- 6
Ingredients
- Pizza Dough (see step 1)
- 1 pound potatoes, peeled and cut into 1 inch dice
- Coarse salt (kosher or sea)
- 1 tablespoon butter
- 6 slices of bacon, cut crosswise into 1/4-inch pieces
- 1 large red onion, finely chopped
- Olive oil
- 2 cups grated Muenster cheese (6 to 8 ounces)
- 1 tablespoon cracked or coarsely ground black peppercorns
Preparation
Step 1
Make the Pizza Dough and when it is almost finished rising, continue with the pizza recipe.
Place the potatoes and 2 quarts cold salted water in a large pot over medium heat and bring to a boil. Cook until the potatoes are just tender, about 5 minutes. Drain the potatoes in a colander, rinse under cold water, and drain again.
Melt the butter in a heavy skillet over medium heat. Add the bacon and onion and cook until both are nicely browned, about 4 minutes. Stir in the boiled potatoes and cook until lightly browned, about 3 minutes. Transfer the potato mixture to a strainer over a bowl to drain off the excess bacon fat.
Set up the grill for direct grilling using a two-zone fire, preheat one zone to high and the other zone to medium. Set up an oiled baking sheet and a cruet of oil on a side table next to the grill. Set the potato mixture, cheese, and peppercorns in bowls within reach.
Turn the crust over, moving it to the medium zone of the grill. Lightly brush the top with some olive oil and spread one sixth of the potato mixture on top. Sprinkle 1/3 cup of the cheese and 1/2 teaspoon of the pepper on top.
Pizza Dough:
Advance Prep: 1 hour and 20 minutes to 1 hour and 40 minutes for the dough to rise.
This dough is exceedingly easy to make, but it may be wetter than you’re used to. The easiest way to make it is in an electric stand mixer fitted with a dough hook. Yo can use a food processor, but if you do, you may need to add a little more flour.
Yield: Makes enough dough for 6 individual pizzas
1-3/4 cups warm water
2 packages active dry yeast (about 4-1/2 teaspoons)
1 tablespoon molasses
2 teaspoons coarse salt (kosher or sea)
3 tablespoons extra-virgin olive oil
3-1/2 unbleached all-purpose flour, or more if necessary
1/2 cup whole wheat flour, or more all-purpose flour
Step 1: Place the water, yeast, and molasses in the bowl of a stand mixer, stir to mix, and let stand until slightly foamy, 5 to 10 minutes.
Step 2: Add the salt and 2 tablespoons of the olive oil and mix with a dough hook on the low speed until combined, about 2 minutes. Add the all-purpose and whole wheat flours and mix on the low speed until a smooth dough forms and pulls away from the side of the mixer, 8 to 10 minutes. The dough should be soft and moist but not sticky. If the dough is too wet, add a little more flour. The dough can also be made in a food processor; in this case, add the flour and salt first, followed by the yeast mixture and 2 tablespoons of olive oil.
Step 3: Use the remaining 1 tablespoon of olive oil to oil the inside of a large bowl. Gather the dough into a ball and place it in the bowl, turning to coat all sides. Cover the bowl with plastic wrap and let the dough rise until doubled in size, 1 to 1-1/2 hours at room temperature or overnight in the refrigerator.
Step 4: Remove the dough from the bowl and place on a lightly floured board. Knead the dough a few times with your hands, until it has reduced to its original size.
Step 5: Divide the dough into 6 even balls about 3 inches in diameter. Place the balls of dough on a lightly oiled baking sheet and brush each with a little oil. Cover the dough with plastic wrap and let rise at room temperature until soft and puffy, 20 to 40 minutes.