Potato And Rosemary Pizza - cooking recipe

Ingredients

2 tbsp fine cornmeal
2 lb pizza dough
4 None potatoes, skin on, cut into 1/8 inch slices
1 None onion, sliced into thin rings
1 lb fresh mozzarella ball, torn
1/2 lb feta cheese, crumbled
2 cloves garlic, thinly sliced
1 tbsp rosemary leaves
1 None red chili, finely sliced
2 tbsp olive oil

Preparation

Preheat oven to 425\u00b0F. Lightly grease 4 - 11 inch pizza trays. Sprinkle with polenta. Divide dough into 4 equal portions, roll into 11 inch discs then transfer to pizza pans. Arrange a thin layer of potato slices over each base. Top evenly with onion, cheese, garlic, rosemary and chili. Drizzle with olive oil and season. Bake in 2 batches, for 10-12 mins each, until golden and crisp.