Grilled Pizzas with Potatoes and Rosemary Recipe | Epicurious.com
"Red potatoes keep their shape well ? they don’t disintegrate during cooking ? and they absorb the flavors around them, like the garlic and rosemary in these pizzas. The flaky white crystals of Maldon sea salt, which is hand-harvested in Maldon, England, make a beautiful garnish for these pizzas. Active time: 1 1/2 hr Start to finish: 4 hr..."
INGREDIENTS
•
2/3 cup lukewarm water (105–115°F)
•
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
•
1 teaspoon sugar
•
2 tablespoons olive oil plus additional for brushing
•
1 2/3 cups unbleached all-purpose flour plus additional for dusting
•
1/4 cup yellow cornmeal
•
1 1/2 teaspoons table salt
•
2 lb red boiling potatoes
•
3 tablespoons olive oil
•
4 garlic cloves, minced
•
1/2 teaspoon table salt
•
2 teaspoons chopped fresh rosemary
•
1/4 teaspoon black pepper
•
8 oz fresh mozzarella, grated (2 cups)
•
Garnish: fresh rosemary leaves and coarse sea salt (preferably Maldon)
Comments & Reviews
Just A Pinch Sweepstakes