Caramelized Onion-Tomato Smashed Potato Pizza

Bacon-Onion Heirloom Tomato Pizza RecipeIt’s been raining in LA, snowing in surrounding mountain towns, and below freezing in other parts of the country. We’re cold, lighting fires and bundling up beneath soft blankets.

Caramelized Onion-Tomato Smashed Potato PizzaSo — call me crazy — but why on this 1st day of 2015, in the middle of winter, would we move away from hearty, warm, cozy comfort foods!?  Okay, obviously I know it’s a new year and many of us are resolving to eat healthier, lighter and watch our weight.   My friends, you can do that without restricting yourselves to super light salads.  It’s simply not the season for them!  (I love a delicious refreshing salad, but for now, I want it alongside something warm and filling.)

Caramelized Onion-Tomato Smashed Potato PizzaI really wanted to create more recipes for the super cool Smashed Potato Pizza Crust!Caramelized Onion-Tomato Smashed Potato PizzaSo let’s enjoy this divine pizza!  Stay healthy and share it with a friend.  😉Caramelized Onion-Tomato Smashed Potato Pizza

Caramelized Onion-Tomato Smashed Potato Pizza
 
Prep time
Total time
 
Please note that the prep time does not include the time it takes to make the pizza crust. You can get that recipe here.
Ingredients
  • 1 (10-inch) Smashed Potato Pizza Crust (Here's the recipe.)
  • 1½ cups thinly sliced onion
  • 1 teaspoon minced garlic
  • about ¾ cup tomato purée
  • 1 cup grated Kerrygold Skellig (Sweet Cheddar) Cheese
  • about 6 large basil leaves
  • 1 thinly sliced Roma tomato
  • extra virgin olive oil
  • sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400 degrees F, and adjust a rack to the center.
  2. Coat the bottom of a medium-sized sauté pan with olive oil, add the onion and place it over medium-high heat. Stirring every so often, cook until the onions are soft and nicely browned, about 15 minutes. Set aside.
  3. While the onions are browning, add the garlic and tomato purée to a small sauce pan and place it over medium heat. Bring to a simmer and let it thicken and reduce a bit, about 10 minutes. Then season to taste with salt and pepper. (Here's how to season to taste.)
  4. Using the back of a large spoon, spread the tomato sauce over the prepared Smashed Potato Pizza Crust. (The crust should already be on a baking sheet.)
  5. Sprinkle the grated cheese evenly over the sauce and then add a layer of the basil leaves -- they should cover the cheese almost completely.
  6. Top with an even layer of the onions and tomato slices.
  7. Drizzle with olive oil and sprinkle with a bit more salt and pepper.
  8. Place in the preheated 400 degree F oven and bake until the cheese is melted and it's sizzling, 15 to 20 minutes.
  9. Let the pizza sit for about five minutes, slice and serve.

This is not a sponsored post — I simply love Kerrygold cheese.

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

  1. Linda` says

    I’ll be taking this recipe to Mexico with me, a
    perfect choice para los amigos. Como se dice
    “Miss Congeniality” en español?

  2. John says

    Can’t wait to try this new use for the Smashed Potato Pizza Crust. Last evening I made three of the SPPC’s, let them cool slightly, and then topped with creme fraiche that I stirred some finely chopped fresh dill and pepper into, and covered that with a layer of three different caviars. Served it with Champagne, and everyone loved them! This morning I e-mailed the requested recipe to twenty three of my guests!! Can’t wait to hear how they use them. Have a peaceful, productive, and Happy New Year!

    • valentina says

      Hi John! I’m thrilled you’ve been working with the SPPC — and I love that you gave it its own acronym! Thank you for trying it and for sharing the recipe with friends. Wishing you a very Happy New Year as well! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: