WHAT YOU’LL NEED:
-1 pre-made pizza crust
-3 cloves garlic, minced
-1/2 red onion
-3 small yellow potatoes
Most of this recipe is prep with the vegetables, but it’s all pretty simple. First thing, boil the potatoes for about 10 minutes, until they’re soft when you poke them with a fork. Set them aside to cool down while you work on the rest.
Chop the onion and toss it in a small pan with some olive oil and saute it until it start to look translucent, then set it aside.
Bring the potatoes back out and cut them into 1.4 in. thick slices, kind of like pepperoni.
Now it’s time to assemble… Brush the pizza with olive oil, including the crust. Take the chopped garlic and spread it out evenly, then cover the pizza with a layer of mozzarella cheese. There isn’t any sauce on this pizza, but mozzarella melts really well and replaces that layer, so add as much as you like. Next take the red onions and spread them over the cheese, then completely cover everything with a layer of the potato slices.
Add another layer of cheese, this time parmesan, to the top of everything. Again, this is an As Much As You’d Like situation. The parmesan doesn’t really melt much, but it adds a nice layer of crunch and holds everything together. Sprinkle the thyme over the top of everything and you’re ready to go.
It doesn’t take long to cook, since the crust is already done and you’re really just melting the cheese. 10 or 15 minutes at 450 was all it took.
I made a Tango Salad to go with mine, a mix of romaine, curly endive and radicchio, with mandarin oranges, glazed walnuts and a balsamic vinaigrette. Yes, I know, I’m very fancy.