Potato, Fontina, and Oregano Pizza
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
¼ cup Melted Onions
1 yukon gold potato
⅓ cup grated fontina
2 tbsp. fresh oregano leaves
2 tbsp. grated grana padano
Salt and freshly ground black pepper
INSTRUCTIONS1. Make pizza dough according to instructions.
2. Spread dough with melted onions. Cut potato into 1/16" slices using a mandoline; spread slices over dough.
3. Sprinkle with fontina, oregano, grana padano, salt, and pepper.
4. Transfer pizza to a baking stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6-8 minutes.
5. Transfer pizza to a board; slice and serve.