Potato, Garlic & Rosemary Pizza
with Caramelised Onion & Parmesan-Pear Salad
The first person to try caramelising the onions they were going to put on their pizza must’ve had a real “Eureka!” moment. And who could blame them? There seems to be almost no other way to do enjoy it now. The sweet pear and sharp rocket complement each other to create a side dish on par with the main event. Truly delectable.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 unit
brown onion
200 g
potatoes
1 clove
garlic
1 bunch
rosemary
1 block
Cheddar cheese
(Contains: Milk;)
2 unit
Wholemeal Pizza Bases
(Contains: Milk, Gluten;)
1 sachet
pizza sauce
1 unit
pear
1 block
Parmesan cheese
(Contains: Milk;)
1 bag
rocket leaves
Not included in your delivery
olive oil
2 tsp
water
1.5 tsp
brown sugar
6 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely slice the brown onion. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the onion and cook for 5-6 minutes, stirring regularly, until softened. Add the balsamic vinegar (for the onion), water (use suggested amount) and brown sugar and mix well. Cook for a further 3-5 minutes, or until dark and sticky. Remove the pan from the heat and set aside.
While the onions are cooking, very finely slice (0.2 cm) the potato. TIP: Slicing the potato finely ensures it cooks in the allocated time. TIP: You can use a mandolin if you have one. Peel and crush the garlic. Strip and finely chop the rosemary leaves. Grate the Cheddar cheese. In a small bowl, combine the garlic, rosemary and a drizzle of olive oil. TIP: The oil will prevent the garlic from burning in the oven.
Heat a drizzle of olive oil in large frying pan over a medium-high heat. Add the potato slices and fry, turning once, for 2-3 minutes, or until slightly tender.
Lay the wholemeal pizza bases rough side down. Using the back of a spoon, spread the pizza sauce across the bases. TIP: Spread your toppings evenly. Top with the potato slices and caramelised onion and drizzle over the garlic and rosemary leaves. Top with the grated Cheddar cheese and a drizzle of olive oil. Season with salt and pepper. Place the pizzas directly onto the wire racks in the oven and cook for 10 minutes, or until the cheese is melted. TIP: Placing the pizzas directly onto the wire racks helps the base crisp up.
While the pizzas are in the oven, finely slice the pear and discard the core. Grate the Parmesan cheese. In a medium bowl, combine the balsamic vinegar (for the salad) and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and add the rocket leaves, Parmesan cheese and pear. Toss to coat in the dressing. TIP: Dress the salad just before serving to prevent soggy leaves.
Slice the potato, garlic and rosemary pizzas into wedges and divide between plates. Serve the Parmesan-pear salad on the side.
