When my friends said they were surprised by how delicious this pizza was I asked, “when have you ever disliked carb on carb?” Crispy potato on top of dense and chewy pizza crust? A pommes anna on top of flatbread? Just dreamy. Love song worthy.
The key to this recipe is roasting really thin slices of potato just long enough so that they are tender. This roasting process also roasts the garlic. Make sure to roll the dough really thin – this recipe for pizza dough takes no time and kicks store bought dough in the hind’.
Grilled Potato and Rosemary Pizza from Epicurious.com
- 2 lb red boiling potatoes
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- 1/4 teaspoon black pepper
- 2 cups mozzarella
Preheat oven to 425°F.
Thinly slice potatoes (1/8 inch thick) using a mandoline or other manual slicer, then toss with 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 for cooking. Lightly brush dough with some oil. When the fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), carefully transfer dough, trying not to stretch it, oiled side down, with your hands to grill rack.
Grill oiled dough until underside is browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, sprinkle each crust with 1/3 cup mozzarella and cover with potato slices, overlapping them and leaving a 1/4-inch border around edge.
Grill, covered, until undersides are golden and cheese is melted, about 4 minutes. If it isn’t brown enough, stick under the broiler for a final crisping.