Potato Pizza
Makes 2 pizzas
Caramelized onion white sauce
2 tablespoons butter
2 tablespoons olive oil
1 large onion, sliced lengthwise into thin ribbons
1/2 teaspoon minced garlic
1/4 cup dry white wine
3 tablespoons flour
1 – 1/2 cups cream
1 teaspoon salt
1/2 teaspoon pepper
In a pan on stove, melt the butter with the oil over medium-high heat. Stir in the onion and cook, stirring occasionally, until the onion softens and takes on a golden shade, about 15 minutes. Stir in the garlic and cook 2 minutes more. Stir in wine and cook for 3 minutes. Add flour, and stir to coat. Whisk in cream, and reduce heat. Continue to cook, stirring constantly until the mixture thickens to a sauce, about 3 minutes. Remove from heat, season with the salt and pepper and set aside.
Potato Topping
1/2 pound (about 5 small) potatoes
1/2 teaspoon salt
2 teaspoons olive oil
1 – 1/2 teaspoons minced rosemary
1 tablespoon grated Parmesan cheese
Slice the potatoes lengthwise as thinly as possible into a large colander. Gently rinse the potato slices, washing off any excess starch. Drain. Salt the potatoes, and set aside for 15 minutes while the potatoes relieve excess moisture. Gently squeeze potatoes to drain the liquid. Place the drained potatoes in a large bowl. Toss potatoes with the olive oil, rosemary and Parmesan cheese.
Preheat oven to 450 degrees F. Place pizza dough on stone or baking dish in oven. Spread half of the sauce over each pizza, then gently sprinkle over one-half of the potato topping in a single layer on each. Season with salt and pepper. Bake until rich golden-brown in color, approximately 8 minutes.
