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)!