Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

In hot sauté pan or saucepot, pour enough oil to coat bottom of pan. Once oil is hot, add diced onion and cook on medium-high heat until translucent. Add garlic and cook for another 30 seconds. Add all tomatoes, thyme and oregano. Reduce heat to medium and cook for about 20-30 minutes. Pulse in a blender and season with salt and pepper. Set aside.

In hot sauté pan, add oil and allow to get hot. Next, add potato and julienned onion and cook until they become golden brown; stir occasionally. Finish with salt and pepper; set aside.

Assemble Pizza:
Spray 9-inch cast iron pizza pan with pan spray or olive oil. Form dough into pan. Mold dough so that it’s even all around. Layer pepperoni, potato and cheeses. Sprinkle with salt and pepper and paprika, then pour sauce over top. Bake at 350 degrees for 45 minutes to 1 hour.

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Ingredients:

Oil for pan
1 yellow onion, diced
2 cloves garlic, minced
1 can whole tomatoes, peeled
3 Roma tomatoes, roughly chopped
2 vine ripe tomatoes, roughly chopped
2t ground thyme
2T ground oregano
Salt and pepper to taste
1T oil
1 Idaho potato, peeled, sliced paper thin
1 yellow onions, julienned
Pizza dough
1 log pepperoni, sliced
1 log fresh mozzarella, sliced thin
1 small bag mozzarella, shredded
1t paprika

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