Grilled ham-and-potato pizzas

1 Servings

Ingredients

Quantity Ingredient
1 pack (32-ounce) frozen bread dough
1 pounds New potatoes
1 Jar; (3.5-ounce) pesto sauce, divided
8 ounces Thinly sliced ham
2 cups (8 ounces) grated Gruyère or Swiss cheese
¼ cup Chopped green onions
1 teaspoon Salt
½ teaspoon Pepper

Directions

Thaw 1 (32-ounce) package frozen bread dough. Roll dough to ¼-inch thickness on a lightly floured surface, and cut into 4 rounds.

Brush 1 side of each round with 1½ teaspoons olive oil, and place, oiled side down, on grill rack over medium-high heat (350° to 400°).

Grill, without grill lid, 2 to 3 minutes or until light grill marks appear on bottoms.

Brush tops with 1 ½ teaspoons olive oil, and turn oiled side down.

Sprinkle evenly with toppings, and cook pizzas by desired recipe.

Bring potatoes and water to cover to a boil in a large saucepan over medium-high heat; cover, reduce heat, and simmer 20 minutes or until tender. Drain and cool slightly. Cut potatoes into thin slices, and toss with ¼ cup pesto.

Spread each pizza crust with 1 tablespoon pesto.

Top each pizza crust evenly with potatoes, sliced ham, and remaining ingredients.

Grill, covered with grill lid, over medium-high heat (350° to 400°) about 3 minutes or until slightly crisp. Yield: 4 pizzas.

Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998

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