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Milk Street Recipe

Inverted Pizza with Onions, Potatoes and Thyme

40 minutes

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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.

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

Reviews
Fritz E.

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