My reason for this change is because I saw Sam cooking this on his show and really wanted to try it, but it's not in either book.
- 1 ball pizza dough, or
- 1 large clove garlic, minced
- 2 tablespoons olive oil
- 1 1/2 cups cooked mashed potatoes
- 2 ounces Ready Bacon, diced and cooked until crispy
- 1/2 cup shredded Monterey Jack cheese
- Lightly oil a baking sheet and spread out dough until it's about 1/4 to 1/3 inch thick - it doesn't need to be a perfect circle (in fact it rarely is)
- Warm potatoes in a small pot on stove
- Combine garlic & oil in a small bowl and set aside
- Heat grill to medium
- Lightly brush top of dough with oil and put oiled side down on the grill
- Once bottom of dough has good grill marks - 5 to 7 minutes, lower heat and flip dough over
- Brush top with garlic oil, then spread with the mashed potatoes, bacon and then sprinkle with the cheese
- Close grill lid and let cook until cheese melts, about 3 or 4 more minutes
- Remove, slice and eat - but that was obvious, right?
- For a store bought ready crust, brush the top with garlic oil, then add the potatoes, bacon and cheese and bake in a 425 oven about 12 minutes.
I used a refrigerated roll-out crust for the pizza tonight. I'll probably stick with that again because it grilled up very nicely. When I used my rocker-style pizza cutter when the pizza was finished, the crust did have a wonderful crunchy sound to it.
The next time I make this, I need to pay more attention to the grill temperature and keep it turned down a little lower. Plus, while that's going on, I need to warm the potatoes and bacon a little longer, on higher heat. It was more of a frantic cooking speed I was going at tonight, so the next time I make this, I'll try to slow myself down somewhat.