- 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.
Nutritional Facts
- Per:
- Calories:
- 480
- Fat:
- 15
- Saturated Fat:
- 7
- Monounsaturated Fats:
- Trans:
- Trans:
- Carbs:
- 67
- Fibre:
- 4
- Sugar:
- 0
- Sugar Alcohols:
- Cholesterol:
- 35 mg
- Protein:
- 20
- Iron:
- Sodium:
- 660 mg
- Potassium:
- 0
- Calcium:
- Omega 3:
- Omega 6:
- Vitamin A:
- Vitamin C:
