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Caramelized Onion-Potato-Polenta Pizza

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Caramelized Onion-Potato-Polenta Pizza
  • Prep 50 min
  • Total 2 hr 20 min
  • Servings 6
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Polenta as a crust adds great texture and flavor to this homemade pizza, topped with caramelized onions, fontina cheese and potato slices.
Sep 8, 2011

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 tablespoon vegetable oil
  • 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

Steps

  • 1
    Spray large cookie sheet with cooking spray; sprinkle with 1 tablespoon cornmeal. In 2-quart saucepan, mix 1 cup cornmeal and 3/4 cup water. Stir in 3 1/4 cups boiling water and 1 1/2 teaspoons salt. Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens and boils.
  • 2
    Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until very thick. Remove from heat. Stir in olive oil until smooth. Spread hot polenta in 11-inch round on cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour or until very firm.
  • 3
    Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion and sugar; cook 15 to 20 minutes, stirring frequently, until deep golden brown and caramelized. In 7-inch skillet, cook potatoes in hot vegetable oil as directed on package; season with 1/8 teaspoon salt and the pepper.
  • 4
    Heat oven to 450°F. Bake crust 20 minutes. Spread pizza sauce over crust; spoon caramelized onions evenly over sauce. Top with potatoes and cheese. Bake 8 to 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with oregano.

Nutrition Information

No nutrition information available for this recipe
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