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Tossing homemade dough onto the grill gives this flatbread a charred, bubbly, chewy crust. It’s topped with cooked potato slices, mozzarella cheese, and tangy goat cheese. Just before serving, sprinkle it with a fresh herb salad. Any leftover slices are tasty dipped in ranch dressing for a late-night snack.
Game plan: The dough can be made through step 4 and left to rise in the refrigerator overnight. When you’re ready to make the flatbread, remove the dough from the refrigerator and let it sit covered at room temperature in the bowl while the grill is heating, at least 30 minutes. Then proceed with shaping and grilling.
The potatoes can be cooked, cooled, and refrigerated 2 days ahead. Slice and season them when you’re ready to grill the pizza.
For the flatbread: