Friday, 30 January 2015
With a mandoline, slice the potato as thin as you can, about 1/16th on a inch thick. Place potato slices in a bowl with the salt and cover with cold water for about an hour (or you can refrigerate it for several hours). Drain potatoes, rinse and pat dry. Toss with rosemary, onion and olive oil. Sprinkle generously with coarse salt and freshly ground pepper.
Roll out the pizza dough, using flour so it doesn't stick to the rolling pin. If the dough snaps back as you roll it, let it sit for just a couple of minutes and it will roll out effortlessly. Roll out the dough until it is the size/thickness you like. Place on the pizza peel. Brush the dough with the 1/4 cup olive oil (or however much you like), top the pizza with the potato slices. Make sure you get all the onion and rosemary out of the bowl and place on top. If using the cheese, sprinkle on top.
Slide the pizza onto the baking stone and bake for about 8-10 minutes, until the crust is crisp and golden. Sprinkle with additional salt, if you like**theitaliandishblog**.