Roasted Onion Tapenade Potato Traybake Pizza
Servings: 8
Calories: 475kcal
Cost: $18
It will change the way you think about brunch…
Equipment
- 1 Baking tray 16X12-inch (40X30cm)
- 1 Pizza stone
- 1 Wooden spatula
- 1 Skillet
- 1 Saucepan
- 4 deli containers
- 1 Offset spatula
- 1 Pizza Peel
- 1 Large cutting board
- 1 Pizza cutter wheel
- 1 Mandoline
Ingredients
- 1 each Crispy crust traybake pizza sheet Recipe
Roasted Onions
- 700 g Red onions thinly sliced
- 25 g Olive oil
- 10 g Sugar
- 1 each Thyme sprig
Onion-Potato Mixture
- 400 g Roasted onions
- 600 g Cooked potatoes
- 25 g Persillade Recipe
- 5 g Salt to taste
Topping
- 100 g Tapenade Recipe
- 50 g Grated parmesan
- 2 each Rosemary sprigs
- 6 each Pasture-raised eggs optional
Instructions
Roasted Onions
- Slice onions thinly using a mandoline or a sharp chef knife.
- In a large skillet, add olive oil, onions, sugar, and herbs. When the mixture begins to sizzle, cover with a lid to steam and cook for 10 minutes over medium-low heat. Then remove the lid, add salt and pepper to taste, and continue to cook for 20 minutes or longer (without the lid) until the onions begin to caramelize, stirring and shaking the pan every so often. Turn off the heat and leave the skillet on the stove to cool down slowly.
Preparing Potatoes
- Scrub and wash potatoes thoroughly. Place them unpeeled in a saucepan and cover with water. Bring to a boil with a generous pinch of salt and a bay leaf if desired. Lower the heat and cook until fork-tender (25 to 35 minutes, depending on the size). Drain and spread the cooked potatoes onto a tray to cool faster. Then cut each potato into 4 or 6 wedges.
Onion-Potato Mixture
- Add the warm potato wedges into the roasted onions along with the persillade. Readjust seasoning with salt and pepper to taste; set it aside.
Assembly
- Spread tapenade all over the par-baked pizza sheet.
- Sprinkle over grated parmesan, and top with the onion-potato mixture.
- Add a light drizzle of olive oil, and top the pizza with a couple of sprigs of rosemary.
Baking
- Preheat your conventional oven to 500°F/260°C for 45 minutes with the pizza stone placed in the middle. Carefully slide the pizza from the baking tray onto the hot pizza stone. Bake at 480°F/250–260°C for about 8 minutes. Then add the eggs if wanted, season them with fleur de sel and slide it back in the oven for 3 minutes more or until the egg whites around the yolks are cooked. Use a pizza peel or baking tray to slide the hot pizza back on. Use a pizza peel or baking tray to slide the hot pizza back onto it. Cut into desired portions. Alternatively, finish baking in your preheated pizza oven!
Storage
- Now, your roasted onion tapenade potato traybake pizza (without the eggs) can be stored in the freezer (wrapped in film) for up to 2 months.
Nutrition
Serving: 100g | Calories: 475kcal