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1. Peel and thinly slice the onions from root to tip into half-moons.
3 piece yellow onions
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2. Heat a large skillet over medium-low heat, then add olive oil and butter and let the butter melt.
6 tbsp olive oil,
1 tbsp unsalted butter
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3. Add the sliced onions and a pinch of kosher salt, toss to coat, and cook over medium-low heat, stirring every few minutes, until deeply golden and jammy, 30 to 40 minutes; lower the heat if they start to char.
3 piece yellow onions,
1.2 tsp kosher salt
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4. When the onions are deeply caramelized, season with freshly ground black pepper and set aside to cool slightly.
3 piece yellow onions,
0.5 tsp freshly ground black pepper
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5. Scrub the potatoes well and slice them very thinly into rounds using a sharp knife or mandoline, aiming for paper-thin slices.
3 piece Yukon Gold potatoes
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6. Place the potato slices in a large bowl, cover with cold water, and let sit for 10 minutes to rinse off excess starch, then drain and pat very dry with clean towels.
3 piece Yukon Gold potatoes
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7. Strip the rosemary leaves from the sprigs and roughly chop them; if using thyme, strip the leaves as well. Mince the garlic.
3 sprig fresh rosemary,
2 clove garlic,
2 sprig fresh thyme (optional)
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8. Return the dry potato slices to the bowl, add some olive oil, chopped rosemary, thyme if using, kosher salt, and freshly ground black pepper, and toss gently to coat the slices evenly.
6 tbsp olive oil,
1.2 tsp kosher salt,
0.5 tsp freshly ground black pepper,
3 piece Yukon Gold potatoes,
3 sprig fresh rosemary,
2 sprig fresh thyme (optional)
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9. Position an oven rack in the lower third and another in the upper third of the oven, then preheat the oven to 475°F (245°C).
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10. Lightly oil a rectangular baking pan or sheet with olive oil, then stretch or press the prepared Sicilian pizza dough into the pan to an even thickness, creating a slight lip at the edges.
6 tbsp olive oil,
1 piece prepared Sicilian pizza dough
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11. Drizzle more olive oil over the surface of the dough and gently dimple it with your fingertips to distribute the oil and relax the dough.
6 tbsp olive oil,
1 piece prepared Sicilian pizza dough
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12. Scatter the caramelized onions evenly over the dough, leaving the outer lip bare, then distribute the minced garlic over the onions.
3 piece yellow onions,
1 piece prepared Sicilian pizza dough,
2 clove garlic
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13. Sprinkle half of the mozzarella and a little parmesan evenly over the onions to create a cheesy base.
1 cup low-moisture mozzarella cheese,
0.5 cup parmesan cheese
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14. Shingle the potato slices in overlapping layers across the surface, concentrating a slightly thicker layer toward the center and a slightly thinner layer at the very edges for extra crispiness.
3 piece Yukon Gold potatoes
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15. Top the potatoes with the remaining mozzarella and parmesan, then drizzle lightly with olive oil and sprinkle with chopped rosemary and a small pinch of kosher salt.
6 tbsp olive oil,
1.2 tsp kosher salt,
3 piece Yukon Gold potatoes,
3 sprig fresh rosemary,
2 cup low-moisture mozzarella cheese,
0.5 cup parmesan cheese
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16. Place the pan on the lower oven rack and bake for 15 minutes, then move it to the upper rack and continue baking until the potatoes are tender and the edges are deeply golden and crisp, about 10 to 15 minutes more.
3 piece Yukon Gold potatoes,
2 cup low-moisture mozzarella cheese,
0.5 cup parmesan cheese,
1 piece prepared Sicilian pizza dough
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17. Remove the slab from the oven and immediately finish with flaky sea salt, a little more freshly ground black pepper, and any remaining chopped rosemary. Let rest for 5 minutes before slicing into squares and serving warm.
0.5 tsp freshly ground black pepper,
3 sprig fresh rosemary,
0.8 tsp flaky sea salt
By mansi