Grilled Idaho® potato pizza with rosemary, onions and ricotta cheese is a delicious and easy summer dinner. Thinly sliced Yukon gold potatoes, onions and rosemary are nestled into ricotta-topped grilled pizza dough.
To infuse olive oil with rosemary : Combine 3 sprigs rosemary (rinsed and dried) + 1 cup olive oil in a small pot. Heat on low for 10 minutes. Oil should be warm; it should not simmer. Turn off the heat and let it cool for one hour. The rosemary will infuse the oil as it cools. Strain and discard rosemary. Store in an airtight container in the refrigerator. Use leftover oil for cooking more potatoes.
To get a slight char on the potatoes: Place an oven rack about 5 inches below the broiler in the oven. Slide the cooked pizza under the broiler until the potatoes are slightly charred, about 2-3 minutes. Then, top with Pecorino and salt.
If you are nervous about placing dough onto grill grates: sprinkle the BOTTOM of a sheet pan (baking sheet) with cornmeal. Place dough on top and gently shake to make sure it isn't sticking. Gently slide dough off of pan and onto grill grates. Cornmeal prevents the dough from sticking and gives you a little extra insurance.
Yield: 2 medium pizzas
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane
EAGLE, ID 83616