Roast Potato, Emmenthal & Rosemary Pizza

Let's talk potatoes. Thin slivers of soft carby goodness on the inside and golden-brown almost-crispiness on the outside. With the occasional crunch of some fleur de sel. You in? Now let's add some gently caramelised onions, a smattering of rosemary and pile it on top of a pillowy, crusty pizza base. You still in?

Because if you're not, that's totally cool with me. You know, in a totally grown-up not at all great!-more-for-me way. I've been toying with the potato pizza idea for quite some time now, but it has been rejected over and over in favour of more bold, out-there toppings. Ah... the folly of youth. I couldn't see what was right in front of me. 

Down-to-earth ingredients, lovingly prepared in the best way possible, glazed with olive oil and pared with cheese. Carb overload in the best possible way. And perfect for Meat Free Mondays.

Roast Potato, Emmenthal & Rosemary Pizza
Makes 8 slices

2 tbsp olive oil
1 large onion, thinly sliced
1 tbsp balsamic vinegar
2 small potatoes, scrubbed & thinly sliced
coarse salt and freshly ground black pepper to taste 
1/2 pizza base recipe 
3 tbsp tomato paste
100g mozzarella cheese, grated
emmenthal, sliced
1 sprig rosemary 

1. Heat half the oil in a frying pan and saute the onion over low heat with balsamic vinegar until caramelised. This will take around 20 - 25 minutes.
2. Meanwhile place the potato slices onto a baking tray, drizzle with the remainder of the olive oil, salt and pepper and bake at 180C for 20 minutes or until cooked through and slightly crisp on top. Leave oven on and increase heat to 220C.
3. Roll dough out, place on a pizza stone (or oiled piece of heavy duty foil) spread with tomato paste and scatter with mozzarella cheese. Top with caramelised onions, potatoes, emmenthal and rosemary.
4. Sprinkle with coarse salt and bake in oven at 220C for 12 minutes.

Nutritional info (per slice): Calories 230.3 , Total fat 8.8 g, Saturated fat 3.0 g, Polyunsaturated fat 0.6 g, Monounsaturated fat 3.1 g, Cholesterol 6.9 mg, Sodium 202.7 mg, Potassium 242.1 mg, Total carbohydrate 28.9 g, Dietary fiber 1.7 g, Sugars 1.9 g, Protein 8.9 g

Good source of: Selenium 17.5 %, Thiamin 16.9 %, Manganese 15.0 %, Niacin 12.9 %, Folate 11.8 %, Vitamin C 10.5 %