Use a small flexible spatula to help press the dough into the skillet—it’s important to be very careful so you don’t burn yourself. The dough doesn’t need to be very high along the inside edge of the skillet, just press it high enough so a crust is created as the pizza cooks.
Bring along a par-baked pizza crust (12-inch), so you can just skillet-roast the potatoes and top the crusts with the remainder of the ingredients. Cook the pizza on the grill or a camp griddle.
Feel free to thinly slice the potatoes ahead of time; soak them in cool water for a few minutes, drain, then place them in a resealable plastic bag. Slowly cook the onions ahead of time too; store in a covered container in your cooler. Traveling with a hungry crew or want a camp party? This recipe is easily doubled, using two skillets.