Caramelized Onion–Potato-Polenta Pizza
6 servings
Ingredients
CRUST
- 1 cup plus 1 tablespoon yellow cornmeal
- ¾ cup water
- 3¼ cups boiling water
- 1½ teaspoons salt
- 1 tablespoon olive oil
TOPPING
- 2 tablespoons butter
- 1 large sweet onion Maui or Walla Walla, cut in half, thinly sliced (3 cups)
- 1 tablespoon sugar
- 1 cup refrigerated home-style potato slices from 20-oz bag
- 1 tablespoon vegetable oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup pizza sauce
- 1 cup shredded fontina cheese 4 oz
- 1 tablespoon chopped fresh oregano leaves
Instructions
- Spray large cookie sheet with cooking spray; sprinkle with 1 tablespoon cornmeal.
- In 2-quart saucepan, mix 1 cup cornmeal and 3⁄4 cup water.
- Stir in 3 1⁄4 cups boiling water and 1 1⁄2 teaspoons salt.
- Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens and boils.
- Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until very thick.
- Remove from heat.
- Stir in olive oil until smooth.
- Spread hot polenta in 11-inch round on cookie sheet.
- Cover with plastic wrap; refrigerate at least 1 hour or until very firm.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat.
- Add onion and sugar; cook 15 to 20 minutes, stirring frequently, until deep golden brown and caramelized.
- In 7-inch skillet, cook potatoes in hot vegetable oil as directed on package; season with 1⁄8 teaspoon salt and the pepper.
- Heat oven to 450°F.
- Bake crust 20 minutes.
- Remove from oven.
- Spread pizza sauce over crust; spoon onions evenly over sauce.
- Top with potatoes and cheese.
- Return to oven; bake 8 to 10 minutes longer or until cheese is melted and potatoes are tender.
- Sprinkle with oregano before serving.
Notes / Tips / Wine Advice:
Polenta as a crust adds flavor and texture to this great pizza. If you like, you can make the crust as directed up to 24 hours before you plan to bake it. This pizza topping works well on a traditional pizza crust, too.
Nutritional Information
Calories: 310 kcal
