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{Recipe} Caramelized Onion, Potato, & Rosemary Pizza

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

The idea to put potatoes on pizza came from one of my favorite local restaurants, La Fiamma. If you’re ever in town, you are required to stop there for dinner. Seriously, it should be a law or something. But, since most of you probably won’t be driving through my town anytime soon, I recommend making a potato pizza of your own!


I harvested one of my potato plants this weekend because it had grown out into the garden path, and I was tired of stepping over it.


Even though I pulled it up early, I still got about 5 pounds of potatoes – 4 big “baking potatoes” and a handful of smaller spuds that were perfect for this recipe. Not too shabby if I do say so myself!

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

My recipe is quite a bit different from the restaurant version that inspired it, but it’s still pretty darn tasty. Start with your favorite pizza crust – homemade or store-bought. Here’s my go-to pizza dough recipe. Next, slice up your potatoes. You want to cut them about 1/8″ thick (thicker than a potato chip, thinner than a saltine cracker) and as evenly as possible.

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

Heat 1 tablespoon of oil in a large skillet over medium heat. Arrange potato slices in the pan in a single layer. Cook for 2 to 3 minutes on each side, or until potatoes are cooked through and beginning to turn golden brown. Remove from the pan and set aside.

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

In a separate pan, caramelize the onions. I like to use a cast iron skillet for this. If you don’t already have at least one cast iron pan in your kitchen, you should consider investing in one. Amazon has this one (the one that I’m using for the onions in the above photo) in stock and ready to ship: Lodge Pre-Seasoned Skillet, 12-Inch. It’s a great pan. I don’t love it quite as much as my 100-year-old Griswold pan, but they don’t sell those on Amazon 😉

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

Spread onions evenly on the prepared crust.

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

Top with a single layer of potato slices.

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

Sprinkle on fresh rosemary to taste, and top with cheese.

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

Place in preheated, 500 degree oven – either on a baking pan or pizza stone. Bake for 12 to 15 minutes, rotating the pan halfway through cooking time. Remove from the oven when the crust is golden brown and the cheese is melted and bubbly.

{Recipe} Caramelized Onion, Potato & Rosemary Pizza

Caramelized Onion, Potato, & Rosemary Pizza

Servings = two 14″ pizzas, Time = 2 hours


  • Go-To Pizza Dough (or your favorite pizza crust recipe)
  • 2 – 3 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 2 pounds potatoes – any kind, but fingerling or Yukon Gold are especially good here
  • 2 tablespoons balsamic vinegar
  • 1 1/2 pounds onions, thinly sliced – preferably a sweet variety like Walla Walla
  • 1 teaspoon minced fresh rosemary
  • 6 to 8 ounces fresh mozzarella (or a mixture of mozzarella & fontina)


  1. Slice potatoes 1/8″ thick. Skins can be left on or removed, whichever you prefer. Heat a tablespoon or so of olive oil in a large skillet over medium heat. Arrange potato slices in the skillet in a single layer. Cook for 2 to 3 minutes on each side, or until potatoes are beginning to turn golden brown and are cooked through. Transfer to a plate and set aside.
  2. *This is the shorthand version of how to caramelize onions – for a more detailed explanation, see this post: {Recipe} How to Make Caramelized Onions. While potatoes are cooking, you can start heating up a second large skillet over medium heat. Melt 1 tablespoon of butter in the pan. Add 1 tablespoon of oil to the melted butter. Saute onions, stirring frequently and adjusting the temperature as necessary, so that they cook down and turn translucent, but don’t start to brown yet. Let the color develop gradually until they are a rich, brown color. Add balsamic vinegar to deglaze the pan. Scrape up all the browned bits of fond from the bottom of the pan and stir them into the onions. When they’ve cooked down to about 1 cup, remove from heat and set aside.
  3. Preheat oven to 500 degrees Fahrenheit. Line pan with parchment paper and dust with semolina flour. Stretch dough into as large of a circle as you can without tearing it. Place it on the parchment lined pan, and continue pressing it into a larger and larger circle, until it is about 14″ in width. Spread half of the onions evenly on the crust in a thin layer. Arrange potatoes in a single layer on top of the onions. Sprinkle with rosemary. Top generously with cheese.
  4. Bake for 12 to 15 minutes, or until the cheese is bubbly and the crust is golden brown. Rotate the pan 180 degrees halfway through the cooking time.
  5. Remove from the oven and let cool slightly before slicing.

This is one of my absolute favorite recipes. I hope you enjoy it as much as I do!

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  1. {Recipe} How to Make Caramelized Onions | Growing Some Roots - July 26, 2015

    […] of perfectly caramelized onions can transform an otherwise basic dish into something amazing. This pizza is one of my favorite ways to use them (and the reason I was making this particular batch), but you […]

  2. {Recipe} Go-To Pizza Dough | Growing Some Roots - August 20, 2015

    […] Need some topping ideas? This is my absolute favorite pizza of all time. It may seem a little strange, but trust me on this one! —-> Stacey’s Favorite Pizza […]

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