I’m not sure if there’s a better kitchen scent than the aroma that emanates from a pan of onions crackling and caramelizing in a pan of butter and olive oil. Especially if those onions are destined for potato pizza.
It’s right up there with the smell of fresh cinnamon or a soft sourdough loaf fresh from a hot oven.
If you’ve been reading this blog for long, you know that I have a small kitchen.
You remember when I discovered exactly how small my kitchen the first time I opened my oven after moving in last December.
My first thought when I had fully digested the reality of my oven’s handicap was that I would never roast a turkey.
My second was that I would never be able to fit a baking stone in the oven – my bread and pizza making days were over.
Luckily, that turned out to be completely false.
While it’s true that some breads might be better baked on a hot stone, today I present you with living proof (dough pun not intended) that you can bake a delicious pizza in a small, stone-free oven.
Recently I was contacted by Tasteful Selections to participate in a recipe contest.
They sent me a selection of their specialty potatoes in a variety of unique colors and flavors to experiment.
I was instantly enticed by the Purple Passion variety, are slightly sweet, yet nutty with a plump texture and firm skin.
As it turns out, they make an excellent pizza topping and were just the motivation I needed to get back in the pizza-making groove.
- 1 pound refrigerated pizza dough
- 2 tablespoons olive oil, plus more for dough
- 1 medium yellow onion, cut into ¼-inch thick slices
- 14 ounces (1/2 bag) Tasteful Selections Purple Passion Potatoes
- 2 tablespoons chopped fresh rosemary (or 1 teaspoon dried)
- 1½ cups shredded, part-skin mozzarella cheese
- ¼ cup grated Parmesan cheese
- Wash potatoes and pat dry. Using a sharp knife or mandoline slicer, cut potatoes into ¼ inch-thick round slices.Set aside.
- Meanwhile, heat half the olive oil in a skillet over medium heat; add onions. Cook the onions over medium heat, stirring occasionally. During the next 15 minutes, they’ll first soften and become translucent, then gradually turn slightly golden. Let cook an additional 10 minutes, stirring occasionally to prevent burning, until onions are a rich, golden color. Remove from heat.
- Preheat oven to 450 degrees F. Roll out pizza dough on a lightly floured surface and transfer to a parchment lined baking sheet. Brush dough lightly with olive oil. Place ½ cup of shredded mozzarella on the dough, then arrange potato slices on top. Season well with salt and pepper. Top with remaining cup of mozzarella, parmesan and half of the fresh rosemary.
- Bake pizza for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. Before serving, sprinkle pizza with remaining rosemary and freshly ground pepper, if desired.
12 Comments
Potato Pizza with Caramelized Onions & Rosemary - Tasteful Selections
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February 14, 2017 at 12:18 am[…] I’m going to go ahead and say yes, yes it does, because with the exception of a purple potato pizza here and a plum crumble there, my oven has seen very little activity in the past month. And […]
sherry
July 19, 2010 at 12:46 pmHi Maris! Love reading your blog and I LOVE potatoes on pizza. I am so looking forward to trying this recipe.
I thought I would share this with you. The company Pampered Chef (google their website) makes excelent quality stones in all kinds of sizes. I have small and medium size bar pans that that I use all the time for cooking just for hubby and myself. One nice thing is the small bar pan fits in my toaster oven so when I dont want to heat the kitchen up with the oven I use that.
Thanks again for all the great recipes. 🙂
Lynn @ The Actors Diet
July 19, 2010 at 11:32 amwhat a gorgeous, gorgeous pizza! you know, mark bittman has a notoriously small kitchen in his manhattan apt. too and he still cranks out deliciousness!
Lauren @ Delicateflavors
July 19, 2010 at 8:11 amWhat a great idea for a vegetarian pizza! So tasty and hardy.
Duchess of Fork
July 17, 2010 at 9:05 amMaris, this pizza looks divine! I’ve always heard that potatoes go really well on pizza, but I’ve never tried. I’ll be adding this one to my list.
Michelle @ Give Me the Almond Butter
July 16, 2010 at 11:21 amMy oven at my apartment in my college town scared me. Everytime we opened it the fire alarm went off and it was horrendously uneven in baking temps! I’m glad you can make pizza in yours 🙂
Paula
July 16, 2010 at 3:37 pmOh how I wish you were my flatmate and could cook such gorgeous looking dishes for me!
Natalie (The Sweets Life)
July 16, 2010 at 1:36 pmmmm I was in Denmark in November and had a similar pizza….now I can recreate 🙂
kat
July 16, 2010 at 10:18 amYum, that is my kind of pizza, love the toppings
Daryl
July 16, 2010 at 8:22 amThat looks so good. Love the combination of onions and potatoes on pizza.
Joanne
July 16, 2010 at 8:16 amWorking in a small kitchen definitely has it’s challenges but it can also force you to get creative and think outside the box. This pizza sounds fantastic…and you’re so right about the smell of caramelized ovens…it’s heavenly.