by Caitlin Saniga
- pizza dough
- olive oil
- 1 medium yellow onion, chopped
- salt and pepper
- 1 medium sweet potato, scrubbed and thinly sliced
- 5-6 red-skin potatoes, scrubbed and thinly sliced
- 2 sprigs of rosemary, leaves removed
- 6 ounces buffalo mozzarella, torn into small pieces
Preheat the oven to 400 degrees.
Place the pizza dough in a well-oiled mixing bowl, and cover with a towel. Place the bowl in a warm (or room-temperature) spot, and let sit for an hour to rise.
In the meantime, warm a medium pan over medium-low heat. Add a generous amount of olive oil to coat the bottom of the pan. Once it’s warm, add the onions and cook, stirring frequently, for about 15 minutes, or until the onions are translucent and golden-brown at the edges. Season with salt and pepper.
Bring a medium pot of salted water to a boil, and cook the potato and sweet potato slices about 5 minutes, or until soft (but not mushy).
On a floured surface, roll out the dough with a floured rolling pin. Make sure it’s a shape and size that will fit on whatever baking sheet or stone you plan to use. If using a metal baking sheet, lightly flour the surface before transferring the dough to the pan. Brush the dough with olive oil, and scatter half of the onions across the surface. Arrange the potatoes over the onions, and top with the mozzarella, rosemary and the rest of the onions.
Bake for about 15 minutes, or until the cheese is bubbling and brown and the crust is golden. Serve hot.Makes about 4 servings.
Recipe adapted from: Spicy Icecream