
Potato Pizza
This recipe is from Kalamazoo Outdoor Gourmet
Makes 1-10" pizza
Ingredients
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1-10 ounce ball of pizza dough, best is whole wheat
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1 medium Yukon Gold potato
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Olive oil
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Sea salt
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5 TB sour cream
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1 C grated Manchego cheese
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1/4 C shredded sharp cheddat
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2 sliced thick fully cooked bacon, chopped
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a heaping tsp chopped chives
Directions
Place potato in a pan with water to cover 1 inch. Bring to a boil and cook for approximately 20 minutes. Remove from heat and drain.
Prepare gill for indirect grilling at 450 to 500 degrees F.
Smash potato, breaking in open and so it is flattened on a grill-safe baking sheet. Drizzle with olive oil and season generously with seal salt. Roast in indirect area until brown and it has crispy edges, about 45 minutes. Rotate the pan as needed. Remove from grill. Once cooled break into smaller pieces.
Working on a lightly floured surface, take pizza dough and stretch into a 10" pizza. Spread 3 TB sour cream over surface. Then layer the Manchego and cheddar cheese over the sour cream. Add the bacon bits and the potato pieces.
Transfer pizza to grill and cook until the cheese is melted and the crust is nice and brown. Each grill is different and this could take from 3 to 10 mins.
Remove from grill and top with remaining sour cream.

Grilled Sweet Potatoes with
Herb Vinaigrette
This recipe is from Memphis Grills
Ingredients
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3 large sweet potatoes, peeled
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2 teaspoons salt
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1/4 C olive oil
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2 TB balsamic vinegar
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2 teaspoons honey
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 TB canola oil