Kalamazoo AFPO-C-2-NA-NG Use And Care Manual page 28

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Loaded Baked Potato Pizza
If you love potato skins, that classic pub appetizer, then you'll love this pizza. Potatoes
are smashed and roasted until crisp on the grill, then joined by bacon and cheese on a
hearty whole-wheat ale pizza dough. Given the time involved in making the smash-roasted
potatoes, you might want to double or triple the recipe to make a few of these pizzas.
Yields 1 10 inch pizza
1 medium-size Yukon Gold potato
Extra virgin olive oil
Fine sea salt
10-ounce Two Hearted Ale Whole-
Wheat Pizza Dough ball
5 tablespoons sour cream
1 cup grated Manchego cheese
¼ cup shredded sharp Cheddar
2 slices thick-cut bacon, fully cooked
and roughly chopped
1 heaping teaspoon chopped chives
KalamazooGourmet.com +1.800.868.1699
Directions
Prepare the grill for indirect grilling at 450° to 500°F.
Place the potato in a large pot. Fill with water to cover the potato by 1 inch.
Bring to a boil over medium-high heat, then boil for 20 minutes more. Remove
from heat and drain.
Place the potato on a heavy, grill-safe baking sheet. (I like to use a Silpat mat
placed inside the sheet pan.) Smash the potato to flatten and break it open
Drizzle with olive oil and season generously with salt.
Place the pan in the indirect grilling zone and close the grill lid. Roast in the
indirect zone until the potato is browned and crispy at the edges, about 45
minutes total time. Rotate the pan halfway through cooking. Remove from the
grill and reserve.
Preheat the pizza oven for cooking with the upper burner control on HIGH and
the lower burner control on LOW.
Working on a lightly floured surface, gently form the dough with your hands
into a 10- to 12-inch pizza.
Spread 3 tablespoons of sour cream evenly onto the dough. Add the
Manchego and Cheddar. Distribute the bacon and potato, breaking the potato
into smaller pieces.
Transfer the pizza to the oven. (See tip on page 217.) Cook until the cheeses are
melted and the crust is nicely browned, about 2 to 3 minutes.
Remove from the oven. Top with the remaining 2 tablespoons of sour cream
and the chopped chives before serving.
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