Potato-Rosemary Pizza

Place the warm water in a small bowl. Sprinkle the yeast and sugar over the surface of the water and let it stand for about 10 minutes or until the mixture is foamy and the yeast has dissolved.

Combine the flour and salt in a large bowl. Make a well in the center of the flour and add the yeast mixture and oil. Slowly stir the mixture with a wooden spoon, mixing just until the dough starts to come together.

Lightly flour a work surface. Turn the dough out onto the surface and knead for 7-10 minutes or until the dough is smooth and elastic. Form the dough into a ball and place in a well-greased bowl. Turn the dough to coat it in the oil. Cover the dough with plastic wrap and let the dough rise for 1 hour at room temperature (or overnight in the refrigerator).

Preheat the oven to 450 degrees F. Sprinkle the cornmeal on a pizza peel or divide it between two baking sheets.

On a lightly floured work surface, divide the dough in half. Roll out each half into a 7-inch disk (it should be about 1/4-inch thick). Transfer the dough to the prepared pizza peel or baking sheets.

Drizzle the dough with olive oil. Top each pizza with the sliced potatoes and onions, in a decorative pattern if desired, and season with salt and pepper. Sprinkle the rosemary and cheese (if using) on the top.

Place the pizzas in the oven and bake at 450 degrees F for 8-12 minutes or until the potatoes and the edges of the crusts are browned.

Remove from the oven and cut the pizzas into wedges.