Yukon Gold Rush Grilled Pizza

Yukon Gold Rush Grilled Pizza
Photo by Christopher Hirsheimer


  • ¼ cup Niçoise olives, drained and pitted
  • Leaves from 2 sprigs fresh rosemary or 2 tsp. dried rosemary
  • ¼ cup uncooked cornmeal
  • 1-½ cups grated Gruyère cheese
  • 1 ball (8 oz.) prepared pizza dough, at room temperature
  • 4 medium Yukon Gold potatoes, left unpeeled and cut into ½-inch-thick rounds
  • Freshly ground black pepper
  • + 4 more ingredients
    • 4 Tbs. olive oil, divided
    • ½ cup Roasted Garlic Paste
    • Kosher salt
    • 4 oz. thickly sliced pancetta, diced

Preheat the grill as per the master instructions below .Brush the sliced potatoes with 2 Tbs. of the oil and season with salt. Place them on the cooking grate over indirect heat, and grill until well marked and cooked through, about 20 minutes (or bake on a sheet pan in a preheated 350°F oven), t...

View full recipe at Fine Cooking


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