1 quart lukewarm water
4 teaspoons table salt or fine sea salt
about 2 pounds Yukon Gold Potatoes, peeled
1 cup diced yellow onion
1/2 teaspoon freshly ground black pepper
about 1/3 cup extra virgin olive oil
pizza dough for a 13×18 pie
about 1 tablespoon fresh rosemary leaves
Pre-heat oven to 500 F ,with a rack in the middle.
In a medium bowl, combine the water and salt, stirring until the salt is dissolved. Use a mandoline to slice the potatoes very thing(1/16 inch thick) and put the potatoes directly into the salted water so they do not oxidize and turn brown. Let soak in the brine for 1 1/2 hours(or refrigerate and soak for up to 12 hours) , until the slices are wilted and no longer crisp.
Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry. In a medium bowl, toss together the potato slices, onion, pepper,and olive oil.
Spread the potato mixture evenly over the dough, going all the way to the edges of the pan; put a bit more of the topping around the edges of the pie , as the outside tends to cook more quickly.
Sprinkle the pie with the rosemary.
5. Bake for 30 to 35 minutes, until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve the pizza hot or at room temperature.
from Jim Lahey’s My Bread.