Go Back
Print Recipe

Zucchini and Potato Rosemary Pizza

Ingredients

  • 1 1/2 cups thinly sliced Yukon Gold potatoes (1/8 inch slices)
  • 2 tbsp olive oil divided
  • salt and pepper
  • 3 fresh rosemary sprigs divided
  • 1 1/2 cups thinly sliced zucchini (1/8 inch slices)
  • 1 lb fresh or frozen pizza dough thawed, 16 oz
  • 8 oz Carr Valley Fontina cheese shredded (2 cups)
  • 2 oz Carr Valley Glacier Point Blue Cheese crumbled (1/3 cup)

Instructions

  • Grease grill grate. Heat grill to medium.
  • Place potatoes in a single layer onto a greased double-thickness piece of aluminum foil, about 16 x 12 inches.
  • Drizzle with 1 tablespoon olive oil.
  • Season with salt and pepper.
  • Add 1 rosemary sprig.
  • Fold foil into a packet and seal tightly.
  • Repeat step, making another packet with the zucchini.
  • Grill potato packet, covered, over medium heat for 15-20 minutes or until potatoes are cooked but still firm, turning packet frequently.
  • Grill zucchini packet, covered, over medium heat for 5-7 minutes or until crisp-tender, turning packet frequently.
  • Let packets stand for 5 minutes.
  • Take care when opening the foil; allow the steam to escape.