What's on the Grill #100!
Well 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.
Dough
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 water1 packet yeast
1 Tbsp sugar
3 cups flour
2 Tbsp Olive Oil
Salt
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.
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.
With the spud spread, add the chopped bacon and copious amounts of cheddar cheese.
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.
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)!
