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I am constantly looking for new ideas for recipes. This morning I saw a tweet from Iron Chef Alex Guarnaschilli for an onion and potato pizza. Meg and I love pizza. We have a bowl of potatoes in our kitchen. It sounds like a warm and hearty dinner for a cold New England night. Why not try my hand at creating a recipe?
I used a combination of purple and white potatoes. Instead of using a tomato sauce, I used ricotta cheese. Add in some fresh rosemary, top with mozzarella cheese, and you there you have it, an Iron Chef inspired dinner.
In a non-stick pan, drizzle some olive oil and warm over medium-low heat. Add the sliced onion and season liberally with salt and pepper. Cook on low for 15-20 minutes, until slightly browned. Add the rosemary and cook for 5 more minutes.
Preheat the oven to 450F. Prepare a baking sheet by lining with parchment paper.
Thinly slice the potatoes. Place in a bowl, drizzle with oil and season with salt and pepper. Pour the potatoes onto the prepared baking sheet and roast for 15 minutes, flipping midway through. The potatoes should be slightly browned and cooked through.
Roll out the dough. Spread the ricotta over the dough. Lay out the potatoes. Add the onions. Top with mozzarella cheese. Bake for 15 minutes, until mozzarella browns. Season with salt when you remove from the oven.