Loaded Baked Potato Pizza Recipe
Food Recipes | Gameday | Italian | Pizza | Super Bowl
This Loaded Baked Potato Pizza was born in a steakhouse where the Italian head chef was lonesome for life in Napoli. Yes, people in Italy put potatoes on pizza. And yes, people in America put everything they can think of on potatoes. Capisci? Mangiamo!
PREP TIME
25 mins
COOK TIME
20 mins
SERVINGS
8
Ingredients
- 1/2 cup olive oil + more for potatoes
- 1 head garlic, minced
- Salt, to taste
- Pepper, to taste
- 5-6 red potatoes, thinly sliced
- ~24 oz pizza dough, divided in half
- 1.5 cups freshly shredded yellow cheddar, or to taste
- Sour cream, to taste
- 1/2 lb bacon, cooked & crumbled
- Freshly sliced chives, to taste
COOKING INSTRUCTIONS:
Loaded Baked Potato Pizza
- In a small bowl, stir together 1/2 cup olive oil, garlic, salt, and pepper. Set aside.
- In a separate large bowl, toss potato slices in olive oil, salt, and pepper to taste. Set aside.
- Roll out half of the dough and shape it into a disc no larger than the size of the Char-Broil Versa-Tile grill.
- Brush half of oil/garlic mixture evenly over top of dough, working to evenly distribute garlic. Next top with 1/2 of the cheddar. Then scallop half of the potatoes (or to taste) in concentric circles on top of cheese. Leave a gap in the center.
- Preheat grill for 5 mins with right burner on pizza setting and the left two burners on high.
- Place pizza on grill. Turn pizza knob completely off. Leave other two on high. Close grill hood. Cook for 2.5 mins, then rotate 180º. Cook for another 2.5 mins, then rotate 90º and turn pizza burner back on pizza setting. Cook for 2.5 more mins, then remove from griddle and turn off all burners. To cook the second pizza try only turning the pizza burner back on for the 3rd set of 2.5 mins.
- Garnish pizza with sour cream, bacon crumbles, and chives to taste. Repeat with remaining ingredients for other pizza. Serve immediately.
PAIRINGS:
Loaded Baked Potato Pizza
Chardonnay
Brown Ale
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