Join! 12 weeks for $1

Check out our latest issues.

Missy Robbins tells all.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Inverted Pizza with Onions, Potatoes and Thyme

40 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Inverted Pizza with Onions, Potatoes and Thyme

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

Fritz E.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.