Red Onion, Potato, and Goat Cheese Pizza

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<p>Red Onion, Potato, and Goat Cheese Pizza</p>
Photo: Randy Mayor; Styling: Kellie Gerber Kelley

The sweetness of red onions is tempered by tangy goat cheese in this carb-lover's pizza. Use any color fingerling potatoes you like—blue or purple varieties are particularly dramatic.

6 servings (serving size: 2 pieces)


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7 ounces fingerling potatoes (about 5 potatoes)
1 teaspoon olive oil
1 medium red onion, cut into 1/2-inch-thick slices
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons cornmeal
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) crumbled goat cheese
1 garlic clove, minced
1 1/2 teaspoons fresh thyme leaves


Total: 39 Minutes

1. Preheat oven to 450°.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.

4. Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.

Created date

October 2009

Nutritional Information

Calories 314
Fat 10.3 g
Satfat 4.9 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 14.4 g
Carbohydrate 39.8 g
Fiber 1.8 g
Cholesterol 22 mg
Iron 2.4 mg
Sodium 599 mg
Calcium 173 mg