Badger Common’Tater June 2016 Issue
Potato and Caramelized Onion Pizza
Column & Photos by Ali Carter, WPVGA Auxiliary Member
I’ve had a vague inkling for the last few weeks about what I would like to do for this month’s Common’Tater recipe. I knew that I wanted to use potatoes on a crust of some kind … a tart … a French galette?
A phone call with my friend, Sylvia, helped me decide. She is not only a hardworking businesswoman with a fabulous eye for decorating, she is also crazy talented in the kitchen. Sylvia makes a pizza crust that is delicious, and at times she pats it out so thinly that it gives her pizzas a cracker-like crust that I love.
So, I called her up and asked for the recipe. She sweetly obliged, and I settled on creating a potato pizza for this issue.
I topped the pizza with thinly sliced red potatoes, caramelized onions, gruyere cheese and a little sprinkling of rosemary. It’s simple, right? But so, so good! Sometimes the simplest ingredients come together to make the most flavorful recipes.
The potatoes became creamy as they baked through, and the fruity-nutty-tanginess (I think I’m making up words now) of the gruyere paired well with the sweetness of the caramelized onions.
This recipe has a handful of steps and takes a bit of time, but it is not difficult at all. And the end result is worth the time.
This pizza is pretty versatile and can be served with a side salad for a dinner, or sliced into smaller squares and served to guests as an appetizer at your next gathering. It reheats well too. And it tastes good cold straight out of the fridge.
I guess this is the point where I admit that I know these things because I’ve been nibbling on the pizza all day. I’m telling myself that it counts as a healthy breakfast, lunch, dinner and bedtime snack. I do this all in the name of recipe development.