Red Onion, Potato, and Goat Cheese Pizza Menu
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.
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.
Cooking Light NOVEMBER 2009
Red Onion, Potato, and Goat Cheese Pizza
Try this stopwatch-tested menu from the Cooking Light kitchen.
Combine 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon dried oregano in a large bowl, stirring with a whisk. Add 5 cups thinly sliced romaine lettuce and 2 cups thinly sliced radicchio; toss to coat. Sprinkle with freshly ground black pepper.
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