Recipes and Cooking Grilled Potato Leek Pizza We love grilled pizza! This one gets a creamy Alfredo sauce, potatoes, bacon, and gooey Gruyere cheese. Dare you not to grab a slice. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 26, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 45 mins Grill Time: 8 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound Yukon Gold potatoes 2 tablespoon olive oil Salt and ground black pepper 3 small leeks 1 recipe Homemade Pizza Crusts for Grilled Pizzas 6 tablespoon olive oil 1 10 ounce container refrigerated Alfredo pasta sauce 12 ounce Gruyere cheese, shredded 6 slices bacon, crisp-cooked 2 tablespoon snipped fresh chives Homemade Pizza Crusts for Grilled Pizzas 1 cup warm water (105°F to 110°F) 1 tablespoon honey 1 pkg. active dry yeast 2 ½ cup all-purpose flour ¼ cup whole wheat or all-purpose flour ¾ teaspoon salt 3 tablespoon olive oil 2 tablespoon all-purpose flour Olive oil Directions Scrub potatoes. Cut potatoes into 1/2-inch slices. Brush slices on both sides with 2 Tbsp. olive oil. Sprinkle with salt and pepper. Trim root ends and green tops of leeks. Rinse leeks thoroughly to remove any grit. Quarter each leek lengthwise; insert a wooden pick crosswise into each leek quarter to hold layers together when grilling. For a gas or charcoal grill, place potato slices and leek quarters on a grill rack directly over medium heat. Cover and grill leeks 8 to 10 minutes or until opaque and lightly charred. Grill potatoes 15 to 20 minutes or until tender and brown, turning occasionally. Remove vegetables from grill as they are done. When cool enough to handle, chop potatoes and leeks. For a charcoal or gas grill, brush the bottoms of two portions of the Homemade Pizza Crusts for Grilled Pizzas with olive oil. Place crusts on the grill rack directly over medium-low heat. Cover and grill 1 to 2 minutes or until dough is puffed in some places and starting to become firm. (If the crust is frozen, grill 2 to 3 minutes.) Using tongs, carefully turn crust over and transfer to the back of a baking sheet(s). Brush 1 Tbsp. olive oil over each crust. Spread each pizza with 2 to 3 Tbsp. Alfredo sauce; top with 1/2 cup cheese, 1/3 cup potatoes, and 1/4 cup leeks. Crumble one slice of bacon over each pizza. Transfer pizza from baking sheet(s) to grill rack. Cover and grill 3 to 5 minutes more or until pizzas are crisp and cheese melts, rotating crusts as necessary to prevent burning. Remove pizzas from grill. Sprinkle with 1 tsp. chives. Repeat with the remaining crusts and toppings. Homemade Pizza Crusts for Grilled Pizzas In a medium bowl combine warm water, honey, and yeast. Let stand about 5 minutes or until mixture is foamy. Meanwhile, in a large bowl stir together 1 3/4 cups of the all-purpose flour, the whole wheat flour, and salt. Using a wooden spoon, stir in yeast mixture and 3 Tbsp. oil. Gradually stir in as much of the remaining 3/4 cup all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic, adding enough of the remaining 3/4 cup all-purpose flour to keep dough from sticking. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn dough out onto a lightly floured surface. Knead for 2 minutes, adding enough of the 2 Tbsp. all-purpose flour to keep dough from sticking. Return to the lightly greased bowl. Cover; let rise in a warm place until nearly double in size (about 40 minutes). Punch dough down again. Divide into six portions. Cover; let rest at least 10 minutes. Invert a large baking sheet; brush the back of the sheet with additional oil. Place dough portions, one at a time, on the prepared baking sheet. Using your hands, spread and press dough into an 8-inch circle. Line another baking sheet with waxed paper or parchment paper. Stack dough rounds on baking sheet, separating rounds with waxed paper or parchment paper. Use immediately, chill up to 4 hours, or freeze for at least 2 hours* or until very firm. Use as directed in individual grilled pizza recipes. *Tip: For longer storage, transfer pizza dough crusts to 2-gallon freezer bags. Seal bags and freeze for up to 1 month. Do not thaw before using. Rate it Print Nutrition Facts (per serving) 908 Calories 56g Fat 70g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 908 % Daily Value * Total Fat 56g 72% Saturated Fat 21g 105% Cholesterol 97mg 32% Sodium 1252mg 54% Total Carbohydrate 70g 25% Total Sugars 7g Protein 31g Vitamin C 12.8mg 64% Calcium 698mg 54% Iron 4.4mg 24% Potassium 568mg 12% Folate, total 178.8mcg Vitamin B-12 1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.