Makes 2 pizzas or 6 or more servings.
February 3, 2022
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
Pizza or Calzone Dough
1-1/4 cups lukewarm water (105° to 115°F)
1/2 teaspoon sugar
2-1/4 teaspoons (1 packet) active dry yeast
3-1/2 cups unbleached all-purpose flour, divided
1-1/2 tablespoons olive oil
1-1/2 teaspoons salt
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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.
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.