Grilled Potato and Kale Pizzas

To prepare the pizza dough, stir together flour, salt and yeast in a large bowl. Add the water, olive oil and honey, stirring with a wooden spoon or using a dough hook with an electric mixer until the dough is smooth and elastic. Cover the bowl with plastic wrap and let sit at room temperature (72 degrees F.) until doubled in bulk, about 1 hour.

Transfer the dough to a floured surface and divide into 4 equal pieces and form into balls. Flour a rolling pin or your hands and roll or pat each portion of dough into a 6-inch oval or round. Place the dough rounds on a lightly oiled baking sheet. Brush tops with olive oil. Set aside.

To prepare vinaigrette, combine all the vinaigrette ingredients in a glass jar with a lid. Shake well to blend. (Will keep, refrigerated for 7 to 10 days.)

To prepare pizza, preheat the oven 450 degrees F. Rinse the potatoes and pat dry. Cut the potatoes into 1/8-inch thick slices and toss with 1 teaspoon olive oil. Place in a single layer on a baking sheet and lightly sprinkle with salt. Bake for about 10 minutes until tender when pierced with a fork.

Place kale in a bowl and toss with the vinaigrette. Add grated cheese and set aside.

Prepare a medium-hot fire in your grill. Place each round on the grill grates. Grill for about 3 minutes on one side or until the pizza has good grill marks. Using grill tongs, turn and grill for another minute. Remove from grill and top with equal amounts of potato slices and kale mixture. Place the pizzas back on the grill. Cover and cook for another 2 minutes or until crust is crisp and kale is lightly wilted.