Roasted Potato Pizza is probably one of my all time favorite dinners. Its just a plateful of carbs and I couldn’t ask for anything more!! Add on some slowly roasted whole garlic cloves, caramelized onions and a few sprigs of fresh thyme and you have yourself one delicious fall meal. It’s probably one of the most comforting meals too!
Fingerling potatoes are all over my farmers market right now and they are the perfect potato for this pizza because they are a little lower in starch and they are perfect for roasting. All you have to do is slice them, sprinkle with some olive oil and salt and roast them in the oven until they are golden brown. You can use them on this pizza and if there are any extras just throw them into a potato salad or a simple side dish for the next night and there you go – 2 things for the price of 1!
Roasted Potato and Onion Pizza
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion sliced lengthwise into thin ribbons (about 4 packed cups)
- 1/2 teaspoon minced garlic
- 6 cloves whole garlic roasted
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 quantity pizza dough
- 1 cup Fontina Cheese shredded
- 10 small fingerling potatoes thinly sliced and roasted
- 3 sprigs fresh thyme
- In a medium, heavy-bottom saucepan, melt the butter with the oil over medium-high heat. Stir in the onion and cook, stirring occasionally, until the onion softens and takes on a golden shade, about 15 minutes. Stir in the garlic and cook just until aromatic, 1 to 2 minutes. Set aside and season with salt and pepper
- Roll out the pizza dough on a baking sheet lined with parchment paper, drizzle with 1 tbsp olive oil. Sprinkle the caramelized onions on top, followed by the fontina and the potatoes.
- Bake for 10-13 minutes until golden brown. remove from oven and sprinkle with thyme. Adjust seasonings if needed and serve