Tuscan Potato Flatbread (Schiacciata) - cooking recipe

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

Preparation

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\u00b0F. 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\u00b0F. Bake for 25 mins, turning pan around after 10 mins, until bottom is browned and prosciutto crisp.