We love potatoes and we love pizza, here is a great recipe for a Potato Pizza
Using a medium sized mixing bowl, combine salt, 1 tablespoon of olive oil and yeast to the 1/2 cup of warm water and stir. Mix in 1 cup of flour. Gradually add in 1/8 cup more flour, until the dough comes together enough for you to put in on the counter and start kneading it.
Add enough additional flour to make a nice dough that is not too sticky, but not too dry. It should feel a little moist, but not stick to your hands.
Knead for a couple of minutes, then put it in a bowl with a drizzle of olive oil.
Turn the dough to coat in the olive, cover the bowl with plastic wrap and set it in a warm place to rise for about an hour and a half.
While the dough is rising, using a mandoline slicer, slice the potato as thin as you can, about 1/16th on a inch thick. If you do not have a mandoline slicer, then do by hand. Place potato slices in a bowl with the salt and cover with cold water for about an hour. Drain potatoes, rinse and pat dry. Toss with rosemary, onion and olive oil. Sprinkle generously with coarse salt and freshly ground pepper.
Preheat the oven to 450-500 degrees F. for 30 minutes.
If you have one, place a pizza stone on the bottom rack of your oven if you do not have one you will bake the pizza on a pizza peel or you can use a pizza pan or baking sheet. Sprinkle ground corn grits on the bottom of whatever baking surface you will be putting your pizza dough onto.
Roll out the pizza dough, using flour so it doesnt stick to the rolling pin.
Roll dough to the thickness you like. Place on the pizza peel or in the pizza pan.
Brush the dough with the 1/4 cup olive oil, more or less as desired and top the pizza with the potato slices including all the onion and rosemary out of the bowl and spread evenly on top.
If using the cheese, sprinkle on top.
Slide the pizza onto the baking stone and bake for about 8-10 minutes, until the crust is crisp and golden. Sprinkle with additional salt, if you like.