Potato, Fontina, and Caramelized Onion Pizza

Pizza goes along with hamburgers and root beer floats…these foods bring me straight back to childhood.

 After all, isn’t pizza nostalgic for most Americans? For me, the pizza of youth is California Pizza Kitchen. Some Chinese chicken salad, a bowl of creamy artichoke dip, and the rosemary potato chicken pizza made up many a father-daughter Saturday lunch date.

That pizza was the first time I realized that carbs could be put on carbs and called lunch. Crispy potatoes, crunchy crust, woodsy rosemary…it was the favorite pizza of my (admittedly pizza deprived, thanks to living on the west coast) youth. I still crave it, and so of course…

I had to recreate it.

Potato, Caramelized Onion, and Fontina Pizza (Adapated from Saveur)

Ingredients:

1 recipe pizza dough

6-8 Yukon gold potatoes, boiled until fork tender and very thinly sliced into rounds

1 small onion, sliced or diced and caramelized

1/3 lb. fontina cheese, shredded or thinly sliced

leaves of 2 sprigs of fresh thyme

leaves of 1 sprig rosemary, diced

salt and pepper to taste

1. Preheat the oven and pizza stone (if you are using one, if not a cookie sheet will also work)as high as it will go, then lay out your pizza dough as described here and top it with a layer of onions.

2. Top the onions with the herbs, then the potatoes – some of the potatoes can overlap, but they should mostly be in a thin layer. They will be sticky because of the starch, so if some stick together that is totally fine.

3. Top with the cheese, transfer to the oven, and bake for 15 minutes, or until the top is bubbly and the crust is crisp.

4. Top with freshly ground black pepper and salt (if necessary – the dough may be salty enough as is), and serve!

This pizza couldn’t be easier  right?! And it really does take me right back to my childhood. Those creamy potatoes  crispy and charred at the edges. That luscious fontina cheese, buttery and bubbly. The wonderful onions, providing a sweet base flecked with rosemary and thyme to give it a strong backbone. The combination of these ingredients is really sublime – the pizza needs nothing extra, no modifications. Boiling the potatoes is totally key here -it helps the spuds melt into one carbolicious blanket.

 

Childhood was good, but with pizza this great…adulthood might be even better.

Because now, I can enjoy some wine with lunch.