Rosemary and potato flatbread
Uncooked Yukon gold potato(es)
2½ pound(s), peeled
Whole wheat pizza dough
16 oz, (1 pound), at room temperature
Uncooked red onion(s)
½ cup(s), chopped, chopped
1 Tbsp, chopped fresh
1 tsp, chopped fresh
Extra virgin olive oil
2 cup(s), or white variety, very thinly sliced
½ tsp, coarse, or kosher salt
- With vegetable slicer or sharp knife, cut potatoes into 1⁄16-inch slices. Stir together water and fine salt in large bowl until salt is dissolved. Add potatoes and let stand 15 minutes. Drain. Pat potatoes dry with paper towels. Rinse bowl and wipe dry; return potatoes to bowl.
- Preheat oven to 475°F.
- On lightly ﬂoured work surface with lightly ﬂoured rolling pin, roll dough into 12-inch round; transfer to 14½-inch pizza pan and gently stretch dough to fit pan.
- Add onion, 1 tablespoon of rosemary, 2 teaspoons of oil, and the pepper to potatoes. Toss until mixed well and potatoes are coated evenly. Arrange potatoes in concentric circles over dough, overlapping them. Scatter mushrooms over potatoes, leaving border of potatoes exposed around edge.
- Bake until potatoes are tender and golden and crust is browned along edge, about 20 minutes. Drizzle with remaining ¾ teaspoon oil and sprinkle with remaining 1 teaspoon rosemary and the coarse salt. Cut into 10 pieces.
- Per serving: 1 piece