Red Onion, Potato, and Goat Cheese Pizza

Time: 40 minutes

Simple Sub: In place of goat cheese, try feta or queso fresco

Serve with Romaine-Radicchio Salad: Combine 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, ¼ teaspoon salt, and 1/8 teaspoon dried oregano in a large bowl, stirring with a whisk. Add 5 cups thinly sliced romaine lettuce and 2 cups thinly sliced radicchio; toss to coat. Sprinkle with fresh ground black pepper.
The sweetness of red onions is tempered by tangy goat cheese in this carb-lover's pizza. Use any color fingerling potatoes you like—blue or purple varieties are particularly dramatic.

Prep Time: 40 minutes
Yield: 6 servings (serving size: 2 pieces)

Ingredients

• 7 ounces fingerling potatoes (about 5 potatoes)
• 1 teaspoon olive oil
• 1 medium red onion, cut into 1/2-inch-thick slices
• 1 (13.8-ounce) can refrigerated pizza crust dough
• 2 tablespoons cornmeal
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup (3 ounces) crumbled goat cheese
• 1 garlic clove, minced
• 1 1/2 teaspoons fresh thyme leaves

Preparation

1. Preheat oven to 450°.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender.

4. Roll dough out on a lightly floured surface to a 14 x 10–inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450° for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.

Nutritional Information

Calories:

314

Fat:

10.3g (sat 4.9g,mono 3.7g,poly 0.6g)

Protein:

14.4g

Carbohydrate:

39.8g

Fiber:

1.8g

Cholesterol:

22mg

Iron:

2.4mg

Sodium:

599mg

Calcium:

173mg