Thin slices of potato shingled on top of a moist pizza bianca, strewn with onions, and drizzled with olive oil.
Divide dough into two equal balls. Pour 2 tablespoons of oil in the bottom of each of two 10-inch cast iron skillet or round cake pans. Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours.
When all potatoes are sliced, drain and rinse, then carefully dry slices in a salad spinner or with paper towels. Return to bowl, add onions, 2 tablespoons olive oil, and rosemary, and season with salt and pepper. Toss to coat and set aside.After dough has risen for two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear.
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