Pizzettas With Walla Walla Onions, Saffron and New

Name: Pizzettas With Walla Walla Onions, Saffron and New Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 4 medium walla walla onions, sliced thinly (or other sweet yellow or white onion such as Vidalia or Maui); 2 garlic cloves, finely minced; ¼ teaspoon saffron thread, crumbled fine; ½ teaspoon chopped fresh thyme leave, plus another 1/2 teaspoon for garnish; salt & freshly ground black pepper; 4 small new potatoes, boiled in their skins, cooled, peeled and sliced in rounds; 12 mediterranean-style olives, pitted and cut into slivers (such as Kalamata); 2 teaspoons active dry yeast; 1 teaspoon sugar; ½ cup water, plus; 2 tablespoons warm water (105 to 120 degrees); 1 cup unbleached flour; 2 tablespoons unbleached flour; ½ cup rye flour; ¾ teaspoon salt; 2 teaspoons vegetable oil; 1 -2 tablespoon cornmeal (for pizza pans or pizza stone)

Try this homemade Pizzettas With Walla Walla Onions, Saffron and New Potatoes recipe the whole family will love. Made with olive oil, walla walla onions…

This Pizzettas With Walla Walla Onions, Saffron and New Potatoes relies on simple, everyday ingredients such as olive oil, garlic cloves, finely minced, active dry yeast and sugar. It comes together quickly and makes 4 servings, at about 525 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

¼ cup olive oil
4 medium walla walla onions, sliced thinly (or other sweet yellow or white onion such as Vidalia or Maui)
2 garlic cloves, finely minced
¼ teaspoon saffron thread, crumbled fine
½ teaspoon chopped fresh thyme leave, plus another 1/2 teaspoon for garnish
salt & freshly ground black pepper
4 small new potatoes, boiled in their skins, cooled, peeled and sliced in rounds
12 mediterranean-style olives, pitted and cut into slivers (such as Kalamata)
2 teaspoons active dry yeast
1 teaspoon sugar
½ cup water, plus
2 tablespoons warm water (105 to 120 degrees)
1 cup unbleached flour
2 tablespoons unbleached flour
½ cup rye flour
¾ teaspoon salt
2 teaspoons vegetable oil
1 -2 tablespoon cornmeal (for pizza pans or pizza stone)

1
*PIZZA DOUGH: Stir the yeast and sugar into the warm water and let stand 10 minutes.
2
Using a food processor fitted with the metal blade, put the two kinds of flour and the salt in the work bowl and turn the machine on.
3
With the machine running, pour the yeast mixture through the feed tube and process for about 45 seconds, or until the dough pulls away from the sides of the bowl.
4
Add the oil through the feed tube and process for 60 seconds longer.
5
*Alternatively, you could use an ABM and prepare the pizza dough on the DOUGH setting then continue with recipe as follows.
6
Divide the dough into four parts.
7
On a floured surface, roll the dough into four circles.
8
Sprinkle cornmeal on baking sheets or pizza stone.
9
Transfer the dough to the baking sheets and set in a warm place while you proceed with making the onion topping.
10
WALLA WALLA SWEET ONION TOPPING: Heat olive oil in a saute pan over medium heat.
11
Add the onions and garlic and cook, stirring occasionally, until the onions start to become juicy approximately; 10 minutes.
12
Do not brown the onions.
13
Add 1/4 teaspoon crumbled saffron threads and continue to cook down until all of the juices have evaporated and the onions are very tender and golden in color.
14
(This will take about half an hour.)
15
Add thyme, salt and pepper to taste.
16
Set aside to cool slightly.
17
In the meantime, preheat the oven to 400 degrees.
18
TO ASSEMBLE EACH PIZZETTA: Spread the saffron/onion mixture evenly over the top of the pizza dough.
19
Place the cooked potato rounds on top of the onion mixture.
20
Place the olives around the potatoes in a decorative pattern.
21
Drizzle the potatoes with a touch of olive oil and garnish the remaining 1/2 teaspoon thyme over the surface of the pizzetta.
22
Bake for 15-20 minutes, or until the crust is puffed and golden.
23
Serve hot from the oven.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup olive oil, 4 medium walla walla onions, sliced thinly (or other sweet yellow or white onion such as Vidalia or Maui), 2 garlic cloves, finely minced, ¼ teaspoon saffron thread, crumbled fine, and more.

Yes, Pizzettas With Walla Walla Onions, Saffron and New Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
525 kcal
Category
General

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