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.