Best Potato Caramelized Onion And Rosemary Pizza Recipes

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POTATO, CARAMELIZED ONION & ROSEMARY PIZZA



Potato, Caramelized Onion & Rosemary Pizza image

Time 40m

Number Of Ingredients 8

2 Perfect Pizza Dough crusts (12 in./30 cm)
2 tbsp 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 loosely packed, shredded Fontina cheese 425 mL
2 tbsp finely chopped fresh rosemary 30 mL
1/2 tsp salt 2 mL
pepper to taste

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.

Nutrition Facts : Calories 480, Fat 15, SaturatedFat 7, Carbohydrate 67, Protein 20, Cholesterol 35, Fiber 4, Sodium 660

CARAMELIZED ONION, GORGONZOLA, AND ROSEMARY PIZZA



Caramelized Onion, Gorgonzola, and Rosemary Pizza image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup extra virgin olive oil
4 yellow onions, thinly sliced
1-tablespoon fresh rosemary leaves
1/4 cup softened butter
Basic Pizza Dough, recipe follows
10 ounces Gorgonzola, crumbled
Salt
Freshly ground black pepper
1 cup warm tap water (100 to 115 degrees)
1 package active dry yeast
3 to 3 1/2 cups all purpose flour
1/2 teaspoon salt

Steps:

  • In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
  • Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
  • Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
  • Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
  • Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

POTATO, ONION & ROSEMARY PIZZA



Potato, Onion & Rosemary Pizza image

Don't be put off by the idea of potatos on a pizza. Potato pizza is a very common dish in Milan, Italy (Pizza di Patate). You could also crumble some crisp bacon (or pancetta) over top of the onions.

Provided by P48422

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 pizza dough, for one pizza
4 medium yukon gold potatoes (or red skinned potatoes)
1/2 cup asiago cheese or 1/2 cup parmesan cheese
1 large yellow onion, sliced thin
4 garlic cloves, minced
2 tablespoons chopped fresh rosemary
5 tablespoons extra virgin olive oil
salt and pepper

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.

Nutrition Facts : Calories 344.6, Fat 21.5, SaturatedFat 5, Cholesterol 14.8, Sodium 53, Carbohydrate 32.4, Fiber 3.2, Sugar 2.9, Protein 7.1

POTATO AND ROSEMARY PIZZA



Potato and Rosemary Pizza image

Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 1h50m

Yield 2 Potato and Rosemary Pizzas, 6 serving(s)

Number Of Ingredients 12

1 teaspoon caster sugar
7 g sachet dried yeast (about 1/4 ounce)
2 1/2 cups plain flour (375g/12 ounces)
1 teaspoon sea salt
2 tablespoons olive oil
410 g baby new potatoes, thinly sliced (13 ounces)
3 -4 slices middle bacon, fat removed, chopped (optional)
3 -4 garlic cloves, minced
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon fresh thyme
sea salt, to taste
fresh ground pepper, to taste

Steps:

  • Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy.
  • Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size.
  • Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas.
  • Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil.
  • Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases.
  • Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.

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