Potato, caramelised onions and rosemary oil pizza

Potato, caramelised onions and rosemary oil pizza

By
From
My Italian Kitchen
Serves
6-8
Photographer
Chris Middleton

I would always want this as my focaccia topping during our time in Tuscany. It’s a beautiful combination that works well even if you ditch the pizza base. Just toss the onions and oil through roast potatoes – it’s absolutely stunning.

Ingredients

Quantity Ingredient
3 potatoes
105ml extra-virgin olive oil
2 red onions, thinly sliced
2 rosemary sprigs
sea salt flakes
1 Pizza base

Method

  1. Preheat the oven to 220°C.
  2. Thinly slice the potatoes on a mandoline and place the slices in a bowl of water to prevent them from going black.
  3. Heat 60 ml of the olive oil in a saucepan. Add the onion slices and cook over a very low heat for 15–20 minutes until they are soft and lightly caramelised. Set aside.
  4. Finely chop the rosemary, mix with 3 tablespoons of olive oil in a small bowl and season with sea salt and freshly ground black pepper.
  5. Place the pizza base on a baking tray or pizza stone. To assemble, drizzle some of the rosemary oil on the pizza base. Layer the potato slices all over the pizza, top with the onion and drizzle with more of the rosemary oil.
  6. Bake for 15–18 minutes, until the pizza base is crisp.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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