I didn't cook this on the BBQ, but I found the recipe in a book that did. Just when I thought I really didn't need another BBQ book, this one came along and seduced with the most beautiful recipes imaginable, including a whole chapter on pizzas. There are quite a lot of flavours that instinctively marry well, as this book illustrates perfectly, sometimes suggesting strange combinations that seem odd, (chocolate and cauliflower?), but my new taste discovery is potato and rosemary. Hardly something new, but the perfect compliment. Earthy meets floral and woodsy. Add some fruity olive oil, some salty Provolone and a bit of salt and you have a pizza to die for.
