Three Cheese Pizza with Potatoes and Caramelized Onions

It’s the last day of Pizza Week!

Once I made the initial batch of pizza dough, dinner was SO easy! As in, on the table in 30 minutes easy. And fun, because if you have pizza dough, you can pretty much make anything in your refrigerator into a delicious pizza.

For this pizza, I took a cue from California Pizza Kitchen and Mellow Mushroom, where I’ve had some of the best pizzas of my life, and both were topped with potatoes.

Luke and I scarfed it down like there was no tomorrow, and then lay back on the couch, full and happy, watching Chuck and Glee. Even though there is no meat on this pizza, it’s very filling. Serve it with a leafy green salad, and your tummy will definitely than you.

Three Cheese Pizza with Potatoes and Caramelized Onions

1/3 Pioneer Woman’s Pizza Dough (Recipe Here)
1 small red onion
3 tablespoons brown sugar
3 tablespoons olive oil
2 cloves garlic, minced
3 small yukon gold potatoes
12 ounces fresh mozzarella, thinly sliced
1/3 cup crumbled fromage du chevre
1/4 cup shredded parmesan cheese

Preheat oven to 500 degrees.

Cut the root and tip off of the onion. Cut it in half from root to tip, and remove the skin. Make vertical slices in each half, resulting in thin strips of onion. Heat 1 tablespoon of olive oil over medium heat, add onions and brown sugar, and cook slowly for several minutes until the onions are very soft.

Meanwhile, roll out the pizza dough on a baking sheet or pizza stone. Drizzle the remaining olive oil (2 tablespoons) over the surface. Sprinkle garlic over the surface. Slice the potatoes paper thin. Like, as thin as you possibly can get them. If they are too thick, they won’t cook fully. (the yukon gold potatoes help with this, because they are so soft even when raw, so it’s easier to slice them.)

Arrange the potatoes on the pizza crust, covering the entire surface in a single layer with no overlapping. Lay the mozzarella on top. Next, cover the surface with the onions, and top with fromage du chevre and parmesan.

Bake on the bottom shelf of the oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown. Cut into wedges and serve immediately. Enjoy!

Happy Pizza Week everybody!
Kelsey May


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s