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Potato and Oregano Pizza

Yield
Servings
Prep time
30 mins
Course
Entrée
Special Diets
Vegetarian

Description

A twist on the usual pizza, this recipe uses Willy Street's own pizza dough to make a delightfully dish!

Ingredients

  wsgc prepared pizza dough
1 large white onion, sliced and sautéed soft
1 large golden potato, sliced very thin
1⁄2 cwidmer’s wisconsin lager kase brick cheese
1 Tdried oregano
1 tred pepper flakes
  sea salt and freshly ground black pepper

Instructions

Pre-heat your oven to 350 degrees while you roll out the dough and add to a pan or tray.

Bake the dough alone for 5-6 minutes until it firms a bit and browns very lightly.

Turn broiler on.

Remove dough. Evenly distribute sautéed onion, sliced potato, oregano, red pepper flakes, and brick cheese to the surface.

Broil for 6-8 minutes or until cheese is bubbly and crust is golden.

Remove, let rest a few minutes, pummel with sea salt and fresh pepper.

Notes

Helpful hints: Try fresh chopped oregano and slice the potatoes with a mandoline.