Or what Andrew has named “The Pizza with All the Good Things”. This is a carb-loaded, indulgent, and definitely crave-worthy pizza. Move over, pepperoni. Here we have sweet caramelized onions, earthy rosemary, and crisp, yet soft potatoes. Oh, and did I mention cheese? I have been under the weather this week, and this pizza was the first real meal I ate after a week of soup and orange juice and ginger ale. Just what the nurse ordered.
This is a bit more involved than a typical pizza – it requires a some time to prepare each ingredient, however, this can all be done (by your husband, in my case) as your dough is rising. It’s worth it.
1 ball pizza dough (on this day, we used this recipe)
2 onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
pinch of sugar and salt
1 yukon gold potato, very thinly sliced
2 tablespoons finely chopped rosemary
1 clove garlic
1-2 cups shredded mozzarella cheese
grated parmesan cheese
1. Prepare your pizza dough. While dough is rising, prepare your toppings. Preheat the oven to 375F. If using a pizza stone, put it in the oven now on the lowest rack.
2. In a large frying pan, melt butter with olive oil. Toss onions and cover with a lid for about 15 minutes over low heat. Add salt and sugar and increase the heat to medium-low, stirring occasionally. (45-50 minutes)
3. Toss thinly sliced potatoes with olive oil and salt and lay, in a single layer, on a baking sheet lined with parchment paper. Bake for about 15 minutes, or until the edges start to become lightly golden. No need to flip them.
4. When the potatoes are done, turn the oven up as high as it goes (500-550F)
5. Assemble*: Roll out the pizza dough. Brush with olive oil. Smash the garlic clove and rub on pizza dough (leaving no large hunks!). Sprinkle with mozzarella. Add caramelized onions, then half the rosemary. Lay the potatoes in a single layer. Finish with the remaining rosemary and freshly grated parmesan cheese (amount to your liking…we used probably 1-2 tablespoons).
6. Bake on the pizza stone for 10-12 minutes, or until cheese is bubbling and crust is golden. Do not burn roof of mouth.
*you can assmeble however you wish, but this is how we did it!
Source: Adapted from: Taste Food Blog