Meat & Potatoes Pizza

29 Sep

meat & potatoes pizza

 

What is it about Friday nights & pizza? I mean, sure you could have pizza on any other day of the week & it would taste just as good, but there’s just something about pizza on Friday. I feel the same way about a big pot roast. That just screams Sunday to me.

In celebration of “Pizza Friday” at our house, I decided to do things a little differently. I played it safe with the kids though. Heavy on the cheese, light on the sauce. They’re not exactly risk takers when it comes to food.

The parentals’ pizza was much more fancy & mature.

I keeps it classy.

I had been wanting to try potato pizza ever since I had seen it done on one of those Food Network specials.

I like potatoes. I like pizza.

Seemed like a no-brainer to me.

There are tons of recipes online for potato pizza & all of them were pretty much the same. So I scoured my fridge for some culinary inspiration & threw my version together in just a few minutes.

It was easy. It was fast. It was delicious. It was cheaper than calling for delivery.

Works for me.

Meat & Potatoes Pizza

extra virgin olive oil

1 yellow onion – thinly sliced

1 russet potato – thinly sliced

1 lb refrigerated pizza dough

1/2 cup cooked meatballs – sliced or quartered

1/2 cup of red wine (give or take) – I used Merlot

Italian seasoning – optional

shredded mozzarella/parmesan cheese blend

Directions

Preheat oven to 450

Saute onion in a little olive oil over medium heat until soft.

Add a splash of wine. I did not measure here but I would venture to guess that I added about 1/2 cup to my onions.

When your onions are good & drunk with purpley goodness, transfer them to a bowl with the potatoes & meatballs.

Drizzle in just enough olive oil to lightly coat everything. Season with salt, pepper & Italian seasoning. Toss gently to combine.

Press or roll out your dough to desired shape & place dough on a cookie sheet or pizza stone.

Add potatoes to the dough in one layer. Then arrange meatballs & onions on top. Sprinkle lightly with cheese blend.

Bake for about 18 minutes or until crust is golden & potatoes are cooked through.

 

* I actually cooked my pizza on the back of the cast iron skillet that I cooked my onions in. I just wiped it out, flipped it over, rubbed some olive oil on with a paper towel & I was good to go.

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