1 pizza dough
2 Yukon Gold potatoes, thinly sliced (about 2 cups)
1/2 onion, diced into 1/4- to 1/2-inch pieces
4 tablespoons extra-virgin olive oil
Fresh rosemary (optional)
Preheat oven to 440 degrees. Prepare two rimmed baking sheets with vegetable oil. Divide dough in half. Place each piece on its own baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan.
Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil. Sprinkle with rosemary if using.
Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 20 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve.
Potato pizza is also delicious served at room temperature.
Adapted from Jim Lahey.