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Caramelized Onion-Potato-Polenta Pizza
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Prep Time:
50 minutes
Total Time:
2 hours 20 minutes
Elevate your pizza game with a crispy Polenta crust, sweet caramelized onions, melted fontina cheese, and tender potato slices.
Ingredients:
  • 1 tablespoon plus 1 cup yellow cornmeal
  • 3/4 cup water
  • 3 1/4 cups boiling water
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large sweet onion (Maui or Walla Walla), cut in half, thinly sliced (3 cups)
  • 1 tablespoon sugar
  • 1 cup refrigerated homestyle sliced potatoes (from 20-oz bag)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup pizza sauce
  • 1 cup shredded fontina cheese (4 oz)
  • 1 tablespoon chopped fresh oregano leaves
Instructions:
  • Prepare a large cookie sheet with a light coating of cooking spray and a sprinkle of 1 tablespoon cornmeal. In a 2-quart saucepan, combine 1 cup cornmeal and 3/4 cup water. Add 3 1/4 cups boiling water and 1 1/2 teaspoons salt. Cook over medium heat for about 4 minutes, stirring constantly, until the mixture thickens and reaches a boil.
  • Lower the heat and simmer for about 10 minutes, stirring occasionally until the mixture thickens. Remove from heat and stir in olive oil until the mixture is smooth. Spread the hot polenta in an 11-inch round shape on a cookie sheet. Cover with plastic wrap and refrigerate for at least 1 hour until the polenta is very firm.
  • Heat butter in a 10-inch nonstick skillet over medium heat. Add onion and sugar; cook for 15 to 20 minutes, stirring often, until onions are deep golden brown and caramelized. In a separate 7-inch skillet, cook potatoes in hot vegetable oil according to package instructions; season with 1/8 teaspoon salt and pepper.
  • Preheat oven to 450°F. Bake crust for 20 minutes. Spread pizza sauce on crust, then add caramelized onions. Layer with potatoes and cheese. Bake for an additional 8-10 minutes until cheese is melted and potatoes are tender. Garnish with oregano before serving.

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