Potato, Caramelized Onion, and Feta Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The sweetness of Vidalias counterpoints the saltiness of feta cheese as the potato stakes out a mild, middle ground. Ingredients:
1/3 cup sun-dried tomatoes, packed without oil |
1 cup boiling water |
1 tablespoon olive oil |
3 cups thinly sliced vidalia or other sweet onion |
1 (11-ounce) package refrigerated french bread dough |
1 tablespoon cornmeal |
2 cups thinly sliced small red potatoes |
1 tablespoon olive oil |
2 teaspoons minced fresh or 1/2 teaspoon dried thyme |
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
cooking spray |
1/4 cup tomato purée |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. Preheat oven to 425°.
2. Combine tomatoes and water; let stand, covered, 30 minutes. Drain tomatoes; coarsely chop.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Cook 15 minutes or until golden brown, stirring frequently.
4. Unroll the bread dough, and flatten into a 13-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Pierce dough with a fork. Bake at 425° for 10 minutes, and set aside.
5. Combine potatoes and next 5 ingredients (potatoes through salt) in a bowl. Coat a jelly-roll pan with cooking spray; arrange potatoes in a single layer in prepared pan. Bake at 425° for 20 minutes or until potatoes are lightly browned, stirring once.
6. Spread the tomato purée over crust. Top with potatoes, caramelized onions, and sun-dried tomatoes; sprinkle with cheese. Bake at 425° for 15 minutes or until crust is browned.
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