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Potato Pizza

This recipe is from Kalamazoo Outdoor Gourmet

Makes 1-10" pizza


  • 1-10 ounce  ball of pizza dough, best is whole wheat

  • 1 medium Yukon Gold potato

  • Olive oil

  • Sea salt

  • 5 TB sour cream

  • 1 C grated Manchego cheese

  • 1/4 C shredded sharp cheddat

  • 2 sliced thick fully cooked bacon, chopped

  • a heaping tsp chopped chives


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


  • 3 large sweet potatoes, peeled

  • 2 teaspoons salt

  • 1/4 C olive oil

  • 2 TB balsamic vinegar

  • 2 teaspoons honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 TB canola oil


1. Put potatoes in large pot. Cover the potatoes with water, add salt. Boil the potatoes until just cooked but not completely soft, 25 - 30 minutes, depending on the size. Test by piercing a potato with a fork or thin bamboo skewer. If it enters the core of the potato with little resistance, the potatoes are done. Drain them immediately; set aside and let cool.

2. In a tightly covered container, shake olive oil, vinegar, mustard, honey, salt and pepper together to create the vinaigrette. Set aside.

3. When the potatoes are cool, cut them into 1/2-inch slices; brush both sides of the potato slices with canola oil.

4. Heat Memphis Grill to 400°F with the Indirect Flavorizer in place. Grill the potatoes over indirect heat until slightly charred on both sides and just cooked through, about 2 minutes per side.

5. Place the grilled potatoes on a platter and pour the vinaigrette over the top of the potatoes. Sprinkle parsley over top.

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