When potatoes are sweet and in season, this is a great time to make this carb-loaded pizza. The key is to slice the potatoes and onions very thin so that they fully cook by time the pizza crust is golden brown. I prefer to use a mandoline, but a slicing wheel attachment for your food processor will also work. Potato Onion Pizza Serves 4 1 pound store-bought pizza dough, at room temperature 4 medium yellow potatoes 1 onion 3 tablespoons extra-virgin olive oil 1 tablespoon minced fresh rosemary 1/2 teaspoon salt 1/4 teaspoon pepper Bring the pizza dough to room temperature. Preheat oven to 500 degrees F and line a baking sheet with parchment paper. Use a mandoline, a food processor, or a very sharp knife to slice the potatoes and onion very thin (1/16-inch thick). Place in a bowl with olive oil, rosemary, salt, and pepper. Toss to combine. …