Top view of finished slices grilled pizza on a wood pizza spatula, sitting on a red tablecloth.

Potato, Pancetta and Olive Pizza

Courtesy of Bull Outdoor Products

Makes: 1 serving
Prep Time: 10 - 20 minutes
Cook Time: 50 - 60 minutes

Ingredients:

1 lbs Pizza dough
Polenta or cornmeal for dusting peel
Olive oil - use an oil with a lot of flavor
1/2 C Caramelized onions
2 cloves Garlic, thinly sliced
1 C Shredded Fontina cheese
1 C Shredded Gruyere cheese
2 medium Gold potatoes or other waxy potato, cooked and sliced ¼"-thick
1/4 C Cooked diced pancetta or bacon
Handful of Kalamata olives, cut in half
2 t Chopped fresh rosemary sprigs
Big flake sea salt - such as Maldon, for finishing

Additional Items:

Pizza Stone
Pizza Peel

Directions:

Preheat grill with pizza stone or a griddle for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to at least 400°F to 450°F. Preheat stone for about 20 minutes.
Stretch or roll out pizza dough to about 14 inches.
Scatter a big pinch of cornmeal over a metal pizza peel or rimless cookie sheet and lay down your crust. Give the peel a little shake to make sure the pizza slides. If not, add a little more polenta under the crust.
Brush the dough with oils and scatter the caramelized onions and sliced garlic over pizza.
Top with cheeses and arrange the potato slices over the cheese. Sprinkle the pancetta, olive and rosemary over the top.
Grill: Slide the pizza onto the hot pizza stone and close the grill cover for about 8 to 12 minutes (depending how hot your grill is) or until crust is golden brown and blistered and the cheese mixture is bubbling.
Griddle: Place pizza directly on the griddle. Cook for about 10 to 15 minutes.
Remove from grill, sprinkle with a few flakes of sea salt, slice, serve, and enjoy.