Imagine transforming your ordinary backyard grill into a sizzling pizzeria that produces restaurant-quality pizzas with minimal effort! These Grilled Ham and Potato Pizzas are not just a meal, they're a culinary adventure that combines the smoky charm of outdoor grilling with the irresistible comfort of classic pizza. Perfect for summer gatherings or when you want to impress your friends with a unique twist on traditional pizza, this recipe promises crispy crusts, melted cheese, and flavor combinations that will make your taste buds dance.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 1 cup of cooked ham, diced
- 1 cup of shredded cheese
- 1 cup of cooked potatoes, sliced
- Olive oil for brushing
Instructions
- Preheat your outdoor grill to medium-high heat (around 400-450°F). If using a pizza stone, place it on the grill while preheating.
- Prepare your ingredients by dicing the cooked ham into small, uniform pieces and slicing the pre-cooked potatoes into thin rounds. Shred the cheese if not already shredded.
- Divide the pizza dough into two equal portions. Gently stretch or roll out each portion on a lightly floured surface into a thin, round shape approximately 10-12 inches in diameter.
- Brush both sides of each pizza dough with olive oil to prevent sticking and enhance grilling.
- Carefully transfer the first pizza dough directly onto the preheated grill grates or pizza stone. Grill for 2-3 minutes until the bottom develops light grill marks and becomes firm.
- Flip the partially grilled dough and quickly add the toppings: distribute the diced ham, sliced potatoes, and sprinkle shredded cheese evenly across the surface.
- Close the grill lid and cook for an additional 3-4 minutes, or until the cheese melts completely and the bottom of the pizza is golden brown and crispy.
- Remove the pizza from the grill using a large spatula or pizza peel. Allow to cool for 2-3 minutes before slicing.
- Repeat the process with the second pizza dough, following the same grilling and topping technique.
- Optional: Garnish with fresh herbs like chopped parsley or chives before serving. Slice each pizza into 4-6 wedges and serve immediately while hot and crispy.
Tips
- Preparation is Key: Have all ingredients pre-chopped and ready before you start grilling to ensure a smooth cooking process.
- Temperature Control: Maintain a consistent medium-high heat (400-450°F) for the best crust and even cooking.
- Don't Overload Toppings: Too many toppings can make the pizza soggy and difficult to grill. Keep toppings light and evenly distributed.
- Use a Pizza Stone: If possible, use a pizza stone on your grill for more even heat distribution and a crispier crust.
- Watch Carefully: Grilling pizza happens quickly, so stay attentive to prevent burning.
- Olive Oil is Your Friend: Brush the dough generously to prevent sticking and add a delicious flavor.
- Let it Rest: Allow the pizza to cool for a few minutes after grilling to let the cheese set and make slicing easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 20g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 40mg
