
Baked Potato Pizzas
2014-06-10 03:11:15

Makes 2 (12- to 15-inch) pizzas
Ingredients
- 1 (3-pound) bag Yukon gold potatoes
- ½ cup butter
- ½ cup all-purpose flour
- 3½ cups milk
- 2 tablespoons prepared horseradish
- 2 teaspoons garlic salt
- ½ teaspoon ground black pepper
- 2 cups shredded mozzarella cheese
- Grilled Pizza Crusts (recipe follows)
- 1 (16-ounce) package thick-cut bacon, cooked and crumbled
- 2 cups shredded sharp Cheddar cheese
- ½ cup sliced green onion
Instructions
- 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.
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- 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.
- Spread half of cheese sauce on cooked side of each Grilled Pizza Crust, and top with potatoes, bacon, remaining cheese sauce, and Cheddar.
- 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 https://www.pauladeenmagazine.com/

Grilled Pizza Crusts
2014-06-10 02:59:41

Makes 2 (12- to 15-inch) crusts
Ingredients
- 1¼ cups warm water (105° to 110°)
- 1 (¼-ounce) package active dry yeast
- 2 teaspoons sugar
- 3½ cups all-purpose flour
- 2 teaspoons salt
- ½ cup extra-virgin olive oil, divided
- Yellow cornmeal
Instructions
- In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
- 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.
- On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
- 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.
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- 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.
- 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 https://www.pauladeenmagazine.com/