Pizza with goat’s cheese, potato, sweet white onion and rosemary

Lunch or dinner · No meat/no fish · Cooks in 20 minutes (+ 12 in the oven) · Serves 4

Cheese: Hommage Old

2 sweet white onions, peeled

3 tablespoons extra vierge olive oil

4 small red potatoes (for instance Roseval), washed

150 g Hommage Old Cheese, coarsely grated

4 pizza bases with tomato sauce

2 cloves of garlic, thinly sliced

1 twig of rosemary, finely chopped

You will also need: a cheese slicer or mandoline, a grater, and a griddle pan

1 Preheat the oven at 250 °C. Slice the onions into thin wedges of ca ½ cm. Cover the onions with the oil. Heat a griddle pan and griddle the onions on both sides for 2 x 3 minutes.

2 Cut very thin slices off the potato with a mandolin or cheese slicer. Cover the pizza base with the potato slices. Scatter the onions and Hommage Black Label on the potato. Top off with the garlic and rosemary. Drizzle with olive oil until all potatoes are covered with a bit of oil.

3 Bake in ca 8 minutes.

4 Serve in wedges.

Suggestion Make your own pizza dough using 200 g flour, 8 g yeast and a pinch of salt. Add 140 ml lukewarm water and a tablespoon of olive oil. Knead for 5 minutes in a food processor or by hand. Leave to prove in a warm place for at least 30 minutes. Divide the dough into 4 batches and leave it to rest for another 30 minutes.

Variation: Also delightful with Hommage Bleu.