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Caramelized Onion, Potato and Walnut Pizza

3 Ratings

1 Comments

Prep 20 min
Total 30 min
Ingredients 11
Servings 8

Blend three marvelous flavors atop a thin pizza crust in a recipe that takes pizza to a whole new level. MORE+ LESS-

Ingredients

tablespoons olive oil

large sweet onion (Maui or Walla Walla), thinly sliced

tablespoons sugar

1/2

teaspoon salt

1/4

teaspoon dried thyme leaves

can (11 oz) Pillsbury™ refrigerated thin pizza crust

tablespoon olive oil

small red potatoes, cooked, thinly sliced

1/2

cup crumbled Gorgonzola cheese (2 oz)

cup shredded mozzarella cheese (4 oz)

1/2

cup chopped walnuts, toasted*

Steps

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1

In 10-inch nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion, sugar, salt and thyme. Cook 8 to 12 minutes, stirring frequently, until onion is golden brown. Remove onion from skillet; set aside.
2

Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
3

Brush crust with 1 tablespoon olive oil. Spoon onion mixture evenly over dough to within 1/2 inch of edges. Top with sliced potatoes, Gorgonzola cheese, mozzarella cheese and toasted walnuts. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.

Expert Tips

*To toast walnuts, heat oven to 350°F. Spread walnuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Caramelizing onions brings out their natural sweetness.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 15mg; 4%
Sodium: 560mg; 23%
Potassium: 990mg; 28%
Total Carbohydrate: 53g; 18%
Dietary Fiber 5g 21% Sugars 8g
Protein: 12g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 15%; 15%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;