Zucchini and Potato Rosemary Pizzas

It's not often you find blue cheese on a pizza, but big, bold blue cheese brings out the best in this fresh vegetable-rosemary pizza recipe.

Wisconsin Cheese Zucchini and Potato Rosemary Pizzas Recipe
Active Time
50 Minutes
2 pizzas (8 servings)



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Blue or Fontina can be used in this recipe.


  1. Grease grill grate. Heat grill to medium.
  2. Arrange potatoes in a single layer onto a greased double-thickness piece of aluminum foil, about 16 x 12 inches. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Add 1 rosemary sprig. Fold foil into a packet and seal tightly. Repeat step, making another packet with the zucchini.
  3. Grill potato packet, covered, over medium heat for 15-20 minutes or until potatoes are cooked but still firm, turning packet frequently. Grill zucchini packet, covered, over medium heat for 5-7 minutes or until crisp-tender, turning packet frequently. Let packets stand for 5 minutes. Take care when opening the foil; allow the steam to escape.
  4. Meanwhile, divide dough into two equal halves. Roll out each portion into a 10-inch circle on a lightly floured surface.
  5. Transfer dough to grill grate with a lightly floured, rimless baking sheet or pizza peel. Grill dough, covered, over medium heat for 1-3 minutes or until bottoms are browned and crisp. Flip dough; cook for 1 minute longer. (Do not fully brown.) Remove crusts from the grill; place on a lightly floured baking sheet partially-cooked side down.
  6. Top the browned-crisp side of crusts with the fontina, potatoes and zucchini. Grill pizzas, covered, for 1 minute. Sprinkle with blue cheese; cook for 1-3 minutes longer or until bottoms are browned and crisp.
  7. Mince remaining rosemary leaves; sprinkle on pizzas. Cool slightly before slicing.
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