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.