POTATO BACON AND CHEDDAR GRILLED PIZZA
Yields 6x 8” pizza shells
4 cups unbleached, all-purpose flour
1 tbs rapid-rise dry active yeast
1 tsp kosher salt
2 tsp granulated sugar
1 1/4 cup hot water, (imagine the temperature of hot tea)
1/2 cup Olivio extra virgin olive oil
1 lb red bliss potatoes, boiled and sliced 1/8” thick
1 lb applewood smoked bacon, cooked and crumbled
8 oz cheddar/jack cheese blend, shredded
½ cup scallion, thinly sliced
¼ cup extra virgin olive oil
1 tbs garlic, crushed
Tip: I like to flash bake all my dough in advance and make a stack of “pizza shells”. This works great when entertaining or getting the kids involved. Everyone can help themselves to a pizza shell and top it to their heart’s content. A sure way to avoid calzones!
This recipe can also be successfully divided in half!
Prep Time: 35 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour 30 Minutes
- For the dough: Gently incorporate all dry ingredients using an electric mixer with the dough hook attachment.
- In a 2 cup liquid measuring cup, combine 1 1/4 cup hot water (approx 120 degrees) with 1/2 cup Olivio extra virgin olive oil.
- With the mixer on low, slowly pour water/oil mixture down the side of mixing bowl.
- Mix on medium low until dough comes away from sides of bowl and begins to form a ball, about 5 minutes. If the mixture appears dry, add a little more Olivio olive oil down the side (not water).
- TIP: It works best to use olive oil (not flour) on your work surface to keep the dough from sticking while you knead and roll it out.
- Drizzle a little Olivio olive oil on your work surface. I like to work directly on my counter! Take ball of dough and knead a few times by hand on counter surface, then re-shape into a ball.
- Drizzle about 3 Tbs of Olivio olive oil around the side of the mixing bowl and return the ball of dough to the bowl. Turn the dough ball a few times, flipping it over so that it is covered with olive oil.
- Cover the bowl with cotton towel and let rise in a warm location for approx. 30 minutes while preparing your toppings.
- Preheat Fire Magic Grill to 450 degrees F
- The dough will have nearly tripled in size in just 30 minutes! Punch the dough ball down with your fist and gather the dough from the sides. Lay the dough ball back down on oiled work surface.
- Knead the ball for about 2 minutes, pressing out any remaining air bubbles. Divide the ball into 6 equal pieces and roll out each piece of dough as thin as possible (think 1/8″ish)
- Baste one side of dough in olive oil and face down on Fire Magic Grill. Flash bake dough for 2-3 minutes or just until some light golden brown patches begin to form on bottom and edge and grill marks become visible.
- Flip crust and immediately remove from grill. Add toppings to the surface that was just directly on the grill.
- First, baste crust in garlic and olive oil. Sprinkle a thin layer of cheddar down, followed by potatoes and more cheddar. Finish with bacon and scallion.
- Lower heat of Fire Magic to medium low or 300 degrees. Bake for an additional 3-5 minutes, moving periodically so as not to scorch the bottom.
- Remove from grill and finish with an extra sprinkle of scallion and drizzle of ranch dressing. Slice and serve hot!