Potato, Caramelized Onion & Rosemary Pizza
Prep Time
Makes
Cooking Mode
2 Perfect Pizza Dough crusts (12 in./30 cm)
2 tbsp olive oil
2 cups sliced yellow onions
10 Yellow Petites Potatoes, cut into 1/4 -in. (5 mm) slices
1 ¾ cups loosely packed, shredded Fontina cheese
2 tbsp finely chopped fresh rosemary
½ tsp salt
pepper to taste
2 Perfect Pizza Dough crusts (12 in./30 cm)
2 tbsp olive oil
2 cups sliced yellow onions
10 Yellow Petites Potatoes, cut into 1/4 -in. (5 mm) slices
1 ¾ cups loosely packed, shredded Fontina cheese
2 tbsp finely chopped fresh rosemary
½ tsp salt
pepper to taste
Directions
1Heat 4 tsp (20 mL) olive oil over medium-low heat in a large skillet. Add 2 cups (500 mL) sliced yellow onions and cook until soft and golden brown, 20 to 30 min.
2Meanwhile, poke 10 potatoes a few times with the tip of a knife and microwave on HIGH for 1 1/2 to 2 min. or until softened. Cool potatoes, then cut into 1/4-in. (5 mm) slices.
3Place 2 pizza crusts on a lightly oiled grill heated to medium. Cook for 2 min. or until bubbly and rigid. Using tongs, turn crusts over. Divide cheese, potatoes and onions between pizza crusts. Close lid and cook until cheese is bubbly and crusts are golden brown, 2 to 3 min.
4Remove from grill and season with 2 tbsp (30 mL) finely chopped fresh rosemary, 1/2 tsp (2 mL) each salt and pepper. Drizzle with 2 tsp (10 mL) olive oil. Slice each pizza into 6 wedges and serve.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
