Potato and Onion Flat Bread

• 2 tablespoons olive oil
• 1 yellow onion, thinly sliced into rounds
• 1 russet potato, peeled and thinly sliced into rounds
• 1 tablespoon fresh rosemary leaf
• kosher salt
• fresh ground black pepper
• cornmeal, for skillet
• 1 (1 lb) package pizza dough

1. Preheat oven to 450 degrees F.
2. In a large cast iron skillet, heat oil over medium heat; cook onions until golden, about 5-7 minutes.
3. Transfer to a bowl; add potatoes, rosemary, 1 teaspoon salt, 1/4 teaspoon pepper and toss to combine.
4. Wipe out skillet and turn upside down; sprinkle skillet bottom with corn starch.
5. On a clean work surface, use your hands or a rolling pin to spread dough to the approximate size of the skillet; place dough on skillet and top with the potato-onion mixture spreading out evenly, leaving a 1-inch border.
6. Transfer to oven and bake until crust is golden, about 20 minutes.
7. Slice into wedges to serve.

olive oil, yellow onion, russet potato, rosemary leaf, kosher salt, fresh ground black pepper, cornmeal

Taken from www.food.com/recipe/potato-and-onion-flat-bread-477639 (may not work)