3 tablespoons olive oil
1 large onion, thinly sliced
salt, to taste
4 medium red potatoes, peeled and thinly sliced
1 16-ounce ball pizza dough (or make your own), room temperature
6 oz shredded or deli sliced mozzarella cheese
6 oz shredded or deli sliced sharp cheddar cheese
fresh thyme or rosemary, minced (optional)
Preheat oven to 500°F.
Heat oil in a large non-stick skillet over medium heat. Add the sliced onions, season with a little salt, and cook for at least 25-30 minutes, allowing them to caramelize.
Add potato slices to a pot of salted water and bring to a boil. Cook for 5 minutes, then drain well.
Lightly grease a standard baking sheet. Place the dough in the middle. Press and stretch it out with your fingers so it reaches the edges. Drizzle with a bit of olive oil and rub to coat the dough. Cover with both cheeses, leaving a border around the edges. Put the potatoes on top of the cheese in a single layer, then top with the caramelized onions. Sprinkle with the thyme or rosemary, if using.
Bake for 15 minutes until cheese is bubbly and crust is golden brown. Remove from the oven and transfer pizza to a cutting board. Slice and serve.
