Zucchini and Potato Rosemary Pizza

Zucchini and Potato Rosemary Pizza

prep time

minutes
cook time

minute
servings
2
pizzas

Ingredients









Cooking Instructions

1

Prepare outdoor gas grill to medium high over direct heat.


2

Place sheet of aluminum foil on work surface. Place sliced potatoes in center of foil sheet. Drizzle with 1 tablespoon olive oil, salt and pepper. Add 1 sprig rosemary. Wrap foil up and around potatoes, creating a sealed pouch. If desired, wrap in second sheet of foil.


3

Repeat packaging in foil with zucchini slices, combining with 1 tablespoon olive oil, salt, pepper and 1 rosemary sprig.


4

Place potato pouch on grill over direct heat. Cook for 15-20 minutes, rotating frequently, until potato slices are cooked through but still firm.


5

Place zucchini pouches on grill. Cook 5-7 minutes, rotating frequently. Remove both pouches from grill. Carefully open foil and cool slightly.


6

Divide dough into two halves. On floured surface, roll each half into 10-inch round.


7

Chop remaining rosemary.


8

Brush grill grates with olive oil and set to high heat. Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface partially cooked side down.


9

Working quickly, top dough evenly with fontina, potatoes and zucchini. Return to grill, close lid and cook 1 minute. Distribute blue cheese crumbles evenly over pizza and cook 1 additional minute, or until bottom side of dough is browned and crisp. Remove from grill. Garnish with chopped rosemary. Cool 1-2 minutes before cutting and serving.


Ingredients









Cooking Instructions

1

Prepare outdoor gas grill to medium high over direct heat.


2

Place sheet of aluminum foil on work surface. Place sliced potatoes in center of foil sheet. Drizzle with 1 tablespoon olive oil, salt and pepper. Add 1 sprig rosemary. Wrap foil up and around potatoes, creating a sealed pouch. If desired, wrap in second sheet of foil.


3

Repeat packaging in foil with zucchini slices, combining with 1 tablespoon olive oil, salt, pepper and 1 rosemary sprig.


4

Place potato pouch on grill over direct heat. Cook for 15-20 minutes, rotating frequently, until potato slices are cooked through but still firm.


5

Place zucchini pouches on grill. Cook 5-7 minutes, rotating frequently. Remove both pouches from grill. Carefully open foil and cool slightly.


6

Divide dough into two halves. On floured surface, roll each half into 10-inch round.


7

Chop remaining rosemary.


8

Brush grill grates with olive oil and set to high heat. Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface partially cooked side down.


9

Working quickly, top dough evenly with fontina, potatoes and zucchini. Return to grill, close lid and cook 1 minute. Distribute blue cheese crumbles evenly over pizza and cook 1 additional minute, or until bottom side of dough is browned and crisp. Remove from grill. Garnish with chopped rosemary. Cool 1-2 minutes before cutting and serving.


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