Potato and Olive Pizzas

potato and olive pizza
Potato and Olive Pizzas
Makes 2 (12- to 15-inch) pizzas
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Ingredients
  1. 2 heads garlic
  2. 1/4 cup extra-virgin olive oil, divided
  3. 2 1/4 teaspoons sea salt, divided
  4. 4 medium Yukon gold potatoes, cut into 1/2-inch-thick slices
  5. 1 tablespoon minced fresh rosemary
  6. Grilled Pizza Crusts (recipe follows)
  7. 2 cups shredded Gruyère cheese, divided
  8. 1 cup halved kalmata black olives, divided
  9. 1/2 cup grated Parmesan cheese, divided
Instructions
  1. Preheat oven to 400°.
  2. Cut off top 1⁄4-inch of garlic, keeping cloves intact. Place garlic, cut side up, on a piece of heavy-duty aluminum foil; drizzle with 2 tablespoons olive oil, and sprinkle with 1⁄4 teaspoon salt. Wrap foil around garlic to completely enclose.
  3. Bake for 30 to 45 minutes or until garlic is softened. Let cool completely. Squeeze garlic pulp into a small bowl, and mash with a fork.
  4. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  5. In a large bowl, toss together potatoes, rosemary, remaining 2 tablespoons oil, and remaining 2 teaspoons salt. Grill potatoes in a single layer over indirect heat, covered with grill lid, for about 10 minutes per side or until potatoes are tender. Remove from heat.
  6. Spread roasted garlic onto grilled side of Grilled Pizza Crusts, and sprinkle each with 1⁄2 cup Gruyère. Layer each crust with potatoes, and sprinkle each with 1⁄2 cup Gruyère. Top each with olives, and sprinkle with Parmesan.
  7. Return pizzas to grill, and grill over indirect heat, covered with grill lid, for 7 to 10 minutes or until cheese is melted and bottom of crust is browned. Serve immediately.
Paula Deen Magazine https://pauladeenmagazine.com/
Grilled Pizza Crusts
Makes 2 (12- to 15-inch) crusts
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Ingredients
  1. 1¼ cups warm water (105° to 110°)
  2. 1 (¼-ounce) package active dry yeast
  3. 2 teaspoons sugar
  4. 3½ cups all-purpose flour
  5. 2 teaspoons salt
  6. ½ cup extra-virgin olive oil, divided
  7. Yellow cornmeal
Instructions
  1. In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
  2. In the work bowl of a food processor, pulse together flour and salt. Slowly add yeast mixture and ¼ cup oil, processing until mixture forms a ball.
  3. On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
  4. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place (85°) for 45 minutes or until doubled in size. Divide dough in half.
  5. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  6. Generously sprinkle cornmeal on a clean, flat surface. Place 1 portion of dough in center of cornmeal, and roll to a 12- to 15-inch circle or rectangle, about ¼ inch thick. Brush top of dough with 1 tablespoon oil, and sprinkle with cornmeal.
  7. Place dough on grill, oil side down, and grill, covered with grill lid, for 3 to 4 minutes or until top of dough is bubbly and bottom of dough is browned. Brush top of dough with 1 tablespoon oil. Invert dough onto a pizza peel or a rimless baking sheet. Repeat with remaining dough, cornmeal, and oil. Top crusts, and continue grilling as directed.
Paula Deen Magazine https://pauladeenmagazine.com/

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