potatoes on pizza

ever since we moved to the big SLC, i feel like my life has never really gotten back into the norm...or i just have not adjusted to this new norm...probably the latter. when chris and i first got married, i would fix dinner (usually a brand new recipe) every. single. night. this would probably explain why both he and i gained a combine total of 30 pounds during that first year. i love love love to cook and bake and fiddle around in the kitchen. and i've been so lackluster as of late that i decided to make a menu and start cooking again. for reals this time. i found a neato one-week menu planner with a grocery list online and i printed two copies. i spent a few hours (this is my problem....i waste SO much time searching for good recipes) and filled in both spreadsheets and made my grocery list. i made a huge trip to sam's club, and the grocery store. we've had something yummy to eat everynight...at least almost every night...for the past two weeks. and i'm happy to say i was relatively healthy too! i used a couple recipes from cooking light and concentrated a lot on having at least one green side dish and a fruit side dish. one of the dishes i was a little bit nervous about--a goat cheese, thyme, and potato pizza. holy cannoli was it ever good. {chris put a big boo on it though, he HATES goat cheese apparently. oops} it was fun because i used two ingredients i've never cooked with before: goat cheese (chevre) and fingerling potatoes (purple ones!). so if you like goat cheese or are experimental and brave in any way. try this recipe. you can thank me later.

red onion, potato, and goat cheese pizza

7 oz fingerling potatoes {i bought a mixed variety, but yukon gold and purple were best}

1 tsp olive oil

1 medium red onion thinly sliced

1 can refrigerated pizza crust dough

2 TBS cornmeal

4 oz fresh mozzarella cheese sliced)

3 oz crumbled goat cheese

1 garlic clove minced

1 1/2 tsp fresh thyme leaves

place potatoes in a sauce pan and boil for 10 minutes or until just tender. cut cooled potatoes into 1/4-inch slices. heat olive oil in a large skillet. add onion to pan and saute until tender. roll dough out on a lightly floured surface into a large rectangle. sprinkle cornmeal over a large baking sheet and place dough on top. drizzle crust with a little olive oil. spread mozzarella over dough and arrange onion and potatoes over cheese. top evenly with crumbled goat cheese and garlic. bake at 450 for 15 minutes or until browned. sprinkle with thyme right out of the oven.