Thursday, August 16, 2012
Week 9: Pizza With Potato, Rosemary, and Caramelized Onions
It's shaping up to be a potato-filled summer. How so? We're at the half-way point of our CSA season, and we're up to 16.5 pounds of potatoes. Last year, it was only 4 pounds for the entire 18 weeks. In 2010 and 2009? No potatoes at all. (Wait, I'm not the only one who keeps spreadsheets of such things, am I?)
I like the carb-on-carb combination of this pizza, even though it didn't use up a lot of potatoes. The topping would work on focaccia as well. (For another take on potatoes and dough, consider pierogies, which, admittedly, don't taste anything like this pizza.)
Pizza With Potato, Rosemary, and Caramelized Onions
(Adapted recipe, inspired by many Internet sources)
1/2 pound new potatoes (2 to 3 small potatoes), scrubbed but not peeled
1 onion, sliced
Prepared pizza dough for a 12- to 14-inch pizza
1/4 cup shredded Parmesan cheese
3 to 4 cloves garlic, minced
Salt and pepper to taste
1 Tbsp chopped fresh rosemary
Prepare the vegetables: Boil the potatoes gently in enough salted water to cover, about 15 minutes or until just tender. Drain and rinse with cold water. When cool enough to handle, slice the potatoes about 1/4-inch thick.
Meanwhile, heat 1 tablespoon olive oil in a wide skillet. When the oil is shimmering, add the onions. Cook over low heat until they are very soft, browned, and sweet, stirring occasionally, about 30 minutes.
Construct the pizza: Heat your oven to 450 degrees. Stretch the pizza dough into your pizza pan. (Note: a 10-by-15-inch baking sheet has about the same surface area as a 14-inch round.) Brush the dough with olive oil. Spread the Parmesan cheese evenly on top, then layer the potato slices, caramelized onion, minced garlic, salt, pepper, and rosemary. Drizzle a little olive oil on top (1 to 2 tablespoons). Bake 15 minutes, or until the crust is cooked through and golden.