- 2 potatoes
- 1/4 cup [60 mL] oil
- 1 large red onion, chopped
- 1 teaspoon [5 mL] rosemary
- 1 prebaked pizza crust
- 1 [6-ounce / 170-mL] jar pickled artichoke hearts, drained
- 3 tablespoons [45 g] freshly grated Parmesan cheese
- Pepper
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- Cook cleaned, unpeeled, potatoes into salted boiling water.
- Peel, thinly slice and reserve potatoes.
- Meanwhile, heat 1 tablespoon [15 mL] oil into a frypan, over medium heat.
- Cook chopped onion, sprinkled with rosemary, for 7 to 10 minutes, until onion is really soft.
- Take away from heat; reserve.
- Onto a pizza baking sheet, brush crust with 1 tablespoon [15 mL] oil.
- Evenly arrange reserved potato slices over crust.
- Slice drained artichoke hearts; arrange over potato slices.
- Garnish with reserved softened onion; sprinkle all over with grated Parmesan cheese.
- Sprinkle all over with remaining oil.
- Pepper to taste.
- Bake into a preheated 400°F [200°C] oven for 20 minutes, until lightly browned.
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