When potatoes are sweet and in season, this is a great time to make this carb-loaded pizza. The key is to slice the potatoes and onions very thin so that they fully cook by time the pizza crust is golden brown. I prefer to use a mandoline, but a slicing wheel attachment for your food processor will also work.
Potato Onion Pizza
Serves 4- 1 pound store-bought pizza dough, at room temperature
- 4 medium yellow potatoes
- 1 onion
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 500 degrees F and line a baking sheet with parchment paper.
