Potato Pizza

http://www.epicurious.com/recipes/food/views/Asparagus-Fingerling-Potato-and-Goat-Cheese-Pizza-352629

5 ounces fingerling potatoes (purple potatoes are great too!)
dash of garlic salt
Pizza Dough
olive oil
1 onion, sliced
1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
4 ounces soft fresh goat cheese, crumbled
1 head swiss chard, washed & chopped
2 Tbs red wine vinegar
salt, pepper, crushed red pepper to taste



preparation

Scrub potatoes clean. Pierce with fork & microwave x 8 minutes or until tender. Cool. Slice potatoes into thin slices

Saute onions with a little olive oil & S&P. (This is really good with caramelized onions, if you're feeling patient) Remove onions from pan.
Saute Chard with a little olive oil, red wine vinegar, S&P, and crushed red pepper.

Place pizza stone in oven (if yours isn't well seasoned, you might want to spray Pam it & dust it with flour). Preheat oven to 450°F. Roll and stretch pizza dough to 16x11-inch oval. Transfer to hot pizza stone. Brush oil over dough & sprinkle with garlic salt. Sprinkle mozzarella, leaving 1/2-inch plain border. Top with potato slices, onions, swiss chard, and goat cheese.
Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Cut into pieces.