Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Recipe from Cooking Light

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.

Ingredients

  • 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

Preparation

Total: 39 Minutes

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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.

November 2009

Nutritional Information

  • Calories: 314
  • Fat: 10.3g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 14.4g
  • Carbohydrate: 39.8g
  • Fiber: 1.8g
  • Cholesterol: 22mg
  • Iron: 2.4mg
  • Sodium: 599mg
  • Calcium: 173mg