Inverted Pizza with Onions, Potatoes and Thyme

4-6 Servings

40 minutes

Free

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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
1½

pounds store-bought refrigerated pizza dough, room temperature
All-purpose flour, for dusting
1

cup whole-milk ricotta cheese

Directions

01

Heat the oven to 500°F with a rack in the lowest position. Mist a rimmed baking sheet with cooking spray. In a large bowl, toss together the onions, potato, thyme, honey, 3 tablespoons of oil and ½ teaspoon each salt and pepper. Distribute the mixture in an even layer on the prepared baking sheet and bake without stirring until the onions begin to brown and the potato is softened but not yet fully cooked, about 15 minutes.
02

Meanwhile, on a well-floured counter, gently stretch the dough by hand or roll it with a rolling pin into a rough 12-by-16-inch rectangle (the same dimensions as the baking sheet); work from the center outward to help ensure the dough is of an even thickness. If it is resistant or shrinks after stretching or rolling, wait 5 to 10 minutes before trying again; if it is very elastic, you may need to give it 2 or 3 rests. It’s fine if the dough rectangle is a little smaller than the baking sheet.
03

When the onion-potato mixture is ready, remove the baking sheet from the oven; leave the oven on. Using both hands and being careful not to touch the hot baking sheet, lay the dough over the vegetables, gently stretching and tucking in the edges as needed so the dough fills the baking sheet and covers the vegetables. Brush the surface with the remaining 1 tablespoon oil, then use a fork to poke holes every 2 to 3 inches all the way through the dough. Bake until the surface is well browned, 15 to 17 minutes.
04

Remove from the oven and immediately invert a wire rack onto the baking sheet. Using potholders or oven mitts, hold the baking sheet and rack together and carefully flip to invert. Lift off the baking sheet. Using a metal spatula, scrape up any onion-potato mixture clinging to the baking sheet and replace it on the pizza. Dollop with the ricotta, cut into pieces and drizzle with additional oil.