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Ingredients
- 2 medium potatoes, very thinly sliced with a mandoline or sharp knife
- 1 tbsp olive oil, plus additional, for drizzling
- 10 oz prepared pizza dough
- 1 large onion, thinly sliced
- 10 slices prosciutto
- 2 sprigs fresh rosemary, leaves stripped from stems
Method
- Place potatoes in saucepan of cold water and bring to a simmer. Cook for 3-5 mins, until just tender (do not overcook). Drain. Plunge into bowl of cold water until needed.
- Heat 1 tbsp oil in a medium skillet on medium heat. Cook onion, stirring, for 10 mins or until caramelized. Set aside.
- Preheat the oven to 425°F. Roll dough into 12 x 6-inch rectangle. Gently transfer to baking pan lined with parchment paper. Spread with thin layer of caramelized onions, leaving 1/4-inch border around edges. Arrange potato slices on top, slightly overlapping. Top with prosciutto slices. Sprinkle with rosemary, drizzle with olive oil and season with sea salt.
- Reduce oven temperature to 400°F. Bake for 25 mins, turning pan around after 10 mins, until bottom is browned and prosciutto crisp.
