1 lb pizza dough, divided in half
2 potatoes, very thinly sliced (russets or Yukon Golds are lovely)
1 sweet or red onion, also sliced very thinly
about a cup of arugula (or baby spinach, if you prefer)
4 oz. sliced sopressata
2 & 1/2 cups grated manchego cheese
scant handful of all purpose flour, for dusting your work table
Kosher salt and fresh ground black pepper
Preheat oven to 500 degrees, with rack in middle.
Lightly flour your work-surface & use a rolling pin to shape dough into two 14-inch ovals.
Place these on two lightly oiled baking sheets or pizza pan.
Combine potatoes, onions and oil; sprinkle with salt and pepper; arrange the veggies on the pizzas, allowing a little edge all around.
Top this with the sopressata; brush the pizza edges/crust with a little more oil & bake 5 minutes or until slightly golden.
Remove pizzas from oven and sprinkle on the arugula (or spinach) and cheese; return sheets to oven and bake another 5 minutes, or until greens are wilted, cheese is melted, and crust is deeply golden.