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. 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.
Purple Potato Pizza with Caramelized Onions and Rosemary
What you need:
1 pound refrigerated pizza dough
2 tablespoons olive oil, plus more for dough
1 medium yellow onion, cut into 1/4-inch thick slices
14 ounces (1/2 bag) Tasteful Selections Purple Passion Potatoes
2 tablespoons chopped fresh rosemary (or 1 teaspoon dried)
1 1/2 cups shredded, part-skin mozzarella cheese
1/4 cup grated Parmesan cheese
What you do:
1. Wash potatoes and pat dry. Using a sharp knife or mandoline slicer, cut potatoes into ¼ inch-thick round slices.Set aside.
2. 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.
3. 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 1/2 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.
4. 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.
NOTE: If you’re an avid baker and prefer to make your own crust from scratch, I recommend the olive oil dough from Artisan Bread in Five Minutes a Day. Feel free to substitute refrigerated, pre-made dough with homemade.