Potato Onion Rosemary Pizza Recipes

EASY VEGAN PAN PIZZA WITH POTATO, ONION, AND ROSEMARY RECIPE

Steps:

• Divide dough into two equal balls. Pour 2 tablespoons (30ml) of oil in the bottom of each of two 10-inch cast iron skillet or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the lower middle position and preheat oven to 550°F.
• While dough rises, make mashed potatoes. Peel and roughly dice one potato and cover with salted water in a medium saucepan. Cook until tender, about 15 minutes. Drain and pass potato through ricer, returning to now-empty pot. Add 2 tablespoons (30ml) olive oil, season with salt and pepper, and fold with a wooden spoon until incorporated. Set mashed potatoes aside.
• Meanwhile, using a mandoline, slice remaining two potatoes into 1/8th-inch thick slices. Transfer slices to a large bowl filled with water. When all potatoes are sliced, drain and rinse, then carefully dry slices in a salad spinner or with paper towels. Return to bowl, add onions, 2 tablespoons (30ml) olive oil, and rosemary, and season with salt and pepper. Toss to coat and set aside.
• After dough has risen for two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
• Layer potatoes slices on top of pizzas, letting some onion pieces cling to them and shingling them to make a pretty pattern. Add any remaining onion slices, rosemary, and drizzle remaining 2 tablespoons oil (30ml) on top of pizzas. Use a small spoon to add mashed potatoes to top of pizzas in 1-inch dollops.
• Bake until potatoes are browned around the edges, mashed potatoes are crisp and browned, and bottom of pizzas is a crisp golden brown, 15 to 20 minutes. Remove from oven and serve immediately.

POTATO, CARAMELIZED ONION & ROSEMARY PIZZA

Steps:

• Heat 4 tsp (20 mL) 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.
• Meanwhile, poke 10 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.
• Place 2 pizza crusts on a lightly oiled grill heated to medium. Cook for 2 min. or until bubbly and rigid. Using tongs, turn crusts over. Divide cheese, potatoes and onions between pizza crusts. Close lid and cook until cheese is bubbly and crusts are golden brown, 2 to 3 min.
• 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) olive oil. Slice each pizza into 6 wedges and serve.

POTATOES AND ONIONS

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

BACON, POTATO, ROSEMARY AND FONTINA PIZZA

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
• In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
• Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

ROASTED ROSEMARY-ONION POTATOES

Steps:

• Heat oven to 450°F. Grease jelly roll pan, 15 1/2x10 1/2x1 inch. Cut potatoes into 1-inch chunks.
• Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.
• Bake uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

POTATO, ONION & ROSEMARY PIZZA

Steps:

• Make the pizza dough.
• Preheat the oven to 450°F If using a baking stone or tiles, put them in the oven now.
• Cook the potatoes in boiling, salted water until just before they are done, about 20 minutes.
• Drain, peel, let cool.
• Slice thinly.
• Saute the onion and garlic over medium heat in 1 tablespoon of the olive oil with a pinch of salt until soft.
• Shape the pizza dough.
• Drizzle 1 tablespoon of the olive oil over the crust.
• Lay the potato slices over top to cover the crust, then top with the cheese.
• Arrange the onion/garlic mixture over top, and sprinkle with the rosemary.
• Drizzle with 2 tablespoon more of the olive oil, and salt and black pepper to taste.
• Bake for 10 minutes, the reduce the temperature to 400°F and bake until the crust is golden brown, about 10 minutes.
• Drizzle the remaining tablespoon of olive oil over top and serve immediatly.

POTATO, CARAMELIZED ONION AND ROSEMARY PIZZA

Steps:

• Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
• Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
• Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
• Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!