Potato Rosemary Pizza

(recipe slightly adapted from My Bread, by Jim Lahey)

Makes One 13-by-18-inch pie

• 1 quart lukewarm water
• 4 teaspoons table salt
• 6 to 8 Yukon Gold potatoes, peeled
• 1 cup sliced  yellow onion
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1/2 recipe No Knead Pizza Dough
• 1 tablespoon fresh rosemary leaves
• Parmesan cheese, grated

Preheat the 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 knife or mandoline to slice the peeled potatoes very thin (1/16th inch thick), and put the slices directly into the salted water so they don’t oxidize and turn brown. Let soak in the brine for about an hour, 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 evenly with the rosemary.

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. At the 20 minute mark, sprinkle Parmesan cheese on the pizza and continue baking. Serve the pizza hot or at room temperature.