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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
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
Ingredients
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2
medium yellow onions, halved and thinly sliced
-
8
ounces Yukon Gold potatoes, unpeeled, sliced ⅛ to ¼ inch thick
Directions
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01Heat 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.
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