Servings: 2 10-inch pizzas
Ingredients:
1 ½ cups Yukon gold potatoes, thinly sliced
2 tablespoons olive oil, divided
Salt and pepper
3 sprigs fresh rosemary, divided
1 ½ cups zucchini, thinly sliced
1 pound prepared pizza dough
2 cups (8 ounces) Wisconsin Fontina Cheese, shredded
½ cup (2 ounces) Wisconsin Blue Cheese, crumbled
Zucchini & Potato Rosemary Pizza
Directions:
Prepare outdoor gas grill to medium high over direct heat.
Place sheet of aluminum foil on work surface. Place sliced potatoes in center of foil sheet. Drizzle with 1 tablespoon olive oil, salt and pepper. Add 1 sprig rosemary. Wrap foil up and around potatoes, creating a sealed pouch. If desired, wrap in second sheet of foil.
Repeat packaging in foil with zucchini slices, combining with 1 tablespoon olive oil, salt, pepper and 1 rosemary sprig.
Place potato pouch on grill over direct heat. Cook for 15-20 minutes, rotating frequently, until potato slices are cooked through but still firm.
Place zucchini pouch on grill. Cook 5-7 minutes, rotating frequently.
Remove both pouches from grill. Carefully open foil and cool slightly.
Divide dough into two halves. On floured surface, roll each half into 10-inch round.
Chop remaining rosemary.
Brush grill grates with olive oil and set to high heat.
Using floured unrimmed baking sheet or pizza peel, carefully transfer dough to grill. Close lid and cook dough approximately 2 minutes, until bottom is browned and crisp. Flip dough and cook 1 minute until second side is partially cooked (not fully browned or crisp). Remove dough from grill and place on floured surface partially cooked side down.
Working quickly, top dough evenly with Fontina, potatoes and zucchini. Return to grill, close lid and cook 1 minute. Distribute Blue Cheese crumbles evenly over pizza and cook 1 minute, or until bottom side of dough is browned and crisp. Remove from grill. Garnish with chopped rosemary. Cool 1-2 minutes before cutting and serving.