Thursday, March 13 2014, 08:24 AM MDT
Corned Beef and Potato Pizza
As Aired on March 12, 2014
Recipe Courtesy Heidi Vanvalkenburg, Rhodes Rolls
16 Rhodes™ Dinner Rolls, thawed to room temperature
2 medium size yellow onions, thinly sliced
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
2 medium size red potatoes, thinly sliced
1/2-1 teaspoon salt
1 teaspoon ground black pepper
2 cups grated Swiss cheese
4 - 6 ounces fully cooked corned beef, cut in strips
2 tablespoons grated Parmesan cheese
1. Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 15-inch circle. Place in a sprayed 14-inch pizza pan. Turn up edge and pinch to form a rim. Cover with sprayed plastic wrap and let rise while preparing toppings.
2. In a large skillet, cook onions in olive oil over medium heat 4 to 6 minutes or until soft. Reduce heat to low. Sprinkle thyme over onions and add potatoes. Cover and cook 8 to 10 minutes or until potatoes are tender. Remove from heat and season with salt & pepper.
3. Remove wrap from dough and poke several times with a fork to prevent bubbles from forming. Pre-bake crust at 350°F 10-15 minutes. Remove from oven and sprinkle with 1/2 of the Swiss cheese. Top with potato mixture. Return to oven and bake 10-15 minutes. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese. Bake an additional 5-10 minutes or until cheese is melted.