Spring Potato Pizza

• 1 pound prepared bread dough
• 1/3 cup extra-virgin olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1 pound small white new potatoes, boiled and cooled
• 1/2 cup heavy cream
• 1/4 cup finely grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon black pepper
• 1 teaspoon fresh rosemary leaves, or 1/2 tsp. dried

1. Knead 1 Tbsp. olive oil into dough, cover with a towel, and let rest 10 minutes. Roll out dough on a lightly floured surface to a 16-by-11-inch rectangle. Transfer to a large, shallow baking sheet.
2. Cook onion and garlic in 1 Tbsp. oil in a medium skillet over medium heat, stirring, until soft, for about 7 minutes. Let cool, then scatter over dough.
3. Preheat oven to 425u0b0. Peel and thinly slice potatoes. Arrange in an even layer on dough. Drizzle cream and 2 Tbsp. oil over top. Then sprinkle on 2 Tbsp. Parmesan, salt, crushed red pepper and black pepper.
4. Bake for 25 minutes, sprinkle rosemary on top and bake for 10 minutes more. Top with remaining 1 Tbsp. and 1 tsp. oil and 2 Tbsp. Parmesan. Serve hot.

bread, extravirgin olive oil, onion, garlic, white new potatoes, heavy cream, parmesan cheese, kosher salt, red pepper, black pepper, rosemary

Taken from www.myrecipes.com/recipe/spring-potato-pizza (may not work)