• Prep 20 mins
  • Preheat Time 25 mins
  • Total 1h 53 mins
  • Easy
  • Serves 6


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 large garlic cloves, peeled, smashed
  • ½ teaspoon ground black pepper
  • 1 small shallot, peeled, minced
  • 1 cup whole milk
  • Kosher salt, as desired
  • 3 ounces smoked gruyere cheese, grated
  • 3 ounces mozzarella, grated


  • 16 ounces Russet potatoes
  • 2 cups fresh corn kernels (approx. 2 small ears)
  • Smoked gruyere mornay
  • 1-1 1/2 pounds store-bought pizza dough, room temperature
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • Basil leaves, for garnish
  • Parsley leaves, for garnish
  • 1 ounce Parmesan, for garnish


  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon minced garlic


  • Medium Saucepan
  • Large Bowl
  • Whisk
  • Step 1

    To prepare the smoked gruyere mornay: Place the butter, flour, garlic, pepper, and shallot in a medium saucepan over medium heat. Combine the mixture until a blond roux forms. Slowly whisk in the milk and allow the mixture to come to a simmer, scrapping down the sides as needed and stirring frequently 

  • Step 2

    Once thickened, slowly mix in the gruyere and mozzarella until combine. When the cheese is melted, remove the pan from heat. Transfer the cheese sauce to a wide shallow container, cover with plastic wrap and refrigerate until the sauce comes to room temperature.  

  • Step 3

    To prepare the pizza: Install the Accessory Frame in the bottom level of the unit, then place the Pro-Heat Pan on top. Turn dial to select BAKE, set temperature to 400°F, and set time to 1 hour. Select START/STOP to begin preheating (preheating will take approx. 10 minutes). 

  • Step 4

    When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the potatoes on the tray. Close door, select START/STOP to begin cooking.  

  • Step 5

    When cooking is complete, open door, remove potatoes and let cool enough to handle. Once cooled, carefully remove the skin, place the flesh in a large bowl and with a fork mash. Set aside until it comes to room temperature. 

  • Step 6

    When the mashed potato is cooled, mix in the corn and cooled smoked gruyere mornay. Season as desired with salt and pepper.  

  • Step 7

    Ensure the Accessory Frame is in the bottom level of the unit, then place the Pizza Stone on top. Turn left-hand dial to select PIZZA, then use the right-hand dial to select CUSTOM. Set temperature to 600°F and set time to 4 minutes. Select START/STOP to begin preheating (preheating will take approx. 25 minutes). 

  • Step 8

    Portion the dough into 4 ounce balls. On a lightly floured work surface, stretch and toss dough by hand unto a 6-inch circle about 1/8-inch thick. Evenly cover dough with 5 to 6 ounces of the prepared corn and cheese mixture, leaving ½-inch edge for the crust.  

  • Step 9

    To prepare the garlic butter, combine all ingredients in a small bowl until evenly combined.

  • Step 10

    When unit is preheated and ADD FOOD and PRS STRT is displayed, open door, slide a floured Pizza Peel under the pizza and transfer to the hot stone. Close door, select START/STOP, and cook for 4 minutes.

  • Step 11

    When cooking is complete, open door and remove pizza with peel. Brush crust with garlic butter. Garnish pizza with salt, pepper, basil, parsley, and Parmesan.

  • Step 12

    Repeat steps 8 through 11 with remaining dough and ingredients.