Get ready to revolutionize your pizza night with a mouthwatering twist that will make your taste buds dance! This isn't just another pizza recipe – it's a grilled masterpiece that combines the crispy charm of wood-fired crust with the irresistible combo of creamy potatoes and smoky bacon. Imagine a pizza so delicious that it breaks all the traditional rules, transforming your backyard grill into a gourmet pizzeria that will have your friends and family begging for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 2 medium potatoes, thinly sliced
- 1 cup cooked bacon, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare your grill by preheating it to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Wash and thinly slice the potatoes using a mandoline or sharp knife. Aim for uniform, thin slices about 1/8 inch thick to ensure even cooking.
- Par-boil the potato slices in salted water for 2-3 minutes until slightly tender. Drain and pat dry with paper towels to remove excess moisture.
- Roll out the pizza dough on a floured surface to create a thin, even circle approximately 12 inches in diameter. Brush both sides of the dough with olive oil.
- Carefully transfer the dough to a preheated grill. Cook for 2-3 minutes until grill marks appear and the bottom becomes firm.
- Flip the dough and quickly add the thinly sliced potatoes, creating an even layer. Sprinkle chopped bacon and shredded mozzarella cheese over the surface.
- Close the grill lid and cook for an additional 3-4 minutes, or until the cheese melts and the bottom of the crust becomes golden brown.
- Remove the pizza from the grill and let it rest for 1-2 minutes. Drizzle with sour cream and season with salt and freshly ground black pepper.
- Slice the pizza into wedges and serve immediately while hot and crispy. Repeat the process for the second pizza.
Tips
- Temperature is Key: Ensure your grill is consistently at medium-high heat (400-450°F) for the perfect crispy crust.
- Moisture Management: Always pat your potato slices dry after par-boiling to prevent a soggy pizza base.
- Oil Your Grates: A well-oiled grill prevents sticking and helps create beautiful grill marks.
- Quick Assembly: Have all ingredients ready before grilling, as the cooking process moves quickly.
- Don't Walk Away: Grilled pizzas cook fast, so stay close and monitor to prevent burning.
- Experiment with Toppings: While this recipe is amazing, feel free to add your favorite herbs or swap cheeses for a personalized touch.
- Let it Rest: Allow the pizza to sit for a minute after grilling to let the cheese set and flavors meld.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 20g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 50mg
