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Grilled Pesto and Goat Cheese Pizza with Creamer potatoes

A delicious pizza topped with pesto, grilled creamer potatoes, goat cheese and mushrooms!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Author foodnessgracious



  • Preheat your grill to a high heat.
  • Add 2 tbsp olive oil to the Little potato tray along with half of the seasoning pack. Mix well and place on the grill.
  • Cook for 30 minutes.
  • Add the remaining 1 tbsp olive oil to a pan and sauté the sliced mushrooms for 5 minutes or until soft, set aside.
  • While the potatoes are cooking roll out your pizza dough until you have a circle approximately 12 inches by 12 inches.
  • Open your grill and move the potatoes over to the side.
  • Place the pizza dough directly onto the grill and grill until the dough starts to puff up, about 4 minutes.
  • Flip the pizza dough over and repeat. The dough should be almost baked at this point.
  • Take the dough from the grill and place it on a cutting board. Spread enough pesto over the dough to act like a pizza sauce.
  • Slice the grilled potatoes in half and add to the pizza.
  • Top with the mushrooms and crumbled goat cheese.
  • Finally place the pizza back on the grill and close it to maintain a heat just enough to soften the cheese, about 3-4 minutes.
  • Garnish with fresh oregano and slice.