Grilled Pesto and Goat Cheese Pizza with Creamer Potatoes Grilled Pesto and Goat Cheese Pizza with Creamer Potatoes

Grilled Pesto and Goat Cheese Pizza with Creamer Potatoes

Onion & Chive

A delicious pizza topped with pesto, grilled Creamer potatoes, goat cheese, and mushrooms.

Thank you to Foodness Gracious for this pizza-grilling inspiration!

 

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Grilled Pesto and Goat Cheese Pizza with Creamer Potatoes

By Gerry Speirs

Grilled Pesto and Goat Cheese Pizza with Creamer Potatoes

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Onion & Chive

Onion & Chive

Where To Buy

Preparation

Preheat your grill to high heat.

Add two tablespoons olive oil to the Oven | Grill Ready Little Potatoes tray along with half of the seasoning pack. Mix well and place on the grill.

Cook for 30 minutes.

Add the remaining one tablespoon olive oil to a pan and sauté the sliced mushrooms for five minutes or until soft. Set aside.

While the potatoes are cooking roll out your pizza dough until you have a circle approximately 12 inches by 12 inches.

Open your grill and move the potatoes over to the side.

Place the pizza dough directly onto the grill and grill until the dough starts to puff up, about four minutes.

Flip the pizza dough over and repeat. The dough should be almost baked at this point.

Take the dough from the grill and place it on a cutting board. Spread enough pesto over the dough to act like a pizza sauce.

Slice the grilled potatoes in half and add to the pizza.

Top with the mushrooms and crumbled goat cheese.

Finally place the pizza back on the grill and close it to maintain a heat just enough to soften the cheese, about 3 to 4 minutes.

Garnish with fresh oregano and slice.

Step 1 out of 13

Preheat your grill to high heat.

Step 2 out of 13

Add two tablespoons olive oil to the Oven | Grill Ready Little Potatoes tray along with half of the seasoning pack. Mix well and place on the grill.

Step 3 out of 13

Cook for 30 minutes.

Step 4 out of 13

Add the remaining one tablespoon olive oil to a pan and sauté the sliced mushrooms for five minutes or until soft. Set aside.

Step 5 out of 13

While the potatoes are cooking roll out your pizza dough until you have a circle approximately 12 inches by 12 inches.

Step 6 out of 13

Open your grill and move the potatoes over to the side.

Step 7 out of 13

Place the pizza dough directly onto the grill and grill until the dough starts to puff up, about four minutes.

Step 8 out of 13

Flip the pizza dough over and repeat. The dough should be almost baked at this point.

Step 9 out of 13

Take the dough from the grill and place it on a cutting board. Spread enough pesto over the dough to act like a pizza sauce.

Step 10 out of 13

Slice the grilled potatoes in half and add to the pizza.

Step 11 out of 13

Top with the mushrooms and crumbled goat cheese.

Step 12 out of 13

Finally place the pizza back on the grill and close it to maintain a heat just enough to soften the cheese, about 3 to 4 minutes.

Step 13 out of 13

Garnish with fresh oregano and slice.

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