Potato Pizza With Sweet Onions and Rosemary

Lightly oil a large casserole.

Place the sliced potatoes in a large saucepan and cover with lightly salted water. Over high heat, bring to a boil, reduce heat, and simmer for 4 minutes, or until the potatoes are almost cooked through but firm, stirring occasionally. Drain, then spread the slices in the prepared casserole to cool.

Melt the butter in a skillet over medium heat. Add the onion and cook for 7 to 8 minutes, or until soft, stirring often. Add the garlic and cook for 3 to 4 minutes, or until the onions start to turn golden. Set aside.

By hand:

Pour the water into a large bowl, add the sugar, and sprinkle with the yeast. Set aside for 5 minutes. Add 2 cups of flour, 1 cup at a time, and mix well with a wooden spoon. After the second cup, beat briskly 100 times. Wrap in plastic and set aside for 10 minutes.

Add the olive oil, salt, and remaining flour, 1⁄3 cup at a time, beating well after each addition, until the dough forms a ball. Turn it out onto a floured work surface. Knead with floured hands for 8 to 10 minutes, or until the dough is supple and springy, adding more flour as necessary to keep from sticking. See Finishing Steps.

By food processor:

This is suitable for a processor with a 10- to 12-cup capacity and a metal cutting blade.

Reduce the water to 1 cup plus 2 tablespoons and put it into a 2-cup measure.
Add the sugar, then sprinkle with the yeast. Set aside for 5 minutes. Add the oil and stir to blend.

Put the flour and salt into the processor and pulse to mix. Stir the liquid and, using the feed tube, add it in a 10- to 12-second-long stream, with the machine running. When the mixture forms a dough ball that rides above the blade, process (or knead)
for 20 to 30 seconds more.

Turn the dough out onto a lightly floured work surface and knead with floured hands for 30 seconds. See Finishing Steps.

Finishing Steps:

Lightly oil a large bowl. Place the dough in it, rotating it to coat the surface.
Cover the bowl with plastic wrap and set aside to rise in a warm, draft-free spot for 45 to 60 minutes, or until doubled in bulk. Proceed with the recipe as directed.

For Crust:

Pizza Dough or your favorite, prepared as directed.

Lightly flour a counter or work surface.

When the dough has doubled, punch it down and turn it out onto the work surface. Divide in half and knead into two balls. Let rest for 5 minutes.

Preheat the oven to 425°F. Lightly dust two baking sheets with cornmeal.