Red Onion, Potato, And Goat Cheese Pizza

• 7 ounces fingerling potatoes (about 5 potatoes)
• 1 teaspoon olive oil
• 1 medium red onion, cut into 1/2-inch-thick slices
• 1 (13.8-ounce) can refrigerated pizza crust dough
• 2 tablespoons cornmeal
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3/4 cup (3 ounces) crumbled goat cheese
• 1 garlic clove, minced
• 1 1/2 teaspoons fresh thyme leaves

1. Preheat oven to 450u0b0.
2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion to pan, and saute 8 minutes or until tender.
4. Roll dough out on a lightly floured surface to a 14 x 10-inch rectangle. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic. Bake in lower third of oven at 450u0b0 for 15 minutes or until browned. Sprinkle with thyme; cut into 12 pieces.

potatoes, olive oil, red onion, cornmeal, mozzarella cheese, goat cheese, garlic, thyme

Taken from www.myrecipes.com/recipe/red-onion-potato-goat-cheese-pizza (may not work)