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Categories:Viewed: 6 - Published at: 4 years ago
Ingredients
- 5 medium potatoes yukon gold, unpeeled, cut into 1/8-inch thick rounds
- 4 1/2 tablespoons olive oil or as needed
- 5 ounces pancetta chopped
- 1 x salt and black pepper to taste
- 1/2 each 100% Whole Wheat Pizza Dough, prepared (click to view recipe)
- 1/2 cup Roasted Garlic Paste, prepared (click to view recipe)
- 2 cups mozzarella cheese shredded
- 13 cup black olives drained, pitted and sliced
- 2 tablespoons rosemary leaves fresh or 2 1/2 teaspoons dried
Method
- 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.
