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Serves 16 | Prep Time 1 hour 35 minutes | Cook Time 25 minutes
2 medium pizza crusts, (see Eden recipes for Pizza Dough and Kamut Pizza Dough)
1/4 cup Eden Extra Virgin Olive Oil
2 cloves garlic, minced
8 cups sliced red onions
8 cups Yukon gold potatoes, sliced into paper-thin slices
or red potatoes
1/4 cup fresh rosemary leaves
1/4 tsp freshly ground black pepper
1/2 tsp Eden Sea Salt
Preheat the oven to 400°. Divide the dough into two equal size balls. Roll out on a lightly floured counter or cutting board until about 1/2" thick. Place the rolled dough on pizza pans or large cookie sheets and let sit while you prepare the toppings.
To prepare the topping, heat the oil in a large skillet. Sauté the garlic and onions until the onions are transluscent, about 7 minutes or so. Evenly spoon the onions on top of the rolled pizza dough. Place a layer of potatoes on top of the onions. Sprinkle the potatoes with salt, pepper and rosemary leaves.
Bake the pizzas for about 20 minutes or until the crust is slightly golden. When almost done, lightly brush the edges of the crust with olive oil and bake another 5 minutes until golden. Remove and slice. Sprinkle with more salt and pepper to taste, if desired.
Yields: 2 12-inch pizzas - 16 pieces