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Grilled Potato, Pancetta & Roasted Garlic Pizza with Olives & Rosemary

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Grilled Potato, Pancetta and Roasted Garlic Pizza with Olives and Rosemary

Grilled pizza is absolutely flavorful, grilling develops the smokey flavor, and crispy texture on both toppings and crust. Spread with mashed roasted garlic, topped with grilled potato slices, crisp-fried pancetta bits, black olives and rosemary, sprinkled with mozzarella cheese.

 

Yield

6 servings

Prep

15 min

Cook

35 min

Ready

50 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 medium potatoes
yukon gold, unpeeled, cut into 1/8-inch thick rounds
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4 ½ tablespoons olive oil
or as needed
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5 ounces pancetta
chopped
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salt and black pepper
to taste
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½ 100% Whole Wheat Pizza Dough
½ cup Roasted Garlic Paste
2 cups mozzarella cheese
shredded
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cup black olives
drained, pitted and sliced
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2 tablespoons rosemary leaves
fresh or 2 1/2 teaspoons dried
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Ingredients

Amount Measure Ingredient Features
5 medium potatoes
yukon gold, unpeeled, cut into 1/8-inch thick rounds
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68 ml olive oil
or as needed
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144.5 ml/g pancetta
chopped
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1 x salt and black pepper
to taste
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0.5 each 100% Whole Wheat Pizza Dough
118 ml Roasted Garlic Paste
473 ml mozzarella cheese
shredded
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79 ml black olives
drained, pitted and sliced
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3E+1 ml rosemary leaves
fresh or 2 1/2 teaspoons dried
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Directions

Preheat the grill.

Brush the potato slices with 2 tablespoons of the oil ad season with salt and black pepper.

Grill over indirect heat until well marked ad cooked through, 18 to 22 minutes, turning them once. Set aside.

Meanwhile heat a nonstick skillet over medium-high heat, then cook the pancetta, stirring, until crisp. Set aside.

Prepare the pizza dough according to the 100% whole wheat pizza recipe if using, or you can use store-bought dough.

Place the pizza dough on the grill.

Cover and grill until the bottom is well marked and nicely browned, 3 to 5 minutes or more, after the first 3 to 4 minutes, check the bottom, if they are not quite browned and marked, keep grilling for a few more minutes.

Using tongs transfer the crust to a baking sheet. Close the lid.

Flip the crust, so now grilled-side is facing you.

Spoon the roasted garlic paste onto the surface and spread it evenly.

Sprinkle half of the cheese over the garlic paste.

Arrange the potato slices to cover the crust.

Sprinkle with the pancetta bits and remaining cheese.

Switch the grill to indirect heat.

Return the pizza onto the grill, cover, until the bottom is well browned and the cheese is melted, about 8 minutes.

Remove from the grill.

Slice and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 21243% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 45%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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