Corned Beef and Potato Pizza

Recipe is from Rhodes.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 16  rhodes  frozen dinner rolls, thawed to room temperature
• 2  medium  size yellow onions, thinly sliced
• 1  tablespoon olive oil
• 1  tablespoon fresh thyme leave
• 2  medium  size  red potatoes, thinly sliced
• 1⁄2-1  teaspoon salt
• 1  teaspoon ground black pepper
• 2  cups  grated swiss cheese
• 6  ounces  fully cooked corned beef, cut in strips
• 2  tablespoons  grated parmesan cheese

Directions

1. Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 15-inch circle. Place in a sprayed 14-inch pizza pan. Turn up edge and pinch to form a rim. Cover with sprayed plastic wrap and let rise while preparing toppings.
2. In a large skillet, cook onions in olive oil over medium heat 4 to 6 minutes or until soft. Reduce heat to low. Sprinkle thyme over onions and add potatoes. Cover and cook 8 to 10 minutes or until potatoes are tender. Remove from heat and season with salt & pepper.
3. Remove wrap from dough and poke several times with a fork to prevent bubbles from forming. Pre-bake crust at 350°F 10-15 minutes. Remove from oven and sprinkle with 1/2 of the Swiss cheese. Top with potato mixture. Return to oven and bake 10-15 minutes. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese. Bake an additional 5-10 minutes or until cheese is melted.