Grilled Pizzas With Potatoes And Rosemary Recipes

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GRILLED POTATOES WITH GARLIC AND ROSEMARY



Grilled Potatoes With Garlic and Rosemary image

This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2-3 inches in diameter, cut potatoes in quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eights. Since potatoes are cooked in microwave, use wooden skewers. Very good recipe done on the BBQ. Recipe came from Cooks Illustrated.

Provided by Chef mariajane

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil, for grill rack
4 tablespoons olive oil
8 medium garlic cloves, minced
1 teaspoon fresh rosemary, chopped
kosher salt
2 lbs Red Bliss potatoes, scrubbed, halved, and skewered
ground black pepper
2 tablespoons fresh chives, chopped

Steps:

  • Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
  • Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
  • Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
  • PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

ROSEMARY CHICKEN & POTATO PIZZA



Rosemary Chicken & Potato Pizza image

Don't let the long list of ingredients scare you off. Most people have all of these items in their cupboard, and the various steps can be accomplished far ahead and the pizza can be assembled right before dinner. I usually make the toppings the morning I'm making this. If you love roast chicken and potatoes, try this - you'll love it.

Provided by P48422

Categories     Chicken

Time 1h20m

Yield 1 large pizza

Number Of Ingredients 25

5 tablespoons unsalted butter
1/4 cup minced shallots or 1/4 cup onion
4 minced garlic cloves
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1 pinch fresh ground pepper
1/3 cup chicken stock
1 tablespoon lemon juice (fresh)
3/4 lb small small red potato, sliced in 1/8 inch slices
2 garlic cloves, minced
1 teaspoon choplped fresh oregano or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon fresh ground pepper
1 teaspoon kosher salt
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon soy sauce
1/2 teaspoon kosher salt
2 tablespoons olive oil
3/4 lb boneless skinless chicken breast
1 pizza dough
1 1/2 cups shredded mozzarella cheese
2 teaspoons chopped fresh rosemary
3 teaspoons chopped fresh oregano
4 teaspoons chopped fresh parsley

Steps:

  • To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
  • Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
  • Add the salt and pepper, the stock and lemon juice.
  • Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
  • Remove the pan from the heat.
  • Quickly whisk in the remaining butter.
  • Set aside.
  • To make the potatoes: Preheat the oven to 325°F.
  • Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
  • Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
  • Discard the leftover marinade- do not pour over the potatoes.
  • Bake the potatoes for about 45 minutes.
  • Some of the slices may need to be flipped over to promote even browning.
  • Remove the potatoes from the oven when they begin to brown.
  • Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
  • Do not refrigerate.
  • To make the chicken: Combine the garlic, soy, salt and olive oil.
  • Marinate the chicken in this mixture for about 15 minutes.
  • Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
  • Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
  • To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now.
  • Spread 2 tablespoons of the garlic shallot butter over the surface.
  • Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
  • Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
  • When done, sprinkle the parsley over top, slice and serve.

Nutrition Facts : Calories 2253.3, Fat 155.8, SaturatedFat 67.8, Cholesterol 485.3, Sodium 4964.5, Carbohydrate 87.5, Fiber 12, Sugar 6.7, Protein 129.5

EASY VEGAN PAN PIZZA WITH POTATO, ONION, AND ROSEMARY RECIPE



Easy Vegan Pan Pizza With Potato, Onion, and Rosemary Recipe image

Ok, so maybe it's a bit of a carb overload, but potato on pizza is truly great, especially when the potato slices brown and crisp around the edges and the dollops of mashed potato come out crusted and golden, like these ones do.

Provided by J. Kenji López-Alt

Categories     Entree     Bread     Mains     Pizza

Time 10h30m

Yield 4

Number Of Ingredients 7

1 recipe Foolproof Pan Pizza (dough only), or 1 1/2 pounds store-bought pizza dough
1 pound (455g) Yukon gold potatoes (about 3 medium)
Kosher salt
1/2 cup (120ml) extra virgin olive oil
1 small yellow onion (5 ounces; 140g), thinly sliced
2 tablespoons roughly chopped fresh rosemary leaves
Freshly ground black pepper

Steps:

  • Divide dough into two equal balls. Pour 2 tablespoons (30ml) of oil in the bottom of each of two 10-inch cast iron skillet or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the lower middle position and preheat oven to 550°F.
  • While dough rises, make mashed potatoes. Peel and roughly dice one potato and cover with salted water in a medium saucepan. Cook until tender, about 15 minutes. Drain and pass potato through ricer, returning to now-empty pot. Add 2 tablespoons (30ml) olive oil, season with salt and pepper, and fold with a wooden spoon until incorporated. Set mashed potatoes aside.
  • Meanwhile, using a mandoline, slice remaining two potatoes into 1/8th-inch thick slices. Transfer slices to a large bowl filled with water. When all potatoes are sliced, drain and rinse, then carefully dry slices in a salad spinner or with paper towels. Return to bowl, add onions, 2 tablespoons (30ml) olive oil, and rosemary, and season with salt and pepper. Toss to coat and set aside.
  • After dough has risen for two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
  • Layer potatoes slices on top of pizzas, letting some onion pieces cling to them and shingling them to make a pretty pattern. Add any remaining onion slices, rosemary, and drizzle remaining 2 tablespoons oil (30ml) on top of pizzas. Use a small spoon to add mashed potatoes to top of pizzas in 1-inch dollops.
  • Bake until potatoes are browned around the edges, mashed potatoes are crisp and browned, and bottom of pizzas is a crisp golden brown, 15 to 20 minutes. Remove from oven and serve immediately.

Nutrition Facts : Calories 795 kcal, Carbohydrate 105 g, Cholesterol 0 mg, Fiber 6 g, Protein 14 g, SaturatedFat 5 g, Sodium 937 mg, Sugar 6 g, Fat 36 g, ServingSize serves 4 (makes two 10-inch pizzas), UnsaturatedFat 0 g

GRILLED PIZZAS WITH POTATOES AND ROSEMARY RECIPE | EPICURIOUS.COM



Grilled Pizzas with Potatoes and Rosemary Recipe | Epicurious.com image

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

Provided by @MakeItYours

Number Of Ingredients 15

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)

Steps:

  • Make dough:
  • Stir together water, yeast, and sugar in a large bowl and let stand until foamy, about 10 minutes. (If mixture doesn't foam, discard and start over.) Stir in oil, flour, cornmeal, and table salt, then stir until a dough forms.
  • Knead on a floured surface, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, 5 to 10 minutes (dough will be moist).
  • Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
  • Form dough into pizzas:
  • Punch down dough and divide into 6 balls. Roll out 1 ball of dough 1/8 inch thick (about 7 inches in diameter) on a lightly floured surface. Brush off excess flour, then transfer dough to a lightly oiled baking sheet and cover surface of dough completely with plastic wrap. Roll out remaining balls of dough in same manner, covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.
  • Make potato topping while dough is chilling:
  • Preheat oven to 425°F.
  • Thinly slice potatoes (1/8 inch thick) using a mandoline or other manual slicer, then toss with oil, garlic, salt, rosemary, and pepper in a large bowl until lightly coated.
  • Spread potatoes in 1 layer on 2 lightly oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tender, about 15 minutes total. Cool potatoes on sheets on racks.
  • Grill pizzas:
  • Prepare grill for cooking.
  • Remove plastic from 3 dough rounds (if grill is not large, work with 1 piece at a time) and lightly brush dough with some oil. When the fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), carefully transfer dough, trying not to stretch it, oiled side down, with your hands to grill rack.
  • Grill oiled rounds until undersides are browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, sprinkle each crust with 1/3 cup mozzarella and cover with potato slices, overlapping them and leaving a 1/4-inch border around edge.
  • Grill, covered, until undersides are golden and cheese is melted, about 4 minutes.
  • Cooks' notes:
  • Dough may be mixed in a food processor. Process proofed yeast with oil, flour, cornmeal, and salt until a ball forms, then knead on a floured surface.
  • You can use a lightly oiled well-seasoned ridged grill pan to cook pizza dough.
  • Potato topping can be prepared 1 day ahead and chilled, covered. Bring to room temperature before using.

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