Try these creative pizza topping ideas from Mozza in Los Angeles.
Makes 4 pizzas
8 tsp. vegetable oil
1 pound pizza dough
All-purpose flour, for rolling
12 fingerling potatoes (1/2 pound)
1 Tbsp. olive oil
1/4 tsp. kosher salt
1/2 tsp. ground black pepper
4 cups thinly sliced radicchio
2 cups shredded mozzarella
Preheat grill so that 2/3 of grill is on high heat and 1/3 is on low heat. Cut dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough into a 6" circle. Cover dough loosely with plastic wrap and let rest 10 minutes.
Coat a large, rimmed baking sheet with oil. Gently stretch a piece of dough into a 9" round, then place on oiled pan to coat both sides. Repeat with other pieces of dough and set aside on another baking sheet.
Working 2 pieces at a time, lift a dough round and drape it over the hot part of the grill. Repeat with second piece. Grill over high heat until seared, about 10 seconds. Using tongs, rotate dough and continue cooking 10 to 20 seconds more. Turn dough over and move to the cooler area.
Boil potatoes until just tender, about 10 minutes, drain, then slice into 1/8"-thick lengthwise segments and toss with olive oil, salt and black pepper. Apply 1/4 of the toppings to each piece of dough, then slide dough back and forth between hot and cool areas to finish cooking dough, melt cheese, and heat toppings, about 30 seconds more. With a large metal spatula, transfer pizzas to a cutting board, slice, and serve. Repeat with remaining dough and toppings.