Potato, Caramelized Onion, and Feta Pizza

The sweetness of Vidalias counterpoints the saltiness of feta cheese as the potato stakes out a mild, middle ground.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 28%
  • Fat: 6.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1g
  • Protein: 6.3g
  • Carbohydrate: 31.9g
  • Fiber: 2.3g
  • Cholesterol: 6mg
  • Iron: 1.9mg
  • Sodium: 479mg
  • Calcium: 54mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. Combine tomatoes and water; let stand, covered, 30 minutes. Drain tomatoes; coarsely chop.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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