"Here's a treat to have for weekend meal- so very tasty and different!!"
extra virgin olive oil
yellow onions, sliced
yellow petite potatoes
prepared pizza crust
1 3/4 cups
Fontina cheese, shredded, divided
fresh rosemary, finely chopped
extra virgin 100% olive oil
Heat 4 teaspoons olive oil over medium-low heat in large skillet. Add yellow onion and cook until soft and golden brown, 20-30 minutes.
Meanwhile, poke the petite potatoes, a few times with the tip of a knife and microwave on high for 1 1/2 - 2 minutes or until softened. Cool potatoes, then cut into 1/4-inch slices.
Place 2 pizza pie crusts on a lightly oiled grill heated to medium. Cook for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide Fontina cheese, potato slices and sautéed onions over each crust.
Close lid, and cook until cheese is bubbly and crusts are golden brown, 2-3 minutes. Remove from grill and season with 2 tablespoons finely chopped Rosemary, and salt and pepper. Drizzle with 2 teaspoons olive oil,. Slice each pizza into 6 wedges. Enjoy!
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Potato, Caramelized Onion and Rosemary Pizza (cont.)