Pesto, Potato and Caramelized Onion Pie


  1. Heat oven to 500°F. Swirl alfredo sauce on curst from the center towards the edge.
  2. Toss boiled potato wheels with pesto sauce. Then arrange on top of alfredo on pizza.
  3. Heat butter flavored oil in sauté pan over medium high heat then add onions, salt, and pepper. Cook for 2 minutes. Pour red wine in pan and reduce au sec. Which means until all the wine is absorbed into the onions. Then reserve.
  4. Arrange caramelized onion on top of alfredo then sprinkle mozzarella cheese on top. Place pizza on pizza tray then bake for 10-15 minutes until crust is crispy on the bottom and golden and cheese is bubbly.
  5. Slice and serve.


  • 1 ea Ultimo® 16-inch raised edge pizza crust
  • 8 oz Bacio® Cheese, Mozzarella, diced
  • 6 oz Roma® Alfredo Sauce, warmed
  • 1 ea Peak Fresh Produce® Onion(s), Yellow, julienne
  • 1 1/2 tbsp Brilliance Butter Flavored Oil
  • 1/8 tsp sea salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1/2 cup Piancone® red cooking wine
  • 1 ea Peak Fresh Produce® Potato(es), Russet, 70 ct. peeled and cut into ¼ inch wheels, boiled
  • 1/4 cup Roma® pesto sauce