St. Patty's Potato Pizza

St. Patty’s Potato Pizza


2 medium onions – thinly sliced
1 tablespoon vegetable oil
1 teaspoon thyme (leaves)
2 medium red potatoes – sliced 1/8-inch thick
1 teaspoon ground black pepper
1 1/2 cups shredded Swiss cheese (6 to 8 ounces)
4 ounces corned beef – 1/8-inch thick strips
2 tablespoons grated Parmesan cheese


3 cups all-purpose flour (3 to 3 1/4 cups)
1 package Fleischmann’s® Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120º to 130ºF)
1 tablespoon vegetable oil

To make topping: In large skillet, cook onions in 1 tablespoon oil over medium heat 4 to 6 minutes or until soft, stirring occasionally. Reduce heat to low. Sprinkle thyme over onions; top with potatoes. Cover; cook 10 to 12 minutes or until potatoes are tender. Remove from heat; season with pepper, if desired. Set aside.

To make crust: In large bowl, combine 2 cups flour, undissolved yeast and salt; stir in water and 1 tablespoon oil. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

To make pizza: Roll or press dough to 15-inch circle; place on greased 14-inch pizza pan or baking sheet. Turn up edge and pinch to form 1/2-inch rim; sprinkle evenly with half the Swiss cheese; top with potato mixture.

Bake at 400ºF on lowest oven rack for 15 minutes. Remove from oven; top with corned beef, remaining Swiss cheese and Parmesan cheese. Return to oven; bake 5 to 10 minutes or until cheese is melted.