Potato, Caramelized Onion, and Feta Pizza

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The sweetness of Vidalias counterpoints the saltiness of feta cheese as the potato stakes out a mild, middle ground.
8 servings (serving size: 1 wedge)


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1/3 cup sun-dried tomatoes, packed without oil
1 cup boiling water
1 tablespoon olive oil
3 cups thinly sliced Vidalia or other sweet onion
1 (11-ounce) package refrigerated French bread dough
1 tablespoon cornmeal
2 cups thinly sliced small red potatoes
1 tablespoon olive oil
2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1 teaspoon minced fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/8 teaspoon salt
Cooking spray
1/4 cup tomato purée
1/2 cup (2 ounces) crumbled feta cheese


Preheat oven to 425°.

Combine tomatoes and water; let stand, covered, 30 minutes. Drain tomatoes; coarsely chop.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Cook 15 minutes or until golden brown, stirring frequently.

Unroll the bread dough, and flatten into a 13-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Pierce dough with a fork. Bake at 425° for 10 minutes, and set aside.

Combine potatoes and next 5 ingredients (potatoes through salt) in a bowl. Coat a jelly-roll pan with cooking spray; arrange potatoes in a single layer in prepared pan. Bake at 425° for 20 minutes or until potatoes are lightly browned, stirring once.

Spread the tomato purée over crust. Top with potatoes, caramelized onions, and sun-dried tomatoes; sprinkle with cheese. Bake at 425° for 15 minutes or until crust is browned.

Created date

June 2004

Nutritional Information

Calories 208
Caloriesfromfat 28 %
Fat 6.5 g
Satfat 1.9 g
Monofat 3.3 g
Polyfat 1 g
Protein 6.3 g
Carbohydrate 31.9 g
Fiber 2.3 g
Cholesterol 6 mg
Iron 1.9 mg
Sodium 479 mg
Calcium 54 mg