Potato, Caramelized Onion & Rosemary Pizza

Prep time: 10min
Total time: 40min
Makes 2 12-in (30 cm)
2
Perfect Pizza Dough crusts
2 tbsp
Extra Virgin 100% Olive Oil
30 mL
2 cups
sliced yellow onions
500 mL
10
Yellow Petites Potatoes, cut into 1/4 -in. (5 mm) slices
1 3/4 cups
each loosely packed, shredded Fontina cheese, potato slices and sautéed onions
425 mL
2 tbsp
finely chopped fresh Rosemary
30 mL
1/2 tsp
salt
2 mL
Pepper to taste
2 slices
calories
480
fat
15 g
saturated fat
7 g
carbs
67 g
protein
20 g
cholestrol
35 mg
fibre
4 g
sodium
660 mg

Directions

  1. Heat 4 tsp (20 mL) Extra Virgin 100% 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.

  2. Meanwhile, poke 10 Yellow Petites 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.

  3. Place 2 Perfect Pizza Dough crusts (recipe page 49) on a lightly oiled grill heated to medium. Cook for 2 min. or until bubbly and rigid. Using tongs, turn crusts over. Divide 1 3/4 cups (425 mL) loosely packed, shredded Fontina cheese, potato slices and sautéed onions over each crust. Close lid and cook until cheese is bubbly and crusts are golden brown, 2 to 3 min.

  4. Remove 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) Extra Virgin 100% Olive Oil. Slice each pizza into 6 wedges and serve.