Homemade Flatbread Pizza

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Megan puts her own fresh spin on traditional flatbread pizza by adding fingerling potatoes and caramelized onions! Recipe below.
 
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Potato and Rosemary Flatbread Pizza
Pizza Dough recipe:
3/4 cup warm water, between 105F-110F
2 teaspoons active dry yeast
1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons fine sea salt
2 tablespoons olive oil, plus more for drizzling

Flatbread:
1 large yellow onion, cut into 1/8-inch half moon slices
3 tablespoons olive oil, plus more for drizzling
6-7 fingerling potatoes, sliced into 1/8-inch thick rounds
2 sprigs fresh rosemary, leaves removed
8 ounces Taleggio cheese, cut into 1/2-inch cubes
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
All-purpose flour, for dusting
Semolina flour, for dusting

Pizza Dough
1.In a liquid measuring cup combine warm water, active dry yeast and sugar and stir to combine. Let sit for 5 minutes or until bubbly.
2.In a stand mixer fitted with a dough hook combine flour, salt and olive oil. Mix everything over low speed. Pour in the yeast mixture, turn the mixer up to medium speed and continue to mix for 5 minutes, until the dough forms a smooth ball.
3.Remove dough from the mixer to a floured surface and knead by hand 10-15 times. Grease a large bowl with oil, place kneaded dough in the bowl and drizzle with more olive oil. Cover with a towel, place in a warm space and let stand 2-3 hours or until the dough has doubled in size.
4.Once the dough has fully risen, gently punch it down. If using right away leave the dough out at room temperature. Otherwise, wrap the dough in plastic wrap and refrigerate overnight.

Flatbread
1.Place oven rack a third of the way to the top. Preheat to 450F.
2.In a large skillet heat oil over medium-low heat. Add the sliced onion and cook 15-20 minutes or until soft and golden in color. Remove from heat and reserve.
3.Coat sliced potatoes with olive oil, salt and pepper.
4.On a clean surface dusted with all-purpose flour, roll the pizza dough into a rectangle roughly the same size as your baking sheet. Flip the baking sheet over so the lipped edge is upside down and sprinkle the tray with semolina flour. Transfer the rolled pizza dough to the prepared baking sheet, making sure it lies flat and even. Drizzle the dough with olive oil, sprinkle with salt and pepper, and cover with half of the cubed cheese. Top the cheese with the sliced potatoes, onions and whole rosemary leaves. Finish with the remaining cheese and one last drizzle of olive oil. Bake in the oven for 15-20 minutes or until golden brown and cheese is fully melted.