As I blinked my tears away, I told those stewing onions that were stinging my eyes, “you better be worth it.”
And yes, they were so worth it. This thin crust pizza emphasizes on multiple layers of concentrated sharp flavors, so that it’s rich in taste but light in texture. The pizza was first covered with melted onions that were stewed for hours, then layered with sliced potatoes that made it taste thick and buttery. Finally, the pizza was covered with fresh creamy fontina cheese and sprinkled with oregano. All the components came together seamlessly.
Potato, Fontina, and Oregano Pizza
Adapted from Saveur
Makes a 12″ Pizza
- 2 onions, thinly sliced
- 2 tbsp of EVOO
- 1/2 tbsp of kosher salt
- 1 yukon gold potato
- 1/3 cup thinly sliced fontina
- 2 tbsp of fresh oregano
- 2 tbsp of grana padano
- salt and freshly ground black pepper
- 1 cup of warm water
- 1 tbsp of white sugar
- 2 1/4 tsp of active dry yeast
- 3 tbsp of EVOO
- 1 tsp of salt
- 2 1/2 cup of all purpose flour
- The night before, or 2 hours prior, heat 2 tbsp of EVOO in a large saute pan or Dutch oven over medium heat. Add sliced onions and kosher salt and stew over low heat for approximately 2 hours. To store, cool and refrigerate.
- For pizza dough, stir water, yeast, and sugar until dissolved. Add olive oil and salt. Stir in flour until well incorporated. Let dough rest for 10 minutes.
- Dip fingers in EVOO and roll dough out on a flat surface. Make dough into a circular pizza crust, as thin or thick as you like it. Keep in mind that it expands.
- Spread dough with melted/stewed onions. Cut potatoes into slices as thinly as possible and sprinkle pizza with fontina, oregano.
- Transfer pizza to a baking sheet or stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6 to 8 minutes.
- Transfer pizza to a board, slice and serve.