
  • 1/4 cup uncooked cornmeal
  • 1 ball (8 oz.) prepared pizza dough, at room temperature
  • 1/2 cup Roasted Garlic Paste
  • 1-1/2 cups grated Gruyère cheese
  • 1/4 cup Niçoise olives, drained and pitted
  • Leaves from 2 sprigs fresh rosemary or 2 tsp. dried rosemary
  • Freshly ground black pepper

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.

Master directions for grilling pizza

For Gas Grills

  • Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.
  • Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.
  • Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
  • Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
  • Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.
  • Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

  • Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.
  • Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.
  • Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.
  • Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.
  • Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Variations

For a completely different tuber experience, use sweet potatoes (ideally the Garnett variety).

Serving Suggestions

Try a white Burgundy (made in France from the chardonnay grape).

Photo: Christopher Hirsheimer



Oh. My. Goodness. One of the BEST pizzas I have ever tried and made. Fine Cooking... you did it again! My fiancé 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!!!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More