Rating: 4 stars
18 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Cooking Light November 2009

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Read the full recipe after the video.

Recipe Summary test

total:
39 mins
Yield:
6 servings (serving size: 2 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

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

  • 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.

Nutrition Facts

314 calories; fat 10.3g; saturated fat 4.9g; mono fat 3.7g; poly fat 0.6g; protein 14.4g; carbohydrates 39.8g; fiber 1.8g; cholesterol 22mg; iron 2.4mg; sodium 599mg; calcium 173mg.
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