Potato, Fontina, and Oregano Pizza

Name: Potato, Fontina, and Oregano Pizza
Total time: PT0D0H0M
Yield: makes 1 12" Pizza
Ingredients: Pizza Dough; 1 ⁄ 4 cup Melted Onions; 1 yukon gold potato; 1 ⁄ 3 cup grated fontina; 2 tbsp. fresh oregano leaves; 2 tbsp. grated grana padano; Salt and freshly ground black pepper

Serves
makes 1 12" Pizza

ANDRÉ BARANOWSKI

This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.

Ingredients

Pizza Dough
¹⁄₄ cup Melted Onions
1 yukon gold potato
¹⁄₃ cup grated fontina
2 tbsp. fresh oregano leaves
2 tbsp. grated grana padano
Salt and freshly ground black pepper

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Instructions

Step 1

Make pizza dough according to instructions.

Step 2

Spread dough with melted onions. Cut potato into 1⁄16" slices using a mandoline; spread slices over dough.

Step 3

Sprinkle with fontina, oregano, grana padano, salt, and pepper.

Step 4

Transfer pizza to a baking stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6-8 minutes.

Step 5

Transfer pizza to a board; slice and serve.

Make pizza dough according to instructions.
Spread dough with melted onions. Cut potato into 1⁄16" slices using a mandoline; spread slices over dough.
Sprinkle with fontina, oregano, grana padano, salt, and pepper.
Transfer pizza to a baking stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6-8 minutes.
Transfer pizza to a board; slice and serve.