Rosemary Potato & Caramelized Onion Pizza

Ingredients

• 1 pound pizza dough, at room temperature
• 3 tablespoons olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 teaspoon brown sugar
• 1/2 teaspoon salt, divided
• 2 small Yukon Gold potatoes, sliced paper-thin
• 1 garlic clove, minced
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tablespoon fresh rosemary leaves
• Black pepper and cornmeal for the pan

Instructions

1. Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add the onions, brown sugar and 1/4 teaspoon salt. Cook for 25 to 30 minutes, stirring every few minutes, until deep golden and jammy.

2. Place a baking sheet or pizza stone on the lowest rack and heat the oven to 475°F.

3. Toss the potato slices with the remaining oil, garlic, remaining salt and pepper.

4. Stretch the dough into a 12- to 14-inch round on a cornmeal-dusted sheet of parchment.

5. Scatter the mozzarella over the dough, then the onions. Layer the potatoes in overlapping circles and top with Parmesan and rosemary.

6. Slide the pizza, still on its parchment, onto the hot pan. Bake for 13 to 16 minutes, until the crust is golden and the potato edges are crisp.

7. Rest for 3 minutes before slicing.