Potato, Caramelized Onion, and Feta Pizza

Ingredients

• 0.3 teaspoon pepper black
• 11 ounce bread dough refrigerated french
• 1 tablespoon cornmeal 
• 2 ounces feta cheese crumbled
• 1 tablespoon olive oil 
• 2 cups potatoes red thinly sliced
• 0.1 teaspoon salt 
• 0.3 cup sun-dried tomatoes packed
• 0.3 cup tomato purée 
• 3 cups vidalia sweet thinly sliced
• 1 cup water boiling
• 1 teaspoon or dried fresh minced
• 2 teaspoons or dried fresh minced

Equipment

• bowl
• frying pan
• oven
• pizza pan

Directions

1. Preheat oven to 42
2. Combine tomatoes and water; let stand, covered, 30 minutes.
3. Drain tomatoes; coarsely chop.
4. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5. Add onion; saut 5 minutes. Cook 15 minutes or until golden brown, stirring frequently.
6. Unroll the bread dough, and flatten into a 13-inch circle on a lightly floured surface.
7. Place the dough on a 12-inch pizza pan sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Pierce dough with a fork.
8. Bake at 425 for 10 minutes, and set aside.
9. Combine potatoes and next 5 ingredients (potatoes through salt) in a bowl. Coat a jelly-roll pan with cooking spray; arrange potatoes in a single layer in prepared pan.
10. Bake at 425 for 20 minutes or until potatoes are lightly browned, stirring once.
11. Spread the tomato pure over crust. Top with potatoes, caramelized onions, and sun-dried tomatoes; sprinkle with cheese.
12. Bake at 425 for 15 minutes or until crust is browned.