When you live in Idaho, you are expected to love potatoes and I do. But there are those who feel they are too high in carbs or are bland and only to be used as a side dish.
Potatoes are full of healthy nutrients, and there are so many different types and flavors, you can do all types of recipes with the versatile tuber.
One of my favorites is my potato pizza that combines savory onions and tangy Fontina cheese with the hearty flavor of potatoes. This recipe is simple and can be easily altered to fit your tastes. Do you love bacon? Sprinkle it on top. Cheddar cheese? Swap it out with the Fontina. Slice tomatoes on top, or add a dollop of sour cream when it is being served. Use the pre-made crusts to keep prep time minimal. This is not your typical pizza, but what a fun way to celebrate a traditional Idaho favorite.
Belle’s Potato Pizza
1 pre-made pizza crust
1 large potato
1 large onion
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon basil
½ cup parmesan cheese, grated
1 cup Fontina cheese, shredded
¼ cup chopped green onions
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In a sauce pan, heat the onions, oil and salt. Cover and let simmer for about 15 minutes or until the onions turn into a spreadable consistency. Remove from heat. Place the pizza crust on a baking sheet. Spread the onion over the crust. Peel the potato and slice it very thin — about ¼ inch. Place a layer of the sliced potatoes over the onion. Sprinkle with the basil and both cheeses and then the green onions. Bake in a 400 degree oven until, potato slices are tender and cheese in brown. Serve with a dollop of sour cream.
Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author, including the recently released "That's a Lot of Crock!" and novelist. Her website is at talesofthedinnerbelle.com.