Instructions

• Preheat to 475°F. Place a pizza stone or upside-down baking sheet in the oven while it heats.
• Slice the potato very thinly—about ⅛ inch—using a sharp knife or mandoline. Thinly slice the onion. Toss both with 1 tablespoon olive oil, salt, pepper, and herbs.
• Lightly flour your work surface. Stretch or roll the dough into a 12-inch round. Transfer it to parchment paper or a cornmeal-dusted pizza peel.
• Brush the dough with the remaining 1 tablespoon olive oil. Arrange the potato and onion in a thin, even layer, then scatter the goat cheese over the top.
• Transfer the pizza to the hot stone or baking sheet. Bake for 12–15 minutes, until the crust is golden and the potatoes are tender with browned edges.
• Let cool for 2–3 minutes, slice, and serve.
If your potato slices are thicker than ⅛ inch, microwave or parboil them for 2–3 minutes before topping the pizza.