Red Onion, Potato, and Goat Cheese Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The sweetness of red onions is tempered by tangy goat cheese in this carb-lover's pizza. Use any color fingerling potatoes you like—blue or purple varieties are particularly dramatic. Ingredients:
7 ounces fingerling potatoes (about 5 potatoes) |
1 teaspoon olive oil |
1 medium red onion, cut into 1/2-inch-thick slices |
1 (13.8-ounce) can refrigerated pizza crust dough |
2 tablespoons cornmeal |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
3/4 cup (3 ounces) crumbled goat cheese |
1 garlic clove, minced |
1 1/2 teaspoons fresh thyme leaves |
Directions:
1. Preheat oven to 450°.
2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.
4. Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.
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