Potato Lyonnaise Pizza with Brie Cheese

Potato Lyonnaise Pizza with Brie Cheese

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Credit: Robert Okura, Vice President, Culinary Development/Corporate Executive Chef, The Cheesecake Factory, Calabasas, Calif.
The National Culinary Review, January 2013

From the Chef

“Courtesy of the Idaho Potato Commission”


2 T. clarified butter
8 oz. Idaho potatoes, peeled, boiled, cut in 1/8-inch-thick slices
2 oz. prepared caramelized onions, chopped in ½-inch pieces
8 oz. prepared pizza dough
1 t. garlic-infused olive oil
¼ cup béchamel sauce
2 oz. mozzarella cheese, grated or shredded
1 oz. Swedish fontina cheese, grated
3 oven-roasted Roma tomato halves, cut in ½-inch-thick pieces
6 slices (3-inch-long x ¼-inch-thick) brie cheese
1 T. Parmigiano-Reggiano cheese, grated
1 T. Pecorino Romano cheese, grated
½ oz. fresh watercress
½ oz. baby arugula
1 oz. pancetta, cut in ¼-inch pieces, cooked until crispy
2 t. olive oil
¼ t. fresh lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
1 T. creme fraiche


1. Preheat oven, preferably wood-burning, to 500ºF.

2. Melt butter in saute pan over medium-high heat. Add potato slices; cook until slightly browned around edges. Add caramelized onions; gently toss together. Put aside to cool.

3. Stretch pizza dough into round shell 10 inches in diameter. Put dough on lightly floured work surface; brush with garlic-flavored olive oil.

4. Ladle béchamel sauce on dough, spreading evenly over surface. Sprinkle mozzarella and fontina cheeses on dough. Evenly distribute potato/onion mixture on top. Sprinkle on oven-roasted tomato pieces.

5. Layer brie cheese slices on pizza in “star” pattern. Sprinkle on Parmigiano-Reggiano and Romano cheeses.

6. Using pizza paddle or flat-sided sheet tray, transfer pizza to preheated pizza stone in wood-burning oven. Bake for 4-5 minutes (5-7 minutes in conventional oven), or until crust is crispy and golden-brown.

7. While pizza is cooking, toss together watercress, arugula, pancetta, olive oil, lemon juice, salt and pepper.

8. Remove pizza from oven; cut in 4-6 pieces. Transfer to serving platter. Drizzle a little creme fraiche evenly over top; garnish with watercress/arugula salad.


4-6 servings


Main Dish, The National Culinary Review

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