Potato, Blue Cheese & Balsamic Red Onion Pizza

Name: Potato, Blue Cheese & Balsamic Red Onion Pizza
Yield: Makes 1x 12”/16” pizza
Ingredients: 250/330g (8.8/11.6oz) classic pizza dough; 2 small baby potatoes, thinly sliced; 1 small red onion, cut into wedges; 5 tbsp balsamic vinegar; 40g (1.4oz) mozzarella, torn into small pieces; 40g (1.4oz) blue cheese, crumbled; 2 sprigs fresh thyme, leaves removed; Olive oil

When the weather cools, serve up a bold pizza topped with crisp, golden potatoes and sharp blue cheese with red onions caramelised in balsamic vinegar. It’s the ultimate comfort food fix.

Servings: Makes 1x 12”/16” pizza

Activate Cooking Mode

This will enable your screen to stay on while you're cooking.

Method

1

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
2

Once your dough is ready, prepare the pizza toppings. In a bowl, soak the potato slices in lightly salted water. This will remove the starch and help them to crisp up nicely in your pizza oven.
3

Place a saucepan on a hob (stovetop) over medium heat, and add a little olive oil and the onion. Sweat the onions until soft, then add the balsamic vinegar and cook for a further 1-2 minutes, or until the vinegar has reduced and the onions have caramelised.
4

Fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
5

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Top with the mozzarella, potato rounds, blue cheese and balsamic red onions.
6

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
7

Once cooked, remove the pizza from the oven. Finish with the thyme and a drizzle of olive oil, and serve straight away.