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Level
easy
Prep Time
10 min
Total Time
40 min
Makes
2 pizzas

Ingredients

2
Perfect Pizza Dough crusts (12 in./30 cm)
2 tbsp
olive oil
30 mL
2 cups
sliced yellow onions
500 mL
10
Yellow Petites Potatoes, cut into 1/4 -in. (5 mm) slices
1 3/4 cups
loosely packed, shredded Fontina cheese
425 mL
2 tbsp
finely chopped fresh rosemary
30 mL
1/2 tsp
salt
2 mL
pepper to taste

Directions

Step 1
Heat 4 tsp (20 mL) olive oil over medium-low heat in a large skillet. Add 2 cups (500 mL) sliced yellow onions and cook until soft and golden brown, 20 to 30 min.
Step 2
Meanwhile, poke 10 potatoes a few times with the tip of a knife and microwave on HIGH for 1 1/2 to 2 min. or until softened. Cool potatoes, then cut into 1/4-in. (5 mm) slices.
Step 3
Place 2 pizza crusts on a lightly oiled grill heated to medium. Cook for 2 min. or until bubbly and rigid. Using tongs, turn crusts over. Divide cheese, potatoes and onions between pizza crusts. Close lid and cook until cheese is bubbly and crusts are golden brown, 2 to 3 min.
Step 4
Remove from grill and season with 2 tbsp (30 mL) finely chopped fresh rosemary, 1/2 tsp (2 mL) each salt and pepper. Drizzle with 2 tsp (10 mL) olive oil. Slice each pizza into 6 wedges and serve.

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Nutrition Facts

Nutrition Description:
2 slices
Calories:
480
Fat:
15
Saturated Fat:
7
Carbs:
67
Fibre:
4
Sugar:
0
Cholesterol:
35 mg
Protein:
20
Sodium:
660 mg
Potassium:
0