Potato and Blue Cheese Pizza

Ingredients

• Olive oil
• Salt
• Garlic
• Water
• Pepper
• Minced garlic
• Onion
• Flour
• Fresh thyme
• Thyme leaves
• Onions
• Thyme

Directions

1. Combine the flour, 2 teaspoons salt, and yeast in a large bowl.
2. Pour in the water and stir until the dough is evenly mixed. Cover the bowl with plastic wrap or a dishtowel, then leave it at room temperature for 8 to 12 hours.
3. Set the oven to 400ºF (200ºC).
4. Cook the onions in a large skillet over moderate heat, stirring often and seasoning them with salt and pepper, until they turn soft and translucent. This should take about eight minutes. Add the fresh thyme leaves during the final few minutes, then leave the onions at room temperature until you need them.
5. Cut the potatoes into slices a little thicker than 1/8-inch (.30cm). Toss them with just enough olive oil to coat lightly, a few teaspoons, along with salt, pepper, and fresh thyme sprigs.
6. Arrange the potatoes in a single layer on a baking sheet and bake for 15 minutes, or until they are cooked through.
7. Turn on the broiler and move the oven rack so it sits 5-inches (12cm) below the heat source.
8. Place a cast iron skillet on the stove top over high heat and heat it until it is very hot.
9. On a lightly floured surface, form the dough into 8-inch (20cm) rounds. Working one-by-one, flip the cast-iron skillet upside down and carefully lay one dough round on the bottom of the skillet, using your fingers to ease it toward the edges while avoiding contact with the hot pan.
10. Broil the dough rounds one at a time until they are lightly browned and set. This only takes a minute or two, so stay close. As each round comes out, loosen it from the pan, using a spatula if it sticks, and transfer it to a wire cooling rack. You can also add the toppings to the raw dough right before step #4, then bake the pizzas to finish them.
11. Brush garlic oil over the center of each dough round, making sure each one gets some minced garlic. Divide the onions among the rounds, leaving a border, then add the potatoes and scatter large pieces of blue cheese over each pizza.
12. Using the overturned cast-iron skillet, broil the pizzas one-by-one, then serve immediately.