Spicy Mustard, Potato, And Red Onion Pizza - ...

Spicy Mustard, Potato, And Red Onion Pizza - ...
Spicy Mustard, Potato, And Red Onion Pizza - ...

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    tablespoons extra-virgin olive oil or more if

  • necessary

  • 2

    medium red onions - (1/2 lb) thinly sliced

  • 2

    teaspoons sugar

  • 3

    medium all-purpose potatoes - (3/4 lb) peeled, and sliced 1/4" thick

  • 1

    recipe Straight Dough (see recipe)

  • 1/4

    cup spicy mustard

  • 2

    tablespoon minced fresh thyme

  • 3/4

    pound caciocavallo cheese grated

  • Fine Sea salt to taste

Directions

Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the onions and 1 teaspoon of the sugar and cook until the onions are soft, glazed, and starting to brown, 5 to 8 minutes. Remove the onions to a bowl and set aside. Add the remaining 1 tablespoon olive oil and 1 teaspoon sugar to the pan. Cook the potatoes, in batches if necessary, stirring often and adding additional olive oil if the pan is dry, until the potatoes just begin to brown. Remove the potatoes to a bowl and set aside. Preheat the oven to 425 degrees. Lightly spray two 13- or 14-inch pizza pans with olive oil spray and set aside. Punch down the dough and turn it out onto a lightly floured work surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough in half. Work with one piece at a time, keeping the second piece covered with a towel or bowl. On a lightly floured surface, roll the dough out to fit a pizza pan. Place the dough on one of the prepared pans and brush 2 tablespoons of the mustard evenly over the surface. Sprinkle 1 tablespoon of the thyme evenly over the dough. Arrange half the potatoes over the dough. Scatter half the onions over the potatoes. Sprinkle on half the cheese and sea salt to taste. Repeat the process with the remaining dough and topping ingredients. Bake the pizze for 25 to 30 minutes, until the tops are golden brown, the cheese is melted, and the bottom of the crust is crisp and evenly browned. Remove the pizze to a cutting board, and cut into wedges with scissors. Serve immediately. Variation: Scatter a combination of black and green oil-cured olives over the pizza halfway through the baking. This recipe yields two 13- to 14-inch pizze for 12 to 16 servings.

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