Receta Potato Pizza
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Potato Pizza
Having recently discovered that our local grocery store carries prepared pizza dough (although it's practically hidden in a corner), Meredith decided it was time for us to slow down on our occasional frozen pizzas.
Well, if we weren't going to have frozen pizzas, I didn't want us to stick to a standard pizza. My mother's friend used to make us a great tasting potato pizza, and I wanted us to try something along those lines. This particular project ended up being a joint-effort for Meredith and I, where I prepared the topping and Meredith made sure the pizza actually looked and tasted like a pizza (toppings placed correctly, baked without getting burnt, etc.).
What made this recipe taste so great was the carmelized onions combined with the rosemary.
We used the entire package of dough for a single pizza when, in hindsight, we could've spread it out into two thinner pizzas (requiring you to double the recipe for the toppings).
Mostly from Canadian Living.
- Potato and Onion Pizza
- 2 tbsp olive oil
- 1 onion, sliced (the original recipe used red onion)
- 2 cloves garlic, minced
- 2 tsp dried rosemary, crumbled
- 3 tbsp grated
- Parmesan cheese
- 2 potatoes, peeled, boiled and thinly sliced into rounds
- 1 pizza crust recipe
- 1 pinch salt
- 1 pinch pepper
Preheat oven to 500-degrees.
In a medium skillet, heat oil over medium heat and add onion, garlic and rosemary. Stir occasionally for around 15 minutes, until onions carmelize. If onions start to brown, burn, turn heat down a little.
Roll out the pizza dough on a pizza pan or baking sheet and sprinkle the 1 tbsp Parmesan over the dough.
Arrange the potato slices on the dough, with the pieces slightly overlapping.
Spoon on the onion mixture and sprinkle on the salt, pepper, and remaining Parmesan.
Bake for 12-15 minutes, or until crust is crisp.
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