Here's how to make it. First, boil your potatoes until they are just done. They should be firm, not too mushy. You want the potatoes to hold their shape. If you don't have fingerling potatoes, small new potatoes work well too. Cut the potatoes into thin slices. For the dough, we used dough from our restaurant, Mia's Pizza and Eats; you can of course make your own, buy from your grocer, or head to your favorite pizzeria and ask to buy a small dough ball. Drizzle the dough with olive oil, sprinkle with kosher salt and freshly cracked pepper, layer on the potatoes and the rosemary, add the pancetta (first fry it in a pan to crisp it), and top with shredded Gruyere; if you don't have Gruyere, a Swiss cheese or even a sharp cheddar would work well here too. Cook on a pizza stone on your grill for about four minutes; check the pizza often and give it a 3/4 turn each minute. You will love this combination!
Monday, July 11, 2011
Farm fresh potatoes are such a delight; we created this grilled fingerling potato pizza using potatoes found at the farmer's market, home-grown rosemary, salt, pepper, olive oil, and Gruyere cheese. I love how the various colors of the potatoes delight the eye, and the flavor is unbelievably good. We have also made this pizza with diced pancetta which makes the pizza taste almost like a morning breakfast...in Italy.