This pizza is so earthy and good and tastes like summer with fresh rosemary.
1/2 pizza dough recipe
1 cup shredded Gouda or Fontina cheese
4–6 sliced thin Yukon gold small potatoes that have been pan sauteed with olive oil, salt, and pepper. (These can be made ahead of time).
1 sprig of fresh rosemary
flour, cornmeal, and olive oil (flour to roll out the pizza dough. cornmeal to use on the pizza peel and olive oil to brush on the dough when it’s on the grill.
Use 1/2 recipe of the pizza dough for a 10″ pizza. Prepare the grill with cooking spray and gently slide the pizza dough onto the grill from the pizza peel. (this is why you need the pizza peel coated with a light layer of cornmeal so that it easily slides onto the grill). Once it starts to crisp up, turn over.
Then brush on a little olive oil, add the gouda cheese in a thin layer, top with the sliced potatoes, the shallots, and then allow it to cook for a few minutes until the cheese melts. (hard to say how long because every grill is different). Add the fresh rosemary and remove it to a pizza peel while you make your next pizza.
You’ll need about 1/4 cup of caramelized shallots,
The ingredients can all be made ahead of time and stored in the refrigerator.
Keywords: pizza, grilled pizza