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–+ servings

Potato and Caramelized Onion Pizza

Roasted potato and caramelized onion on top of a creamy mascarpone base make up this delicious pizza
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Prep Time: 30 minutes
Cook Time: 20 minutes
The Pizza Dough (includes time to rise): 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Course: Appetizer, lunch, Main Course
Cuisine: Italian
Keyword: caramelizedonion, creamymascarpone, pizzabianca
Servings: 6 2 inch slices
Calories: 384kcal

Equipment

  • Pizza stone or large baking sheet

Ingredients

For the Dough

  • ½ cup warm water
  • ½ tsp salt
  • 1 tsp quick-rise instant dried yeast
  • 1¼ cup bread flour
  • 1 tbsp olive oil

Pizza Topping

  • 2 yellow potatoes peeled, and thinly sliced
  • 2 tbsp olive oil
  • salt and pepper
  • 1-2 tsp fresh thyme or sage
  • ¾ cup mascarpone
  • ¼ cup grated parmesan cheese
  • zest of a lemon
  • 1 large onion, finely sliced
  • 1 clove garlic , crushed or finely minced
  • 2 anchovy fillets
  • 12-15 black olives, pitted

Instructions

The Dough

  • Add the salt and yeast to the warm water and stir to dissolve. Let rest 5-10 minutes to allow the yeast to bloom.
  • Place the flour in a large bowl. pour in the yeast and water mixture along with the olive oil. Using a spatula stir to bring together into a dough.
    Transfer to dough to a lightly oiled surface. lightly oil your hands and knead the dough until soft and elastic, about 5 minutes. If dough starts to stick, add a little more oil.
  • Place the dough in a bowl that has been lightly oiled and cover with a slightly damp tea towel. Place in a warm spot and allow to rise until doubled in size, about 1-1½ hours.
    Note: you can let the dough rise and then sit a bit longer until you are ready to pull together your pizza.

Prepare the Topping

  • Preheat the oven to 475°F
  • Peel the potatoes and slice thinly with a mandolin if you have one, or by hand.
    Place the sliced potatoes in a bowl and toss with olive oil and salt and pepper. Transfer to a parchment lined baking sheet. Spread the potatoes to lay flat, with no overlapping.
    Place in the oven to roast until golden brown, about 10-15 minutes. Set aside.
  • Start the onions while the potatoes are roasting.
    Heat 2 tablespoons of olive oil in a non-stick frying pan over med-high heat.
    Add the thinly sliced onions and cook until well browned, about 10-15 minutes.
    Once the onions are browned add the minced garlic and anchovy fillets and cook for another 2-3 minutes, using the back of a spoon or spatula to mash the anchovy fillets. The anchovy fillets will melt completely in with the oil and onions.
    Set aside while you prepare the mascarpone.
  • In a small bowl, combine the mascarpone, lemon zest and thyme (or sage) and a good grind of pepper.

Assemble the Pizza

  • Oil a pizza stone or baking sheet.
    Lightly flour your work surface and roll out the dough to a 12 inch diameter circle, or a 12 x 10 inch rectangle. carefully transfer to the pizza stone or baking sheet.
  • Spread the mascarpone mixture evenly across the dough, leaving ⅛ to ¼ inch edge. Sprinkle with more freshly ground pepper if desired.
  • Scatter the caramelized onion mixture evenly on top of the mascarpone mixture. then layer on the potatoes.
  • Layer on the potatoes and scatter the pitted olives over the top, drizzle with olive oil.
    Bake for 15-20 minutes, until the edges and bottom are golden brown.
    Note: if the top is becoming too browned before the bottom is cooked, cover with foil and let bake until the bottom is done.
  • Serve warm with more olive oil for drizzling.

Nutrition

Serving: 1slice | Calories: 384kcal | Carbohydrates: 35g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 407mg | Potassium: 371mg | Fiber: 3g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 1mg
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