Red Onion, Potato, and Goat Cheese Pizza

Ingredients

• 2 tablespoons cornmeal 
• 7 ounces fingerling potatoes ( 5 potatoes)
• 1.5 teaspoons thyme leaves fresh
• 1  garlic clove minced
• 3 ounces goat cheese crumbled
• 1 teaspoon olive oil 
• 4 ounces part-skim mozzarella cheese shredded
• 13.8 ounce pizza crust dough refrigerated canned
• 1 medium onion red cut into 1/2-inch-thick slices

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 45
2. Place potatoes in a saucepan; cover with water. Bring to a boil. Cook 10 minutes or until just tender; drain. Cool slightly; cut potatoes crosswise into 1/4-inch slices.
3. Heat olive oil in a large nonstick skillet over medium-high heat.
4. Add onion to pan, and saut 8 minutes or until tender.
5. Roll dough out on a lightly floured surface to a 14 x 10inch rectangle.
6. Sprinkle cornmeal over a large baking sheet; place dough on baking sheet.
7. Sprinkle mozzarella evenly over dough. Arrange potatoes and onion over mozzarella; top evenly with goat cheese and garlic.
8. Bake in lower third of oven at 450 for 15 minutes or until browned.
9. Sprinkle with thyme; cut into 12 pieces.