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.
yukon gold, unpeeled, cut into 1/8-inch thick rounds
or as needed
salt and black pepper
|0.5||each||100% Whole Wheat Pizza Dough|
|118||ml||Roasted Garlic Paste|
drained, pitted and sliced
fresh or 2 1/2 teaspoons dried
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.