Thursday, November 13, 2008

What's on the Grill #100!

Stuck in the SmokeWell here we are.  My 100th What's on the Grill post.  It certainly doesn't seem like a year and a half ago that I stole the title from Eric!  Stranger still, I didn't use the What's on the Grill moniker until post #2.  Truth be told, I had grand plans for my 100th post.  Filet? Rib Roast?  Ribs?  Oh no, try pizza.  Yup, my 100th WOTG post is pizza.  Fortunately, it has a twist: Grilled Mashed Potato Pizza.

Our local, Bostons, has a great Mashed Potato Pizza.  This was my first shot at trying to recreate it. 

I have grilled pizzas many times before, although they really aren't being grilled on the grates.  I use a stone.  I have also started using pizza screens I picked up form a local restaurant supply store.  I find it makes it a lot easier to get the pizza on and off the peal.  It isn't exactly traditional, but it works for me.


I prefer to make my own pizza dough.  I was out of high gluten flour, so I had to use bread flour.  Dough making is not my strong point.

1 cup warm water
1 packet yeast
1 Tbsp sugar
3 cups flour
2 Tbsp Olive Oil

Mix the water, yeast and sugar and let sit until foamy.  About 10 minutes.

I use a stand mixer and mix half the flour with the yeast mixture.  I then add the olive oil, salt and the remainder of the flour.  With the bread hook, mix on low until smooth.  Towards the end, I take it out and knead it by hand.  Shape the dough into a ball and place in a large greased bowl.  Stick it some place warm and let it rise until doubled in size.  It takes about 2 beers...err I mean 1 1/2 hours.

The Toppings

It's mashed potato.  Everyone knows how to make mashed potatoes, so I am not going there. 

So, beside mashed potato, you also need bacon.  Fortunately, that is what a cast iron skillet and a side burner is for.  Man, I could stop right there.  I love bacon.


Once your dough has risen, punch it down and let it sit for a few more minutes.  Then, work it into a roundish pizza shape.  I use a rolling pin because I am just not talented enough to throw it in the air. 

With the dough ready, I painted some melted butter across the top.  I have no idea if this did anything, it just sounded good...and I had some butter on hand.

Brush on the butter...

Next, spread your mashed spud.  At the time I used four medium size russets.  Next time I will back it down to three.  Four was a little too much.

Spread on the spud...

With the spud spread, add the chopped bacon and copious amounts of cheddar cheese.

Topped with cheese & bacon

I preheat the grill on high for about twenty minutes.  Before I get ready to put the pizza on I kill the burners under the stone.  I have had problems with the crust burning if I leave them on.  

I gave it about ten to twelve minutes.  To serve, add chives and a nice fat dollop of sour cream. 

Mashed Potato Grilled Pizza

Thanks for sticking with me this long.  Here's to another 100 grilled meals.  If I make it to 200, I promise I will make it something special(er)!


"The Outdoor Cook" said...

Congratulations!!!! That a huge milestone. I really enjoy your blog,heck any one who uses a Weber is my kinda cook! Great pizza, never heard of a potato pizza but it sounds (and looks) great.
Thanks - looking forward to the next few hundred posts.

Mike said...

Thanks so much, I really appreciate it! I do love my Webers.

The Virtual Ranger said...

Congrats on #100! We follow your exploits with great pleasure... keep grillin'!

Mike said...

Many thanks Matt!

ewtotel said...

First of all, Number 100. It brings a tear to my eye, and more than a little plaque to my arteries.

Secondly, when in doubt, ALWAYS err on the side of brushing something with butter as opposed to not. That philosophy has never let me down, and guarantees that I'll never again wear my size 34 jeans.

Way to go, brother!