Pizza with Pepperoni, Potoato, and Carmalized Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 1 whole Batch Of Pizza Dough (I Use Pioneerwoman's Recipe) * 1 whole Small Red Onion * 3 Tablespoons Olive Oil (Divided Use) * 3 Tablespoons Brown Sugar * 2 cloves Garlic, Minced * 3 whole Small Yukon Gold Potatoes * 12 ounces, weight Fresh Mozzarella, Thinly Sliced * ¼ cups Shredded Parmesan Cheese4 ounces of sliced pepperoni
Preheat oven to 500 degrees F.
Cut the root and tip off of the onion. Cut it in half from root to tip, and remove the skin. Make vertical slices in each half, resulting in thin strips of onion. Heat 1 tablespoon of olive oil over medium heat, add onions and brown sugar, and cook slowly for several minutes until the onions are very soft.
Meanwhile, roll out the pizza dough on a baking sheet or pizza stone. Drizzle the remaining olive oil (2 tablespoons) over the surface. Sprinkle garlic over the surface. Slice the potatoes paper thin. Like, as thin as you possibly can get them. If they are too thick, they won’t cook fully. (The yukon gold potatoes help with this, because they are so soft even when raw, so it’s easier to slice them.)
Arrange the potatoes on the pizza crust, covering the entire surface in a single layer with no overlapping. Lay the mozzarella on top. Next, cover the surface with the onions, and top with parmesan.
Bake on the bottom shelf of the oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown. Cut into wedges and serve immediately. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user FUTUREJESSI.
Cut the root and tip off of the onion. Cut it in half from root to tip, and remove the skin. Make vertical slices in each half, resulting in thin strips of onion. Heat 1 tablespoon of olive oil over medium heat, add onions and brown sugar, and cook slowly for several minutes until the onions are very soft.
Meanwhile, roll out the pizza dough on a baking sheet or pizza stone. Drizzle the remaining olive oil (2 tablespoons) over the surface. Sprinkle garlic over the surface. Slice the potatoes paper thin. Like, as thin as you possibly can get them. If they are too thick, they won’t cook fully. (The yukon gold potatoes help with this, because they are so soft even when raw, so it’s easier to slice them.)
Arrange the potatoes on the pizza crust, covering the entire surface in a single layer with no overlapping. Lay the mozzarella on top. Next, cover the surface with the onions, and top with parmesan.
Bake on the bottom shelf of the oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown. Cut into wedges and serve immediately. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user FUTUREJESSI.
Nutritional Info Amount Per Serving
- Calories: 258.9
- Total Fat: 15.0 g
- Cholesterol: 31.5 mg
- Sodium: 374.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.1 g
- Protein: 13.7 g
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