Potato Lyonnaise Pizza with Brie Cheese | Idaho Potato Commission

Ingredients

• 2 tablespoons clarified butter
• 8 ounces Idaho potatoes, peeled, boiled, and cut into 1/8-inch thick slices
• 2 ounces prepared caramelized onions, chopped into 1/2-inch pieces
• 8 ounces prepared pizza dough
• 1 teaspoon garlic-infused olive oil
• 1/4 cup béchamel sauce
• 2 ounces Mozzarella cheese, grated or shredded
• 1 ounce Swedish Fontina cheese, grated
• 3 halves oven-roasted Roma tomatoes, cut into 1/2-inch pieces (fresh or oil-packed sun-dried tomatoes may be substituted)
• 6 slices Brie cheese, 3 inches long by 1/4-inch thick
• 1 tablespoon Parmigiano-Reggiano cheese, grated
• 1 tablespoon Pecorino Romano cheese, grated
• 1/2 ounce fresh watercress
• 1/2 ounce baby arugula
• 1 ounce pancetta, cut into 1/4-inch pieces and cooked until crispy
• 2 teaspoons olive oil
• 1/4 teaspoon fresh lemon juice
• pinch kosher salt
• pinch freshly ground black pepper
• 1 tablespoon crème fraîche