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Red Onion, Potato, and Goat Cheese Pizza

Red Onion, Potato, and Goat Cheese Pizza
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Total time 39 mins
Yield

6 servings (serving size: 2 pieces)

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

Nutrition 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

How to Make It

  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.