Potato Rosemary Flatbreads

1. For dough: In bowl of stand mixer fitted with dough hook, process flour, sugar, salt and yeast until combined, about 2 minutes.

2. With machine running, slowly add water and process until dough is just combined and no dry flour remains. Run on medium for about 3 to 5 minutes to knead fully. Add extra flour, 1/2 teaspoon at a time, if necessary. Let dough stand 10 minutes.

3. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl or covered container. Cover tightly and refrigerate for at least 24 hours and up to 3 days.

4. To bake: One hour before baking, adjust oven rack to second lowest position, set pizza stone on rack and preheat oven to 500 F. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled surface, cover loosely and let stand for 1 hour.

5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured pizza peel and stretch into 13-inch round. Repeat with second ball of dough.

6. For topping: In large saute pan, heat olive oil over medium heat. Saute onion 6 minutes or until translucent. Remove from heat and toss with potatoes, rosemary and thyme. Layer half the mixture over 1 pizza crust; season with salt as desired and sprinkle half the cheese over top.

7. Slide flatbread carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, about 6 minutes.

8. Remove flatbread and place on wire rack for 5 minutes before slicing and serving. Repeat the layering and baking with second flatbread. Cut into strips to serve.

Photograph courtesy of Idaho Potato Commission