I do love my pizza. Luckily, there are tons of different toppings to put on these things and just as luck would have it, I’ve tried almost all of them. I can remember my favorite type of pizza from when I was a kid. It was the “white” pizza from down at the corner pizza place. It came with mozzarella and ricotta cheese and lots of garlic. Tomato sauce was nowhere to be found. My friends and I used to ride our bicycles down to that pizza place a few times a week to eat and to play some video games. Ah, those were the days.
This pizza is somewhat unique in that it includes potatoes as one of the toppings. Those, combined with caramelized onions, scallions, goat cheese and fresh rosemary make this combiation quite memorable. I decided to go with some whole wheat dough because I was feeling earthy when I made this, but you can choose any type of pizza dough you want. While the whole wheat is always a good option, in my opinion, I may mix things up next time.
If you’re a pizza lover and are into fun toppings, I think you’ll really like this recipe.
Makes: 1 16″ Pizza
1 Pound Pizza Dough (see recipe)
Extra-Virgin Olive Oil
2 Pounds Sweet Onions, Sliced 1/4 Inch Thick
1 Teaspoon Brown Sugar
Ground Black Pepper
1/2 Pound Red Potatoes, Sliced 1/4 Thick
2 Scallions, Sliced
1/2 Cup Goat Cheese, Crumbled
1 Tablespoon Fresh Rosemary, Chopped
I’d like to thank America’s Test Kitchen for this recipe. I pulled it from their resource called The Complete Vegetarian Cookbook. Although this was originally a flatbread recipe, I modified it to fit my pizza goals. I think I did well in this regard.
Boil the Potatoes
Fill a saucepan about half way with water and add 1 teaspoon of salt to it as well. Bring the water to a boil over high heat. When it’s boiling, add in the potatoes and let them cook just until they are tender. This will likely take around five minutes. Make sure not to cook the potatoes too long or they’ll begin to fall apart. You should go only so far as to be able to push a fork through them.
When finished, strain them through a colander.
Arrange your oven racks so one of them is in the center position. Then, pre-heat the oven to 425 degrees.
Caramelize the Onions
Warm a large skillet over medium heat. Add two tablespoons of oil to it and then add in the sliced onions, brown sugar and 1/2 teaspoon of salt. Cover the skillet and let the onions cook for ten minutes. You should stir them occasionally. When that’s done, remove the lid and continue to cook the onions for another ten minutes or until they change in color to golden brown. When finished, turn off the heat.
Build the Pizza
If your dough has been refrigerated, let it sit out until it reaches room temperature. It’ll be much easier to work with then.
Using your fingers, spread the dough out on a 16″ round pizza tray. When that’s finished, brush some olive oil across the surface of the dough. Then, spread the caramelized onions across the surface as well, leaving about an inch border along the edge. After that, arrange the potato slides on top of the onions and finally, scatter the goat cheese, scallions and rosemary on top of everything. You can even season with salt, pepper and a drizzle of olive oil if you’d like.
Bake the Pizza
Add the pizza tray to the center rack in the oven. Let it cook for about 12 minutes. At that time, open the oven and check the dough crust. It should be firm. If it is, pull the tray out of the oven and turn off the heat. Slice a few pieces and serve. Enjoy!
The Final Potato, Goat Cheese & Rosemary Pizza
The best parts about this pizza are the onions and the rosemary. I love fresh rosemary. As this pizza was baking, the house filled with such a sweet scent. The flavor is outstanding as well. If you decide to try this recipe out, please let me know your thoughts in the comment section below. Thanks for reading!
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