Pizza with potatoes and smoked brisket

Ingredients:

• 3 slices smoked brisket, cut into small cubes
• 1/4 cup vegetable oil
• 450 g of chilled pizza dough, at room temperature
• 700 g of potatoes (4 medium tubers)
• 80 g of Gouda cheese or any semi-hard cheese for baking, grated on a grater with large holes
• Freshly sliced ​​green onions (green parts only), for serving

Preparation:

1. Place a pizza stone or inverted baking sheet in the upper third of the oven and preheat to 450°F (245°C). Grease a large sheet of parchment paper with 2 tablespoons of vegetable oil. Stretch the pizza dough onto the parchment to form a 11" x 14" rectangle. Transfer the dough (on the parchment) to a pizza peel or another inverted baking sheet; set aside.
2. Peel and slice the potatoes very thinly using a mandoline or knife and place in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender, 3-4 minutes. Remove the wrap and toss the potatoes with the remaining 2 tablespoons vegetable oil, 1 teaspoon coarse salt, and a pinch of freshly ground black pepper until completely coated.
3. Spread the potatoes over the pizza dough, making the center a slightly thinner layer than the edges. Place the pizza (on the parchment paper) on the hot pizza stone and bake until the crust is golden brown and the potatoes are tender and crispy around the edges, 25-30 minutes.
4. Remove from the oven and sprinkle with smoked brisket and grated cheese, then return to the oven and continue baking until the cheese is melted, 5-8 minutes. Sprinkle with green onions.
   
   
   Note
   Before working with the pizza dough, let it come to room temperature (about 30 minutes). If the dough is still hard and difficult to work with, let it rest for a few more minutes.