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Recipe by Real Simple May 2006

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Credit: Christopher Baker

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. 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. 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.

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Nutrition Facts

391 calories; calories from fat 23%; fat 10g; saturated fat 2g; sodium 1207mg; carbohydrates 64g; fiber 1g; protein 12g.
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