Potato, Fontina, and Oregano Pizza

by0| PUBLISHED Feb 23, 2011 10:00 AM
Potato, Fontina, and Oregano Pizza
Creamy fontina, buttery potatoes and a hint of oregano are perfect toppings when craving a richly flavored pizza. André Baranowski

This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.

Yield: makes 1 12" Pizza


  • <a href="https://www.saveur.com/article/Techniques/Thin-Crust-Pizza-101/">Pizza Dough</a>
  • <sup>1</sup>⁄<sub>4</sub> cup <a href="https://www.saveur.com/article/Techniques/Soft-Touch/">Melted Onions</a>
  • 1 yukon gold potato
  • <sup>1</sup>⁄<sub>3</sub> 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.