Grilled Pizza with Rosemary & Potato Chips

Ingredients:

Directions:

1. Add the warm water and yeast to a small bowl and set aside. If using active dry yeast, let stand until the mixture is foamy. If using instant yeast, you do not need to let the yeast activate.
2. Add the flour and salt to the bowl of a stand mixer and stir together. Create a well in the center. Pour in the warm water/yeast mixture, followed by the cold water. Use the dough hook and turn the mixer on low speed to combine the ingredients until a dough forms. Add additional water as needed, about 1 Tsp at a time, until all the flour is incorporated. Continue to knead the dough for 5-7 minutes or until the dough is smooth.
3. Transfer the dough to a large mixing bowl that has been lightly greased with olive oil. Rotate the dough to ensure all the dough also has a light coating of oil. Cover the bowl with plastic wrap or lay a kitchen towel over the top and place in a warm place to let the dough rest and double in size, about 1 ½ to 2 hours.
4. After the dough has doubled in size, it should be light and airy. Punch down the dough in the center and you should see the indent of your fingers. Remove the dough to the counter and divide the dough into 4 evenly sized pieces. Form into 4 balls and place on a greased baking sheet. Cover with plastic wrap.
5. ***If you are going to use the pizza dough same day, proceed to the next step. If you are making the dough ahead of time, place in the fridge and chill overnight to use the next day. The dough can be made one day in advance and refrigerated overnight. Simply bring back to room temperature before proceeding to the next step the following day. ***
6. Let the dough rest for an additional 30 to 40 minutes or until doubled in size again.
7. Preheat the grill to medium high heat (400 - 450 degrees F). Once preheated, keep one side of the grill on and turn off one side of the grill.
8. Spread and flatten each dough ball on greased baking sheets to form 10–12-inch crusts.
9. Carefully transfer the crust, working one at a time, to the grill. Lift one side of the dough and drape it over the grates – place it on the side of the grill that is TURNED ON. Grill, uncovered, for 2-4 minutes or until the dough is slightly puffy, the underside is set, and you have nice grill marks. Then, use tongs to flip the dough over onto the unlit side of the grill (so the grill marks are facing up).
10. Brush olive oil over the crust. Top with fontina cheese and Romano cheese (evenly split between the 4 pizzas). Top with potato chips and a sprinkle of chopped rosemary.
11. Slide the pizza back to the lit side of the grill and continue to cook until the cheese is melted, and the other side of the crust is set and has grill marks. Transfer back to the baking sheet and garnish with fresh chopped parsley. Repeat until the other 3 pizzas are complete. Slice and serve. Enjoy!