Potato Pizza With Sweet Onions and Rosemary

Recipe for Potato Pizza With Sweet Onions and Rosemary
Becky Luigart-Stayner



7 medium red-skinned potatoes, peeled and sliced 1/8-inch thick
3 tablespoons unsalted butter
2 large Vidalia or other sweet onions, halved and thinly sliced
6 cloves garlic, peeled and thinly sliced
salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh rosemary
1/2 cup heavy cream
2 to 3 cups shredded fontina cheese


Lightly oil a large casserole.

Place the sliced potatoes in a large saucepan and cover with lightly salted water. Over high heat, bring to a boil, reduce heat, and simmer for 4 minutes, or until the potatoes are almost cooked through but firm, stirring occasionally. Drain, then spread the slices in the prepared casserole to cool.

Melt the butter in a skillet over medium heat. Add the onion and cook for 7 to 8 minutes, or until soft, stirring often. Add the garlic and cook for 3 to 4 minutes, or until the onions start to turn golden. Set aside.

Pizza or Calzone Dough

To assemble:


Makes 2 pizzas or 6 or more servings.

Reader Comments

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Why a casserole?

This is an intriguing recipe. In reading it over, I'm wondering why the oiled casserole is needed. Is it simply a vessel to allow the potato slices to cool separately?

Thanks for the clarification.

onion potato pizza recipe

The Editors's picture

Hi, Adele. You are correct. The oiled casserole is for cooling the potatoes. The reason behind it is so the potatoes don’t stick to the pan. You could also use parchment paper on a baking sheet.