Sullivan Street Potato Pizza recipe?

I've never made this; I copied the recipe without really reading it, so didn't notice that it requires a mixer (sorry, I just don't have what it takes to mix it for 20 minutes by hand!). I'm still hoping to try it, maybe on a foccacia dough crust...

Topping;

Yukon Gold or other yellow fleshed potatoes, peeled: about 4 lbs, 1800 g (7 large)

 Coarse Salt

Sweet or yellow onion, sliced into half moons: about 10 oz, 280 g

Fresh rosemary: 2 Tablespoons

Extra virgin olive oil

While the dough is proofing, slice the potatoes into paper thin rounds using the 2mm blade of a food processor or a mandoline. Toss them with a sprinking of salt and let them exude their liquid for about 15 minutes. Gently squeeze them dry in a colander to release most of ther liquid (the slices will clump together). Toss the potato slices with the onion and rosemary.

When the dough is proofed, spread the topping. Brush it generously with olive oil and sprinkle with more salt. Bake the pizza until the potatoes are brown and crusty at the edges and easily pierced with the tip of a knife, about 40 minutes, rotating the pan(s) halfway into the bake. Serve hot or at room temperature.

Let us know how it works!

edh