Potato, Fontina, and Oregano Pizza

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This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
Source: Saveur
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Potato, Fontina, and Oregano Pizza View Gallery Photo: Andre 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

This article was first published in Saveur in Issue #115