This grilled pizza celebrates Independence Day with the red of roasted peppers, white of creamy goat cheese, and blue of blue potatoes. Oh, and bacon. Enjoy!
2 Tablespoons balsamic vinegar (or vinegar of choice)
heavy pinchkosher salt
several grindingsblack pepper
Toppings
6ozbaconpar-cooked (some of the fat rendered but not crispy)
4 ozfreshly grated mozzarella cheese
5-6small blue or purple potatoes, washed and sliced about 1/16" thickBoil for 1 minute in well salted water. Drain and run cold water over them to stop the cooking process
8ozfresh goat cheesecrumbled
8ozroasted red pepperdiced. Use a small star cutter to cut some larger pieces into star shapes
Instructions
For the Dough
Cut the dough into 4 6oz pieces. Roll each piece into a ball on the counter. Stretch and/or roll the dough into 8" rounds (or round-ish-es)
Brush the less attractive side of each round with olive oil.
To Grill and Assemble the Pizzas
Set up a two-zone grilling situation. You'll be grilling on the cooler side.
Place one round of dough, oil-side-down, on the grill. Grill 1-2 minutes, turning the dough 180 degrees halfway through. (I used long-handled tongs for this)
Flip the dough over and brush on some of the fig balsamic sauce.
Top with 1/4 of the bacon, mozzarella, blanched purple potatoes, goat cheese, and roasted red peppers (including 1-2 stars per pizza. No need to get crazy)
Put the lid on the grill and let the pizza cook 4-5 minutes, turning the pizza 90 degrees every minute or so to help it cook evenly. There may be a better way to do this, but I'm telling you how I did it. If you are a pro at grilling pizza, please do what has worked for you in the past.
Serve hot, and enjoy.
Notes
*I used the pizza dough recipe from Revolutionary Pizza, which magically makes alomst exactly 24 oz of dough. You can find the recipe here. Note:the dough does not need any help getting charred spots on the hot grill, so leave out the sugar.