Grilled Pizzas With Potatoes And Rosemary Recipe Epicuriouscom

POTATO, SAGE, AND ROSEMARY PIZZA

Steps:

• Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add potato slices in single layer. sauté until just tender, about 5 minutes. Cool briefly.
• Unroll dough on rimmed baking sheet. Scatter potato slices over dough, leaving 3/4-inch plain border. Sprinkle with rosemary, sage, garlic, and crushed red pepper. Sprinkle with cheeses to cover.
• Bake pizza until crust is crisp and cheeses melt, about 20 minutes. Using metal spatula, loosen crust from sheet. Slide out onto platter or board and serve.

POTATO AND ROSEMARY PIZZA

Steps:

• Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
• Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
• Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
• Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
• Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
• Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.

POTATO AND GOAT CHEESE PIZZA WITH ROSEMARY

Steps:

• Prepare the dough and roll it out according to directions in basic dough recipe. While dough is rising, preheat oven to 375 degrees. Peel the potatoes, and cut them crosswise into slices 1/8-inch thick. Toss the slices with 1/2 teaspoon of the olive oil and place them in a single layer on a large baking sheet. Bake until the slices are tender, about 15 minutes.
• Increase oven temperature to 425 degrees. When the dough is rolled out, arrange the potato slices over the dough in concentric circles. Season with the salt and pepper. Sprinkle with the crumbled goat cheese and rosemary. Drizzle the remaining 2 tablespoons olive oil over the top, and bake until the crust is golden brown, about 20 minutes. Cut into wedges, and serve immediately.

NEW POTATO & ROSEMARY PIZZA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat a pan of water, tip in the potato slices and simmer for 5 mins until just cooked through. Drain really well. Tip into a bowl with the olive oil and rosemary. Mix together well so that the potatoes are completely coated in the oil.
• Place the pizza bases on a baking sheet. Scatter the cheese over the pizza base, then arrange the potato mixture on top. Season with salt and pepper, then bake for 20 mins, until the pizza base is golden and the potatoes are starting to brown.

GRILLED POTATOES WITH GARLIC AND ROSEMARY

Steps:

• Heat olive oil, garlic, rosemary, and 1/2 teaspoons salt in small skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine mesh sieve into small bowl; press on solids. Measure 1 tbsp of solids and 1 tbsp oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
• Place skewered potatoes in single layer on large microwave-safe plate and poke each potatoe several times with skewer. Brush with 1 tablespoons strained oil and season liberally with salt. Microwave on high power until potatoes offer slight resistance when pierced with tip of paring knife, about 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil. Brush with remaining tbsp strained oil; season with salt and pepper to taste.
• Place potatoes on hotter side of grill. Cook turining once, until grill marks appear, about 4 minutes. Move potatoes to cooler side of grill, cover with 9x13" disposable aluminum pan and continue to cook until paring knife slips in and out of potatoes easily, 5-8 minutes longer.
• Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.