Recipe: Potato Tomato Pizza with Caramelized Onions

We came home from another fun camping trip (more on that to come later in the week!), only to find a relatively empty refrigerator.  As Chris unloaded all of the very wet camping gear from the trunk of my car (it rained a lot on this trip), I started to take stock of what we could potentially eat. 

We bought a pizza dough for camping that we never ended up eating, which is truly a great start.  My tomato plant is in full production with the warm spring weather, so I harvested 6 good sized tomatoes as a topping.  I found a small hunk of Gouda cheese, a couple potatoes, an onion, and I was in business. 

I sliced the onion and got it in a pan to start caramelizing while I sliced the tomatoes and potatoes super thin.  I stretched out the pizza dough as thin as possible, and laid it out on a piece of parchment.  Using a microplane grater, I showered the dough with a layer of the Gouda.  Next, I topped it with my sliced potatoes and tomatoes, and added my now caramelized onions.  Topped with a healthy shower of olive oil, salt, and some rosemary, and threw it in a very hot oven.  20 minutes later, dinner was served!

This recipe turned out great and definitely made enough food for two pieces each for dinner that night, and one piece each for lunch the next day (served with a side salad).  Super fun, super easy, and super satisfying.  Get yourself some pizza dough (or make it yourself if you feel so inclined) and make up a great weeknight meal!

Recipe below, photo up top!

Potato Tomato Pizza with Caramelized Onions


  • 1 package of pizza dough (I prefer the doughballs opposed to the packaged/canned stuff, but use what you like!)
  • 4-6 tomatoes, thinly sliced
  • 2 potatoes, thinly sliced
  • 1 onion, thinly sliced
  • 1/4 cup Gouda Cheese, finely grated
  • 2-3 tbsp olive oil
  • 1 4 inch sprig of rosemary
  • Salt to taste


  1. Preheat oven to 450F.  Place a clean, empty sheet pan in the pre-heating oven to warm up with the oven.
  2. Slice the onion by first cutting in half through the root, peeling, and cutting into slices horizontally until you reach the root end of the onion. 
  3. Heat a small saute pan on medium, add 1 tbsp olive oil and allow to warm up slightly.  Add onion slices and stir occasionally, until caramelized (about 10-15 minutes).
  4. While the onion is caramelizing, slice tomatoes and potatoes into 1/8 inch rounds.
  5. Remove pizza dough from the package, and stretch using your hands into desired thickness and size.  Place stretched dough onto a piece of parchment paper to assemble the pizza.
  6. Using a microplane or fine grater, grate the Gouda cheese over the pizza dough into a layer of cheese.
  7. Layer the sliced potatoes on top of the cheese, followed by the sliced tomatoes.
  8. Layer the caramelized onions on top of the tomatoes and potatoes.
  9. Remove the leaves from the woody stem of the rosemary and sprinkle leaves over the pizza.  Top with salt and drizzle of olive oil.
  10. Remove the hot sheet pan from the oven.  Use the parchment paper to help transfer the pizza to the sheet pan (everything goes right on the pan, including the parchment).
  11. Bake for 15-20 minutes, until deeply golden brown and vegetables are cooked through.
  12. Remove baking pan from the oven and allow pizza to cool for about 5 minutes.
  13. Slice and enjoy!


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