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
- 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
Bring the pizza dough to room temperature.
Preheat oven to 500 degrees F and line a baking sheet with parchment paper.
Use a mandoline, a food processor, or a very sharp knife to slice the potatoes and onion very thin (1/16-inch thick). Place in a bowl with olive oil, rosemary, salt, and pepper. Toss to combine. Set aside.
On a lightly floured surface, press and stretch pizza dough into a rough 12-by-17-inch rectangle; transfer to the prepared pan.
Evenly spread dough with potato-onion mixture, overlapping the potatoes slightly. Bake until the crust is golden, about 25 to 30 minutes. Slice and serve.
It can be frustrating when you try to stretch or roll out pizza dough only to have it shrink back; that’s because you’ve only stretched out one side. To stop your pizza dough from shrinking as you roll it, keep flipping it over so you stretch both sides.
You can replace the fresh rosemary for thyme, or do a combination of both!