Caramelized onions add flavor and yet more nutrients to the quick and easy meal
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
I love making homemade pizzas, trying different toppings, experimenting with artisan pizzas that include barbecue sauce as the base, topped with meat, veggies and bleu cheese. I like getting my kids involved in helping to put the pizzas together and then enjoying each slice over quality conversations.
In fact, I’ve even been experimenting with sourdough and making pizza crust from the discard.
One suggestion that might seem unusual for most, however, is to include Wisconsin potatoes on that next pizza. It may not be the norm, but it is delicious and satiating, not to mention that it’s packed with nutrients.
The crust that is part of this recipe is also truly divine. And don’t worry about time because it’s not a factor. This crust comes together quickly, which means more time to spend with your family!
I also recommend that, since we’re in the heart of grilling season, to cook this on the grill for a “woodfire flavor” that everyone will rave about.
The absolute best part about this recipe is that you are free to experiment with the toppings. Just do me a favor and leave the potatoes on it. I am confident you’ll be glad you did.
