Roman-Style Potato Pizza

In a bowl, stir together 4 cups (32 fl. oz./1 l) lukewarm water with the salt until the salt has dissolved. Using a mandoline or a very sharp knife, slice the potatoes crosswise very thinly, about 1/16 inch (2 mm) thick. As you finish slicing the potatoes, put them in the bowl of salted water. Set aside for 30 minutes.

Preheat an oven 500°F (260°C).

Brush two 9-by-13-inch (23-by-33 cm) quarter-sheet pans with olive oil. Divide the dough into two balls of equal size. Place one of the dough balls on one of the baking sheets. Using lightly oiled fingers, pull and stretch one of the dough balls into a 9-by-13-inch rectangle to line the pan. Repeat with the remaining dough and the remaining baking sheet.

Drain the potatoes in a colander and use your hands to press out as much of the water as possible. Pat the potatoes dry with paper towels. In a bowl, toss the potato slices with the onion, pepper, the 2 Tbs. olive oil and the garlic.

Spread the potato mixture over the dough, diving it evenly between the two pizzas. Spread the potatoes all the way to the edges of the dough so that the edges are covered, putting a bit more topping toward the edges of the pizzas, since the edges will cook a little more quickly than the center. Sprinkle the pizzas evenly with the rosemary.

Bake the pizzas until the potatoes are starting to turn golden brown and the crust is nicely browned, 25 to 30 minutes. Finely grate the Parmesan cheese over the top of both pizzas and serve hot. Serves 4 to 6.

Williams Sonoma Test Kitchen