- Prep Time
- 10 mins
- Total Time
- 40 mins
- 2 pizzas
- Perfect Pizza Dough crusts (12 in./30 cm)
- 2 tbsp
- olive oil
- 30 mL
- 2 cups
- sliced yellow onions
- 500 mL
- 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
- 2 mL
- pepper to taste
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.
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.
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.
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.