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Categories:Viewed: 17 - Published at: 2 years ago
Ingredients
- 1 whole Batch Of Pizza Dough (I Use Pioneerwoman's Recipe)
- 1 whole Small Red Onion
- 3 Tablespoons Olive Oil, Divided
- 3 Tablespoons Brown Sugar
- 2 cloves Garlic, Minced
- 3 whole Small Yukon Gold Potatoes
- 12 ounces, weight Fresh Mozzarella, Thinly Sliced
- 13 cups Crumbled Fromage Du Chevre (goat Cheese)
- 1/4 cups Shredded Parmesan Cheese
Method
- Preheat oven to 500 degrees F.
- Cut the root and tip off of the onion.
- Cut it in half from root to tip, and remove the skin.
- Make vertical slices in each half, resulting in thin strips of onion.
- Heat 1 tablespoon of olive oil over medium heat, add onions and brown sugar, and cook slowly for several minutes until the onions are very soft.
- Meanwhile, roll out the pizza dough on a baking sheet or pizza stone.
- Drizzle the remaining olive oil (2 tablespoons) over the surface.
- Sprinkle garlic over the surface.
- Slice the potatoes paper thin.
- Like, as thin as you possibly can get them.
- If they are too thick, they wont cook fully.
- (The yukon gold potatoes help with this, because they are so soft even when raw, so its easier to slice them.)
- Arrange the potatoes on the pizza crust, covering the entire surface in a single layer with no overlapping.
- Lay the mozzarella on top.
- Next, cover the surface with the onions, and top with fromage du chevre and parmesan.
- Bake on the bottom shelf of the oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.
- Cut into wedges and serve immediately.
- Enjoy!
