This pizza is layered with roasted potatoes, caramelized onions, bacon, and topped with Fontina cheese. The potatoes are tossed with fresh rosemary and olive oil, then roasted in the oven until brown and just crispy. My technique for making pizza is to pre-bake the pizza dough and broil for several minutes to melt the cheese. This recipe lends itself well to this technique since all of the toppings are cooked prior to baking. The rosemary potatoes with the caramelized onions and bacon were an extra delicious trio. The result was really tasty and ended up being a great Fall recipe.
Rosemary Potato Pizza with Caramelized Onions and Fontina
(makes 1 pizza)
- 1 batch pizza dough
- 1 tbsp olive oil
- 7-8 slices bacon, chopped
- 2 large russet potatoes, cut in bite-sized pieces
- 2 medium yellow onions, halved and sliced thinly
- 1/4 cup white wine
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary leaves, ground or chopped finely
- 5 oz. fontina, shredded
- salt and pepper to taste
- 1/2 lemon, juice
- a few handfuls arugula (optional)
- Heat the oil in a pan and add the onions. Saute over medium high heat for 7-8 minutes. Then turn town the heat to low and set aside.
- Meanwhile toss the potatoes in olive oil, salt and pepper, and rosemary on a flat pan. Bake at 425F for 40 minutes, or until soft and starting to brown.
- During the last 20 minutes, shape the pizza dough on an oiled flat pan and brush the top with olive oil. Bake until browned, about 9-10 minutes. Check occasionally to make sure the crust doesn’t burn.
- While the pizza dough bakes, add the bacon, white wine and garlic to the onions and stir. Cook until the garlic smells fragrant, about 2-3 minutes.
- Drain the excess oil from the onion mixture.
- Top the pizza crust with the onion and bacon mixture, followed by the potatoes, then the fontina cheese.
- Turn the oven to the broil setting and bake for several minutes, just until the cheese has melted and started to bubble.
- Garnish with arugula and lemon juice.