Thursday, May 19, 2005

Red Onion, Potato and Goat Cheese Pizza

Red Onion, Potato and Goat Cheese Pizza (Adapted from CL)

8 to 9 ounces ounces fingerling potatoes
1 teaspoon olive oil
3/4 cup 1/2" thick sliced red onion (about 1 medium-sized onion)
cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
5 ounces (about 1 1/4 cups) shredded mozzarella cheese
3 ounces (about 3/4 cup) crumbled goat cheese
2 garlic cloves, minced
1 1/2 teaspoons fresh thyme leaves
fresh ground black pepper

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

In a medium saucepan, add potatoes and cover with water. Bring to a boil, then season with salt. Cook potatoes until just tender, about 10 minutes - drain and set aside to cool slightly. When you can handle the potatoes, slice into 1/4" thick slices.

In a large skillet, heat oil over medium-high. Add onions - cook until tender and lightly browned, about 8 minutes. Remove from the heat.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 10" x 14" rectangle - transfer to the cornmeal-dusted peel. Slide crust onto the stone and bake until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust onto a wire rack.

Scatter the top of the crust evenly with mozzarella. Arrange potatoes and onion over the mozzarella and season lightly with salt. Sprinkle the crumbled goat cheese and garlic on top. Slide pizza back onto the stone and bake until the crust is golden and the mozzarella has melted, about 8 to 12 minutes. Remove from the oven - season with fresh thyme and black pepper. Let cool slightly before serving.

Makes about 4 servings.

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