Grilled Onion Potato And Raclette Pizza Recipes

Steps:

• If you aren't using a pre-baked pizza dough, bake the raw dough until 10 minutes shy of being done before using in the recipe. The author mentions adding a thin layer of tomato sauce prior to baking the crust.
• Bring a pot of lightly salted water to the boil and simmer potatoes in it for 20 minutes or until easily pierced with a fork. When done, drain, cool and cut into 1/4"-thick slices.
• Meanwhile, in a medium skillet over medium-low heat, sautee the sliced onion with 1 teaspoon of the oregano and the two tablespoons olive oil until onions are translucent, or about 15 minutes; set aside.
• To assemble the pizza: Drizzle the prepared crust with olive oil and season with salt, pepper and remaining oregano. Sprinkle with the garlic. Top with slices of potato, then tear the raclette into pieces and scatter over the potato slices. Finally, spread the onion slices on top of the potatoes and cheese.
• Grill on medium-low heat for 5-7 minutes, then shut grill off and let pizza sit for 5 minutes or until the cheese has melted and the pizza is crispy and browned. Watch closely--If browning too quickly, move pizza to top rack of grill.
• Remove to serving plate, drizzle with olive oil and season with salt, pepper and the fresh lemon juice squeezed over top. Serve immediately.

Steps:

• Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
• Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
• Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

Steps:

• Fill a medium saucepan with cold water. Add potatoes; salt well. Bring to a boil over high heat. Reduce heat, and let simmer until potatoes are fork-tender, about 20 minutes. Remove from heat, and drain. When cool, cut into 1/4-inch-thick rounds, and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and thyme, and cook, stirring, until onions are very soft and translucent, about 15 minutes. Remove from heat, and set aside.
• Build a medium-hot fire in outdoor grill, or set grill pan on stove over medium-high heat. Divide prepared pizza dough in half. Working on a clean baking sheet greased with 1/2 tablespoon olive oil, use your fingertips to flatten and stretch half the dough into a rough 10-inch circle or rectangle. Let rest a few minutes, then carefully stretch again, as dough will shrink. The dough should be as think as possible without tearing.
• Transfer dough to grill, and cook until bottom side is golden brown and top side starts to bubble, 3 to 5 minutes. Quickly turn crust over, and cook about 2 minutes more to ensure that crust cooks through. Turn crust over again. Spread half the onion mixture over crust. Scatter with half the potatoes and half the Fontina and Parmesan cheeses. Cover grill, let cook until toppings are hot and bubbly, 6 to 8 minutes. Remove from grill, and slide pizza onto a cutting board. Drizzle with olive oil, and season with salt and pepper. Repeat process with remaining dough and toppings. Cut into wedges and serve.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Steps:

• Cut each potato into five slices. Place onion between slices and sprinkle with salt and pepper. Reassemble each potato; place on a double layer of heavy-duty foil (about 12 in. square)., Pour 2-4 tablespoons of salad dressing over each potato. Wrap foil around potatoes and seal tightly. Grill, covered, over medium heat for 50-60 minutes or until the potatoes are tender.

Steps:

• Cut into each potato, not completely all the way through, so that you can "fan" it out somewhat.
• Place each potato onto double layer of heavy-duty foil; then insert small wedges of onion between potato slits.
• Pour 2-4 tablespoons of Italian dressing over the potato and onions.
• Add salt and pepper to taste.
• Wrap foil securely around the potatoes and seal tightly.
• Grill, covered, over medium heat for about 50 - 60 minutes, or until potatoes are tender.
• NOTE: If you wish, these potatoes may be made in the oven. Follow all steps but eliminate # 6 -- Preheat oven to 375 and bake for 50 to 60 minutes, or until potatoes are tender.