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Inverted Pizza with Onions, Potatoes and Thyme

4-6 Servings

40 minutes

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In “Tasting Rome,” co-authors Katie Parla and Kristina Gill write about pizza made using an innovative method perfected by Gabriele Bonci of Pizzarium in Rome. Called pizza al contrario, it’s pizza turned on its head. The “toppings” are put into a pan, covered with dough and baked. Once out of the oven, the pie is inverted, revealing ingredients that have melded with the dough, and the browned crust that formed on top during baking becomes a wonderfully crisp bottom, no pizza stone required. To keep this recipe for pizza al contrario simple enough for a weeknight, we use store-bought refrigerated pizza dough.




Don’t worry if the rolled dough is a little smaller than the dimensions of the baking sheet. When it’s laid on top of the hot vegetables, the dough will relax from the warmth, making it easier to stretch.

40 minutes


  • 2

    medium yellow onions, halved and thinly sliced

  • 8

    ounces Yukon Gold potatoes, unpeeled, sliced ⅛ to ¼ inch thick


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Chris W.
February 3, 2023
Lack of potato
8oz potato are two tiny potatoes and you say a tray, so I am using a 1/2 sheet tray and its all onions and a tiny bit of potato. Really? I switched to a 1/4 tray with about 1/2 the onions and trying that. I suggest you get at least a pound of potato if you don't want to be dissapointed.
Mary E.
September 5, 2022
Just curious as to why you would not reference a pizza dough recipe in your repertoire??
Emily V.
March 15, 2024
I followed advice of other reviewers and added more potato, and this came out perfectly! The onion is so deliciously carmelized and the crust is tender. Skipped the cheese because of my husband’s dairy allergy and it was still excellent. I think this will definitely become a weeknight staple!
Jack B.
December 7, 2023
Potentially great
Nice combo of flavors. I agree with a previous comment that 8oz of potato's is far too sparse a quantity. I suggest drizzling the honey on at the end instead of mixing with the potatoes and onions.
Fritz E.

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