Potato And Onion Flat Bread

• 2 tablespoons olive oil
• 1 small yellow onion, thinly sliced into circles
• 1 russet potato, peeled and thinly sliced
• 1 tablespoon whole rosemary needles
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Cornmeal for the skillet
• 1 package (about 1 pound) refrigerated pizza dough

1. Heat oven to 450u0b0 F.
2. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and cook until golden, 5 to 7 minutes. Transfer the onion to a bowl. Add the potato, rosemary, salt, and pepper and toss; set aside.
3. Wipe out skillet, turn it upside down, and sprinkle the bottom with the cornmeal. Place the dough on a work surface. With your hands or a rolling pin, gently shape the dough into a round the same size as the skillet. Place the dough on the bottom of the skillet. Arrange the potato mixture evenly over the dough, leaving a 1-inch border. Bake until the crust is golden brown, about 20 minutes. Slice into wedges.

olive oil, yellow onion, russet potato, rosemary needles, kosher salt, black pepper, cornmeal, dough

Taken from www.myrecipes.com/recipe/potato-onion-flat-bread (may not work)