Grilled potato pizza with rosemary
Grilled potato pizza with rosemary, onions and ricotta cheese is a delicious and easy summer dinner. Thinly sliced Yukon gold potatoes, onions and rosemary are nestled into ricotta-topped grilled pizza dough. The pizza is finished off with a sprinkling of pecorino cheese and flaky sea salt.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my hash brown crust pizza and my grilled potato wedges recipes. For ease of browsing, you can find all of my potato recipes in one place.
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This recipe is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
Why you should make this recipe
- Easy – Store-bought dough makes this grilled potato pizza easy enough for a weeknight.
- Perfect for gatherings – This recipe can be scaled up to feed a large crowd.
- Versatile – Switch up the toppings to make endless variations.
Grilled potato pizza with rosemary
This potato pizza is a variation of one I had years ago from Sullivan Street when I lived in NYC. Most pies in this style do not have cheese, and if you prefer it that way, it will still be fantastic. I, however, like cheese.
Instead of red sauce, I coat the grilled dough with a thing layer of ricotta. Then the finished pie is sprinkled with a generous amount of pecorino and flaked sea salt.
It is carbs on carbs, and you’d expect it to be heavy, but it is a delightfully light pie. It does require just a little preparation, but all good things do.
Ingredients
This recipe requires no expensive equipment (other than a grill, but more on that later) and all of the ingredients are easily found at the store.
- Dough – Buy dough from your local pizzeria or Italian market. If you prefer to make your own, get the recipe from the master, Jim Lahey, in his book, My Bread.
- Onion – I use a sweet onion, like Maui, Vidalia or Walla Walla.
- Olive oil – Use your favorite brand.
- Rosemary – Rosemary tops the pizza and it is also infused into the oil.
- Yukon gold potatoes – These are my potatoes of choice for this pizza. They are a beautiful yellow color and have the perfect texture.
- Cornmeal (optional) – If you are hesitant about getting the dough on the grill, cornmeal will help it to slide off the pan.
- Ricotta cheese – Ricotta is spread onto the grilled dough and also acts as a glue for the toppings.
- Pecorino Romano cheese – This will be sprinkled on top of the finished pie.
How to make
Here’s a quick summary of how to make grilled pizza. Please see the recipe card at the bottom of this post for the full recipe.
- Slice potatoes into thin rounds (about 1/16″) and drop into a bowl of water. I use a Mandoline slicer to do this very quickly. You can also use a very sharp Chefs knife.
- Soak the potatoes in water for a few minutes, then drain and add fresh water to soak again. We want to remove some of the starch from the potato. Then, place them in a pot of fresh salted water and simmer for a few minutes before draining and patting dry.
- Gently stretch dough on a lightly floured surface. Roll out to desired thickness.
- Place dough on hot grill and cook for a few minutes until brown and lightly charred. I use the bottom of a sheet pan to transfer dough onto grill.
Use tongs to lift the corner of the dough to check doneness. Rotate the dough as needed to ensure even cooking. Remove from grill and flip over to cool slightly.
Top cooked side of dough with ricotta, potatoes, onions and rosemary. Return pizza to the grill to finish cooking.
Sprinkle a handful of pecorino over the warm pizza and finish with a flaky sea salt like Maldon.
This inexpensive slicer makes quick work of slicing almost anything.
The blades are very sharp, allowing even hard vegetables to be sliced on this mandoline.
I've owned mine for 20 years and still love it. The blades are easily changed as needed to make slices, julienne cuts, etc.
Grilled potato pizza FAQ’s
Yes! Instead of grilling the dough, top the raw dough with ingredients and bake in the oven for 25 minutes at 500°F / 250°C.
Leftover pizza will last up to 5 days in the fridge if stored in an airtight container.
Variations and substitutions
- Add some green – Add a handful of peppery arugula or baby spinach to this potato pizza.
- Make it vegan – You can omit the cheese or replace with vegan options.
- Substitute onions with shallots for a milder flavor.
Serving suggestions
Serve this pizza with a big green salad or a vegetable salad. Here are a few of my favorite summer salads.
Citrus biscotti would be a perfect light dessert to end the meal.
Helpful tools and equipment
- Pizza peel – If you see lots of grilled pizzas in your future, this would be a great piece of equipment to own, and it’s inexpensive.
- Tongs – You will need a pair to move the dough around on the grill. This pair is extra long to keep your hands away from the heat.
There you have it! An easy summer recipe to enjoy with friends and family.
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Grilled potato pizza
Ingredients
- 2 – 1 lb. balls of pizza dough homemade or store-bought // 454g each
- 2 lbs. Yukon gold Idaho potatoes peeled and sliced into 1/16″ rounds // 907g * see note
- 1 medium sweet onion peeled and sliced thinly into half moons // about 1 1/2 cups
- 1/2 cup olive oil Or, for extra credit, see notes // 120ml
- 2 tbsp. rosemary leaves + 3 sprigs of rosemary for infused oil
- 3/4 c. whole milk ricotta cheese // 180ml
- 1/2 c. grated Pecorino Romano cheese // 120ml
- salt + pepper
- 1/4 cup cornmeal optional *see note
- Flaky sea salt to taste
Instructions
- Make rosemary oil – Not mandatory, but highly recommended. See notes for directions – this can be done ahead of time.
- Remove pizza dough from fridge 30 minutes before starting. Have ingredients pre-measured and ready to go.
- Place sliced potatoes into a medium bowl of water and soak for a few minutes. Swish them around with your hand a bit. Drain and repeat. Place potato slices and a teaspoon of salt into a medium pot and cover with clean cold water. Bring to a simmer (not a boil) and cook for 2 – 3 minutes. Do not cook all the way through, just enough to soften. If you cook them too much, they will fall apart. (You can also cook the onions with the potatoes to soften them if you like.)
- Drain the potatoes and rinse with cold water. Place on clean kitchen towel (not a linty one) or paper towel, pat dry.
- Preheat grill to 500°F // 250°C.
- On a lightly floured surface, stretch (or roll out with a floured rolling pin) both balls of pizza dough to about a 14 inch (35cm) round or square. It doesn't have to be perfect, mine never are, just get as close as you can. Turn a large sheet pan upside down and place dough on the bottom of the pan (baking sheet). *See notes for using cornmeal.
- Gently place dough directly onto clean grill grates. Lower lid and cook for 2 – 3 minutes without disturbing. Depending on the size of your grill, you may have to do them one at a time. Lift the lid and use tongs to lift dough and check under the edge for doneness. You want a light brown crust with a few char spots, but not totally cooked through.
- Remove the dough from the grill and flip over. Place on a sheet pan to cool slightly.
- While dough is cooling, toss par-cooked potato slices, sliced onion, 2 tbsp. rosemary, 1/2 cup olive oil (or infused olive oil if you did the extra credit), plus salt and pepper to taste, into a medium mixing bowl. Toss to combine, making sure to separate slices of potato and coat each one.
- Spread half of the ricotta over the grilled side of each pizza. Top with potato and onion mixture – go close to the edge, covering the crust will keep it from burning. Shingle the potatoes so they cook evenly and top with any bits of rosemary or onion left in the bowl.
- Return the pizza to the grill. Lower grill temperature to 400°F / 200°C and cook for 5 – 6 minutes with the top closed, rotating pizzas halfway through to ensure even cooking, or until potatoes are cooked through. If crust is getting too brown, shut off one burner and slide pizza over that burner, so there is no direct heat underneath it. (*Everyone's grill is different. You may need to reduce the heat even more if your dough is browning too much. Knowing where your grill's hotspots are is helpful.)
- Remove pizza from grill and top with grated Pecorino Romano cheese and flaky sea salt before serving.
Notes
Nutrition
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Perfect combination for a pizza–I love that it’s not super cheese-heavy nor does it need sauce. It’s also a great way to have pizza in the summer without turning on your oven!
Thank you so much, Jenni! It’s surprisingly light, and very, very delicious 🙂