Pizza with Potatoes, Corn, Feta, and Rosemary

This pizza makes good use of local ingredients available at this time of year--onions, garlic, potatoes, and feta. I used corn that I froze last summer and rosemary from my potted plant. Come summertime, you could make this with sliced fresh tomatoes instead of sauce, new potatoes, fresh corn, and newly harvested garlic and onions.

1 Tbsp olive oil
1 medium onion, in long, thin slices
3-4 cloves garlic, minced
2 medium potatoes, in thin, bite-size slices
¼ tsp salt
Freshly ground black pepper to taste
2 tsp chopped fresh rosemary
1 cup frozen corn
1 14-inch pizza crust
1 cup tomato sauce
1/2 - 3/4 cup crumbled feta cheese
4 ounces shredded mozzarella cheese

Preheat the oven to 450°.

Heat the olive oil in a large skillet. Add the garlic and onions and sauté over medium-high heat for about 2 minutes. Add the potatoes and cook, stirring occasionally, over medium heat for about 10 minutes or until the potatoes are nearly tender. Add a little water if they are sticking badly. Stir in the salt, pepper, rosemary, and corn, sauté for 2-3 minutes, and remove from heat.

Spread the tomato sauce over the crust. Spread the potato and corn mixture over the sauce. Sprinkle the feta over it. Top with mozzarella.

Bake for 15-20 minutes or until the cheese begins to brown.

Serves 3-4.