Potato and Onion Flat Bread
 Hands-On Time 20 minutes
Total Time 40 minutes
Serves 4
Ingredients
2 tablespoons olive oil
1 small yellow onion, thinly sliced into circles
1 russet potato, peeled and thinly sliced
1 tablespoon whole rosemary needles
 kosher salt and black pepper

cornmeal for the skillet
1 package (about 1 pound)  refrigerated pizza dough

Directions

  1. Heat oven to 450° F. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes.
  2. Transfer the onion to a bowl. Add the potato, rosemary, 1 teaspoon salt, and ¼ teaspoon pepper and toss. Set aside.
  3. Wipe out the skillet, turn it upside down, and sprinkle the bottom with cornmeal.
  4. On a work surface, with your hands or a rolling pin, gently shape the dough into a round the same size as the skillet.
  5. Place the dough on the bottom of the skillet. Top with the potato mixture, arranged evenly, leaving a 1-inch border.
  6. Transfer the skillet to oven and bake until the crust is golden brown, about 20 minutes. Slice the flat bread into wedges.
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