Ingredients
1/4 cup Parmesian Cheese
Freshly Ground Black Pepper
Sea Salt
3 cup Multi-Colored Potatoes Thinly Sliced
1 Large Ball Mozerella Cheese (Pulled to Shreds)
6 Large Garlic Cloves (Sliced)
2 cup Sweet Onion
1 tablespoon Chopped Fresh Rosemary
1/4 cup Olive Oil
1/4 cup Chopped Fresh Rosemary
1 lb Whole Wheat Pizza Dough
Directions
Preheat oven to 500 degrees. On a floured surface, shape dough into a rectangle and roll it out slightly. Lift dough onto a well-oiled baking sheet (an 18 by 13 baking sheet works best) and press the dough to fit into all corners of the pan. Heat oil in a large skillet over medium high heat. Add 1/4 cup rosemary and cook for 1 minute. Add onions and stir to coat. Cook until onions have softened a bit, but are not browned at all (4 to 5 minutes). Add garlic and cook until garlic is softened (2 to 3 minutes). Remove pan from heat, and stir in 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Use a slotted spoon to remove onion, garlic and rosemary mixture from the pan and spread it onto the pizza base to within 1/2-inch of the edge of the base on all sides. Spread shredded mozzarella cheese evenly over the top of the onions. Put potatoes into the pan with the oil that remained from cooking onions and garlic. Season with salt and pepper and toss to coat evenly with oil and seasoning. Arrange the potatoes over the mozzarella. Bake pizza for 20 minutes. Take the pan out of the oven, sprinkle Parmesan cheese and last tablespoon of rosemary over the top of the pizza. Finishing baking cheese is melted and golden brown (3 to 4 minutes). Cut and serve hot.
