Roasted Onion Tapenade Potato Traybake Pizza

Por Bruno Albouze · 90 min

Ingredientes

Modo de preparo

1. Stir the sliced red onions, olive oil, sugar and thyme in a large skillet with a little sizzle, cover and steam 10 minutes over medium-low heat.
2. Remove the lid, season with salt and pepper, and cook uncovered 20 minutes or longer until the onions caramelise, stirring and shaking the pan now and then.
3. Turn off the heat and let the onions cool slowly in the skillet.
4. Scrub the potatoes, leave the skin on, and simmer in salted water with a bay leaf if you like, until fork-tender (25 to 35 minutes depending on size).
5. Drain, spread the potatoes on a tray to cool, then cut each into 4 or 6 wedges.
6. Mix the warm potato wedges with the roasted onions and persillade, then season with salt and pepper to taste.
7. Spread the tapenade over the par-baked pizza sheet, sprinkle with parmesan and spoon the onion-potato mixture on top.
8. Drizzle lightly with olive oil and lay rosemary sprigs over the top.
9. Preheat the oven to 500°F/260°C for 45 minutes with the pizza stone in the middle, then slide the pizza onto the hot stone.
10. Bake at 480°F/250–260°C for about 8 minutes, then add the eggs if using, season with fleur de sel, and bake 3 minutes more or until the egg whites around the yolks are set.
11. Slide the hot pizza onto a board, cut into portions and serve.

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