Overall this pizza was fantastic. I thought that 1 Tablespoon of salt in the Melted Onions recipe was a bit much. My guests agreed it was a little on the salty side. I will definitely add this to my list of favorites, but recommend 1 teaspoon or less on the Melted Onions. One other note, slice the potato right when you are ready to put on the pizza, if you slice it ahead of time the slices start to turn brown.
Potato, Fontina, and Oregano Pizza
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
Photo: Andr¿ Baranowski
Pizza Dough
1⁄4 cup Melted Onions
1 yukon gold potato
1⁄3 cup grated fontina
2 tbsp. fresh oregano leaves
2 tbsp. grated grana padano
Salt and freshly ground black pepper
1. 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.
MAKES 1 12" PIZZA
Ratings & Reviews (3)
I prefer a crisp pizza. I would omit onions and cheese. Spread sliced potatoes over pizza dough, add oregano, salt, pepper, olive oil and sprinkle cheese.
I look forward to trying this recipe but have to say it's kind of annoying to have to print read/print out 2 additional articles to have a complete recipe.
Potato, Fontina, and Oregano Pizza
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