Zucchini and Potato Rosemary Pizzas

Instructions

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.