Grilled Onion Potato And Raclette Pizza Recipes

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GRILLED ONION, POTATO AND RACLETTE PIZZA



Grilled Onion, Potato and Raclette Pizza image

Pizza on the grill! I found this recipe a couple months ago while searching for a potato pizza recipe on Google. It is from a personal blog that includes a food section http://www.invisible-jet.net and is attributed to "Mia." I have made it once with a prepared wheat pizza dough, baking it instead of grilling it, and it was very tasty though a little greasy. The carmelized onions and Raclette (a mild, nutty semi-firm cheese from Switzerland), not to mention the fresh lemon juice, are really what make it interesting, and I imagine grilling it only serves to enhance the taste further. I read that Gruyere, Emmental, Jarlsberg or Swiss cheese are good substitutes for Raclette. An unusual, rich and satisfying pizza. Prep time does not include the time spent making the pizza dough.

Provided by Cinizini

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

1 pizza crust, 10 inches in diameter, pre-baked
4 potatoes
2 onions, sliced
2 garlic cloves, chopped
4 ounces raclette cheese, in thick slices
1/4 lemon
2 teaspoons dried oregano
2 tablespoons olive oil (plus more for drizzling)
salt
black pepper, freshly ground

Steps:

  • If you aren't using a pre-baked pizza dough, bake the raw dough until 10 minutes shy of being done before using in the recipe. The author mentions adding a thin layer of tomato sauce prior to baking the crust.
  • Bring a pot of lightly salted water to the boil and simmer potatoes in it for 20 minutes or until easily pierced with a fork. When done, drain, cool and cut into 1/4"-thick slices.
  • Meanwhile, in a medium skillet over medium-low heat, sautee the sliced onion with 1 teaspoon of the oregano and the two tablespoons olive oil until onions are translucent, or about 15 minutes; set aside.
  • To assemble the pizza: Drizzle the prepared crust with olive oil and season with salt, pepper and remaining oregano. Sprinkle with the garlic. Top with slices of potato, then tear the raclette into pieces and scatter over the potato slices. Finally, spread the onion slices on top of the potatoes and cheese.
  • Grill on medium-low heat for 5-7 minutes, then shut grill off and let pizza sit for 5 minutes or until the cheese has melted and the pizza is crispy and browned. Watch closely--If browning too quickly, move pizza to top rack of grill.
  • Remove to serving plate, drizzle with olive oil and season with salt, pepper and the fresh lemon juice squeezed over top. Serve immediately.

Nutrition Facts : Calories 503.8, Fat 14.1, SaturatedFat 2, Sodium 30.2, Carbohydrate 88.6, Fiber 12, Sugar 8.1, Protein 10.1

GRILLED POTATOES AND ONION



Grilled Potatoes and Onion image

Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.

Provided by Bob Cody

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 5

4 medium (2-1/4" to 3" dia, raw)s potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Steps:

  • Preheat grill for medium heat.
  • For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
  • Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 40.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 677.3 mg, Sugar 2.8 g

LOADED POTATO PIZZA



Loaded Potato Pizza image

Make and share this Loaded Potato Pizza recipe from Food.com.

Provided by Mebriella

Categories     < 4 Hours

Time 2h20m

Yield 1 piece of pizza, 8 serving(s)

Number Of Ingredients 14

2 3/4 cups flour
2 tablespoons sugar
1 (1/4 ounce) fast rising yeast (1 individual package or 2 1/4 tsp of yeast)
1/2 teaspoon salt
1 cup water
2 tablespoons oil
1 cup fresh mozzarella cheese (cubed)
1 cup sliced red potatoes (roasted, cooking instructions below, or your can use any potato you like)
1/3 cup bacon (cooked and chopped)
1/2 cup green onion (chopped)
1/2 cup shredded mozzarella cheese (low moisture)
1/2 cup shredded cheddar cheese
1/2 cup sour cream
4 tablespoons ranch dressing

Steps:

  • Proof the yeast first: Warm the 1 cup of water until its look warm. Stir in the sugar and yeast. Let it rest for 10 minutes. Its should look frothy.
  • If using a bread maker: Add ingredients to bread maker on dough setting. Skip the manual hand kneading of dough. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin.
  • HAND KNEADING DOUGH:
  • QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin. The roll the ends inwards slightly, this is your crust and prevent any wet ingredients from running off. (Note: You could also make the dough the night before and place dough in refrigerator, let dough sit at room temperature before using.).
  • NOT SO QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature. After the dough as risen, use your fingers/hands to stretch it and shape it into a round or square pizza.
  • FOR THE POTATOES: Slice potatoes about 1/8 inch thick. Toss in oil, salt, and pepper and roast at 425 degrees for 10 minutes.
  • Mix sour cream and ranch together until completed incorporated. Let sit in refrigerator until ready to use to let flavors come together.
  • PREPARING THE PIZZA:.
  • Preheat oven to 400 degrees.
  • Spread the potatoes evenly on rolled out dough.
  • Top with cubed Mozzarella, shredded Mozzarella, and shredded cheddar cheese.
  • Sprinkle the pizza with the bacon and green onions.
  • Bake in a 400 degree oven until the edges turned brown - start checking around 15-20 minutes (times vary depending on the amount of toppings added.).
  • Top with the sour cream/ranch sauce. Serve with extra sour cream/ranch sauce on the side. ENJOY!

Nutrition Facts : Calories 399.6, Fat 20.4, SaturatedFat 7.9, Cholesterol 38, Sodium 471, Carbohydrate 41.2, Fiber 1.9, Sugar 4.6, Protein 12.8

POTATO, CARAMELIZED ONION AND ROSEMARY PIZZA



Potato, Caramelized Onion and Rosemary Pizza image

Make and share this Potato, Caramelized Onion and Rosemary Pizza recipe from Food.com.

Provided by Chef mariajane

Categories     < 30 Mins

Time 25m

Yield 2 12-inch pizzas

Number Of Ingredients 9

4 teaspoons extra virgin olive oil
2 cups yellow onions, sliced
10 yellow petite potatoes
2 prepared pizza crust (12-inch)
1 3/4 cups Fontina cheese, shredded, divided
2 tablespoons fresh rosemary, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons extra virgin 100% olive oil

Steps:

  • Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
  • Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
  • Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
  • Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!

Nutrition Facts : Calories 1374.7, Fat 44.2, SaturatedFat 20.4, Cholesterol 109.6, Sodium 1408.5, Carbohydrate 203.2, Fiber 26.5, Sugar 16.6, Protein 47.6

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