Potato and Rosemary Flatbread
- Complexity: medium
- Olive oil, for drizzling
- 1 large yellow onion, cut into 1/8-inch half moon slices
- 6-7 fingerling potatoes, sliced into 1/8-inch thick rounds
- Kosher salt
- Freshly ground black pepper
- AP flour, for dusting
- 1 pound ball pizza dough, homemade or store bought
- Semolina flour, for dusting
- 8 ounces Taleggio cheese, cut into 1/2-inch cubes
- 2 sprigs fresh rosemary, leaves removed
Preheat oven to 450°F. Make sure the oven rack is positioned to the top 1/3 of the oven.
Bring a large skillet up to heat over medium-low. Drizzle in 2-3 tbsp. of olive oil then add the sliced onion. Cook for 15-20 minutes or until soft and golden in color. Remove from heat and set aside until needed.
Place the sliced potatoes in a medium bowl and toss with 1-2 tbsp. of olive oil and a sprinkle of salt and pepper.
On a clean surface lightly dust with flour and then roll the pizza dough out into a rectangle roughly the same size as your baking sheet.
Flip the baking sheet over so the lipped edge is upside down and sprinkle the tray with semolina flour. Transfer the rolled pizza dough to the prepared baking sheet, making sure it lies flat and even.
Drizzle the dough with 1-2 tbsp. of olive oil and sprinkle with salt and pepper. Cover with half of the cubed cheese followed by the sliced potatoes, cooled onions and whole rosemary leaves. Finish with the remaining cheese and one last drizzle of olive oil.
Bake for 15-20 minutes or until puffed, golden brown and the cheese has fully melted.
Remove from the baking sheet and let it cool slightly before slicing. Serve immediately.
Recipe Courtesy of Megan Mitchell
As Seen on Secrets of a Food Stylist