Potato and Oregano Pizza

Serving size:


    • wsgc prepared pizza dough
    • 1
    • large white onion, sliced and sautéed soft
    • 1
    • large golden potato, sliced very thin
    • 1⁄2 c
    • widmer’s wisconsin lager kase brick cheese
    • 1 T
    • dried oregano
    • 1 t
    • red pepper flakes
    • sea salt and freshly ground black pepper
30 minutes
Ready in
30 minutes


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


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.


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


Special Diets: