Recipes

Loaded Baked Potato Pizza

Loaded Baked Potato Pizza with Bacon, Cheese, Sour Cream and Chives
31 March 2016
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

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, we recommend doubling or tripling the recipe and making a few of these pizzas.

Servings

Yields 1 10-inch pizza

Ingredients

    • 1 10-ounce Two Hearted Ale Whole Wheat Pizza Dough ball
    • 1 medium-sized Yukon Gold potato
    • Extra virgin olive oil
    • Fine sea salt
    • 5 tablespoons sour cream
    • 1 cup grated Manchego
    • 1/4 cup shredded sharp cheddar
    • 2 slices thick-cut bacon, fully cooked and roughly chopped
    • 1 heaping teaspoon chives, chopped

Instructions

First, cook the potato using the same basic method as our Smash-roasted Red Potatoes recipe. We suggest making extra potatoes to enjoy later as leftovers.

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. We 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 hood. Roast in the indirect zone until browned and crispy at the edges, about 45 minutes total time. Rotate the pan halfway through cooking. Remove from the grill and reserve.

Working on a lightly-floured surface (we use Caputo ’00 flour), form the dough ball into a 10-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.

Place the pizza on a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is nicely browned.

Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Remove from the oven. Top with 2 tablespoons of sour cream and the chopped chives before serving.

Related Recipes



Comments


No reviews have been made, be the first!


Leave a Comment

What is the name of the town in Michigan where we build our grills?
(Hint: It is also in the name of the company.)

Innovation is at the heart of every Kalamazoo product. Each part of the collection — from grills and pizza ovens to refrigeration and cabinetry — represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.