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.