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


For 4 Serving(s)


  • 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

Potato and Oregano Pizza Directions

    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.

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