Loaded Baked Potato Pizza Recipe
Back to another Grill Dome test cook!
Today I am making a Loaded Baked Potato Pizza, full of your favorite Baked Potato ingredients – cheese, bacon, onions, butter and more!
The ingredients are only limited by your taste buds!
(Closed Captioning available on this video)
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Video Transcript:
Presenter
Hey, everyone, today we’re making Loaded Baked Potato Pizza on the Cooking Everything Outdoors show.
So what’s a loaded baked potato?
And what does it have to do with the pizza?
Well, we’re actually taking baked potatoes because we always bake too much, right?
And you think about the things that you like on a baked potato, some butter, some bacon, some cheese, maybe some chives or green onion, some of you love sour cream.
Well, what if we take those goodies and we put it on a pizza and then we cooked it in the grill dome?
That’s where we’re going with this.
So before I get started with the ingredients, I’m going to show you how I have grill dome setup.
So I have lump charcoal in here.
I have my vents open about halfway on the top and the bottom.
It’s still coming up to temperature.
What I have is my riser grate and then my pizza stone from grill dome in there and that’s going to capitalize on all the heat that gets captured up inside the dome.
So we’re going to bring this up to about 500 degrees.
It could go hotter than that, but they’re saying that the stone is best to be done around 500.
So we’ll cook our pizza on that.
So let’s go over our ingredients for a loaded baked potato pizza.
Now, obviously, first, you’re going to need pizza dough.
This is still rising a little bit and when that’s ready I am going to go ahead and roll it out.
I’m looking for a thick crust pizza here.
You can go with the thin crust if you want, it’s your call.
I have two previously baked potatoes.
I have a red and a russet there, then I’ve just cubed them up, about 4 strips of bacon cooked and crumbled, 2 green onions, some garlic salt, some black pepper, some melted butter, olive oil, cornmeal for the pizza peel and stone, and then some mozzarella cheese and some cheddar cheese.
That’s it.
Now what can you add to this, whatever you like in your baked potato.
You can also include sour cream if you choose.
I’m not going to.
So that’s just the way it is.
But whatever you put in a baked potato, you can add it to this.
So, to get started on this what I want to do is season up our potatoes a little bit.
This is where I’m going to add the melted butter.
There’s probably a couple of tablespoons of butter here.
I’m going to add some garlic salt because that’s what I like on my baked potatoes.
And I’m going to add pepper.
And these are just pinches, which a pinch is about an 8th of a teaspoon, I believe, officially.
And we’ll get this, nice and coated and seasoned up.
Okay.
So, here’s our pizza and always make sure that it’s on your peel first.
You’ve seen me mess that up so many times and then I want to put some olive oil on this, right out to the edge.
Now, your choice but I am going to put my mozzarella down in a fairly thick layer.
I like the gooeyness in a pizza and I don’t want to miss that.
And, as we’re not using a sauce or olive oil and our cheese is going to be our pizza base.
Okay?
Now, let’s add our potatoes on there, now our bacon, as much as you like, of course.
I will not be shy on the bacon.
I will not be shy on the bacon.
I will not be shy on the bacon.
Okay.
I want our green onions.
Now, you could put these on after the pizza’s cooked, I’m going to put mine on before.
And then our cheddar cheese goes over the top of all of that.
You’re with me here?
You’re having fun yet?
Is this looking good or what?
Okay, our pizza stone is ready to go.
I want to get some cornmeal on here so my pizza doesn’t stick.
Let’s get my pizza loosened up here.
It’s stiffened up on me.
There were go.
And that is rocking and rolling.
Okay, let’s close it up.
Let’s cook this, yeah, may be 5 minutes.
Let’s see how we did.
Oh yes.
That is looking quite nice.
Look at that.
Looks like I’ve got a pretty good crust under their.
Okay, so let’s get the formalities out of the way here because we just have to.
I’m going to enjoy a beautiful logger with my pizza.
Nothing better.
Crunchy.
That’s what I like to hear.
Beautiful.
Well, I’m going to officially threw out there that the grill dome pizza was a success.
This is still really hot.
Wow.
I’m really glad and my belly wants some, too.
To have all those incredible baked potato flavors that you just love on this pizza dough, that’s such a unique combination, you’ve got to try this.
So I want to take a second to thank Grill Dome for providing me with their grill dome, just a fabulous unit.
This is my second cook in it and it’s already turned out better than I expected, actually, for the second time use.
But before I go I want to take a second, as always, to thank my sponsors, Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com, because without them, as you know, none of this would be possible.
Go visit them.
Go say hi.
Tell them Gary sent you.
Go buy something.
That’s it.
I will see you next time.
