• 4servings
  • 391calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 small yellow onion, thinly sliced into circles

  3. 1 russet potato, peeled and thinly sliced

  4. 1 tablespoon whole rosemary needles

  5. 1 teaspoon kosher salt

  6. 1/4 teaspoon black pepper

  7. Cornmeal for the skillet

  8. 1 package (about 1 pound) refrigerated pizza dough

Instructions Jump to Ingredients ↑

  1. Heat oven to 450° F.

  2. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes. Transfer the onion to a bowl. Add the potato, rosemary, salt, and pepper and toss; set aside.

  3. Wipe out skillet, turn it upside down, and sprinkle the bottom with the cornmeal. Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet. Place the dough on the bottom of the skillet. Arrange the potato mixture evenly over the dough, leaving a 1-inch border. Bake until the crust is golden brown, about 20 minutes. Slice into wedges.


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