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1
Wash potatoes and pat dry.
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2
Using a sharp knife or mandoline slicer, cut potatoes into 1/4 inch-thick round slices.
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3
Set aside.
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4
Meanwhile, heat half the olive oil in a skillet over medium heat; add onions.
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5
Cook the onions over medium heat, stirring occasionally.
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6
During the next 15 minutes, theyll first soften and become translucent, then gradually turn slightly golden.
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7
Let cook an additional 10 minutes, stirring occasionally to prevent burning, until onions are a rich, golden color.
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8
Remove from heat.
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9
Preheat oven to 450 degrees F. Roll out pizza dough on a lightly floured surface and transfer to a parchment lined baking sheet.
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10
Brush dough lightly with remaining olive oil.
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11
Place 1/2 cup of shredded mozzarella on the dough, then arrange potato slices on top.
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12
Then add onions.
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13
Season well with salt and pepper.
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14
Top with remaining cup of mozzarella, parmesan and half of the fresh rosemary.
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15
Bake pizza for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.
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16
Before serving, sprinkle pizza with remaining rosemary and freshly ground pepper, if desired.
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17
NOTE: If youre an avid baker and prefer to make your own crust from scratch, I recommend the olive oil dough from Artisan Bread in Five Minutes a Day.
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18
Feel free to substitute refrigerated, pre-made dough with homemade.
