Baked Potato Pizzas

baked potato pizza
Baked Potato Pizzas
Makes 2 (12- to 15-inch) pizzas
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  1. 1 (3-pound) bag Yukon gold potatoes
  2. ½ cup butter
  3. ½ cup all-purpose flour
  4. 3½ cups milk
  5. 2 tablespoons prepared horseradish
  6. 2 teaspoons garlic salt
  7. ½ teaspoon ground black pepper
  8. 2 cups shredded mozzarella cheese
  9. Grilled Pizza Crusts (recipe follows)
  10. 1 (16-ounce) package thick-cut bacon, cooked and crumbled
  11. 2 cups shredded sharp Cheddar cheese
  12. ½ cup sliced green onion
  1. In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes or until potatoes are just tender. Drain, and let cool for 1 hour. Thinly slice potatoes.
  2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. In a large skillet, melt butter over medium heat. Whisk in flour, and cook, whisking constantly, for 2 minutes. Gradually whisk in milk, and cook, whisking occasionally, for 8 minutes or until thickened and bubbly. Stir in horseradish, garlic salt, and pepper. Remove from heat, and stir in mozzarella until melted.
  4. Spread half of cheese sauce on cooked side of each Grilled Pizza Crust, and top with potatoes, bacon, remaining cheese sauce, and Cheddar.
  5. Return pizzas to grill, and grill over indirect heat, covered with grill lid, for 7 to 10 minutes or until cheese is melted and bottom of crust is browned. Sprinkle with green onion. Serve immediately.
Paula Deen Magazine
Grilled Pizza Crusts
Makes 2 (12- to 15-inch) crusts
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  1. 1¼ cups warm water (105° to 110°)
  2. 1 (¼-ounce) package active dry yeast
  3. 2 teaspoons sugar
  4. 3½ cups all-purpose flour
  5. 2 teaspoons salt
  6. ½ cup extra-virgin olive oil, divided
  7. Yellow cornmeal
  1. In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
  2. In the work bowl of a food processor, pulse together flour and salt. Slowly add yeast mixture and ¼ cup oil, processing until mixture forms a ball.
  3. On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
  4. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place (85°) for 45 minutes or until doubled in size. Divide dough in half.
  5. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  6. Generously sprinkle cornmeal on a clean, flat surface. Place 1 portion of dough in center of cornmeal, and roll to a 12- to 15-inch circle or rectangle, about ¼ inch thick. Brush top of dough with 1 tablespoon oil, and sprinkle with cornmeal.
  7. Place dough on grill, oil side down, and grill, covered with grill lid, for 3 to 4 minutes or until top of dough is bubbly and bottom of dough is browned. Brush top of dough with 1 tablespoon oil. Invert dough onto a pizza peel or a rimless baking sheet. Repeat with remaining dough, cornmeal, and oil. Top crusts, and continue grilling as directed.
Paula Deen Magazine