The trick is to smoke the meat and not make the meat smoke

POTATO & PANCETTA PIZZA WITH ARUGULA

  Date: June 06, 2010
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
I noticed this recipe when I was searching the Williams-Sonoma website for the GRILLED NEW POTATOES recipe I made last weekend. This pizza was decidedly different and the potato wedges intrigued me. I made 3 changes. First I used my own favorite Grilled Pizza Dough recipe. Secondly I cooked it my normal way without the pizza stone this recipe used. Third & last Stephen Raichlen says if something is good made it’s usual way, it is even better grilled. So I grilled the potatoes rather than par boil them-big improvement in my opinion.

For the potatoes I tossed them with some olive oil & grilled them in a lidded grill pan, but did not take them fully to completion, since they would cook further on the pizza. The rest of the process will be described in the photos below. When it was time to pull the pizza off the grill, it was odd smelling potatoes when I opened the grill. The crust on this pizza came out just about perfectly. The toppings were a tasty & interesting change of pace, definitely worth making if you are looking for something different.
Recipe Source:
Alt image
Pizza on the Grill
Pizza on the Grill:
Dough & Cooking Method.
Alt image
Meathead
Williams-Sonoma Website:
Here is the recipe from the Williams-Sonoma Web Site:

GRILLED POTATOES & PANCETTA PIZZA WITH ARUGULA.

NOTE: I didn’t use the pizza stone in the recipe, & grilled the potatoes.
Grill:
Alt image
Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Zyliss Mandoline Slicer
  • W-S Wire Mesh Grill Pa
  • Wood Pizza Peel / SR 19" Locking Tongs