CREAMER POTATO AND CARAMELIZED ONION PIZZAS Pizza Dough (recipe follows) 12 unpeeled small round red or white potatoes (about 1 inch in diameter) 1 tablespoon olive or vegetable oil 9 pearl onions (about 1 inch in diameter), peeled 1/4 cup balsamic vinegar 1 teaspoon sugar 3 cups shredded Fontina cheese (12 ounces) 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 3/4 cup grated Parmesan cheese (3 ounces) 2 to 3 cups loosely packed arugula leaves 1 teaspoon olive or vegetable oil Make Pizza Dough.

Heat 2 quarts water to boiling in 3-quart saucepan. Add potatoes. Heat to boiling. Boil 7 to 10 minutes or until tender; drain and cool. Peel potatoes; cut into 1/4-inch slices.

Heat 1 tablespoon oil in 10-inch skillet over medium heat. Cook onions in oil about 7 minutes, stirring occasionally, until golden brown. Stir in vinegar and sugar; reduce heat. Simmer 5 to 7 minutes or until onions are tender. Cool; squeeze onions to separate into wide rings.

Heat oven to 500°F. For each pizza, press a ball of dough on ungreased cookie sheet into thin 8-inch circle, working from the center toward outer edge. Press edge to make 1/2-inch rim. (You will need 2 cookie sheets.)

Top each pizza with 1 cup Fontina cheese, one-third of the potatoes and onions, 1/2 teaspoon thyme and 1/4 cup Parmesan cheese. Bake one sheet at a time about 10 minutes or until crust just begins to brown and cheese begins to bubble.

Toss arugula and 1 teaspoon oil; sprinkle over pizzas. Cut each pizza into 6 wedges.

18 servings.

PIZZA DOUGH

1/2 teaspoon regular or quick active dry yeast
1/2 cup warm water (105° to 115°F)
1 3/4 cups all-purpose or bread flour
1 tablespoon plus 2 teaspoons olive oil or vegetable oil
1 1/2 teaspoons honey
1 teaspoon salt

Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients until dough forms a ball. Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Cover with damp cloth; let rise in a warm place (70° to 90°F) 30 minutes. Flatten dough slightly; divide into 3 equal pieces. Shape each piece into a ball about 4 inches in diameter, stretching dough as tightly as possible. Cover with damp cloth; let rest in a warm place 30 minutes.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]