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Milk Street Bowtie Inverted Pizza with Onions, Potatoes and Thyme

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.

4-6

Servings

Tip

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
2 tablespoons fresh thyme, roughly chopped
1 tablespoon honey
4 tablespoons extra-virgin olive oil, divided, plus more to serve
Kosher salt and ground black pepper
1½ pounds store-bought refrigerated pizza dough, room temperature
All-purpose flour, for dusting
1 cup whole-milk ricotta cheese
Ingredients
  • 2

    medium yellow onions, halved and thinly sliced

  • 8

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

  • 2

    tablespoons fresh thyme, roughly chopped

  • 1

    tablespoon honey

  • 4

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • Kosher salt and ground black pepper

  • pounds store-bought refrigerated pizza dough, room temperature

  • All-purpose flour, for dusting

  • 1

    cup whole-milk ricotta cheese

Directions

Inverted Pizza with Onions, Potatoes and Thyme

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Reviews
Mary E.
September 5, 2022
Question
Just curious as to why you would not reference a pizza dough recipe in your repertoire??
Fritz E.

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