Preheat oven to 425 degrees F.

First, make your caramelized onions. Heat a large sauté pan (I used a 12-inch cast iron pan and cooked the pizza in the same one) over medium high heat. Add olive oil and heat. Then add onions and salt. When onions start to brown, lower heat to medium low and cook for 40-60 minutes, stirring occasionally or until onions are deep golden brown. If the onions start to burn, add a bit of water.

Finish with the honey and more salt to taste. Set aside and clean the pan if you plan to reuse.

While your onions are cooking, start your latke crust! To make latkes, shred potatoes using the large holes of a hand grater into a bowl of ice water and let sit for 10 minutes.

Then, remove the potatoes and squeeze out any extra moisture (as much as possible) into the water bowl. Finish drying potatoes very well with a towel. Let water sit for 15 minutes for the starch to build up on the bottom of the bowl with water. Carefully drain off water and reserve the milky white starch. You may have to scrape it off with a spoon. Dry off the bowl very well.

Place shredded potatoes back in the large bowl. Then add in egg, reserved starch and kosher salt and stir to combine.

Make your sour cream sauce! Heat a medium saucepan oven medium heat and add butter and heat. Add garlic and stir just until it starts to get fragrant. Then add flour and stir to make a light roux. Once the flour is all absorbed, add the milk and whisk for 5 minutes, until flour mixture has dissolved and sauce is thick.

Remove from heat and add sour cream and salt to taste.

Top cooked latke crust with sour cream sauce, sliced apples, caramelized onion and fresh mozzarella. Bake 10 more minutes until cheese is melted and gooey. Top with red chili pepper flakes, honey and green onions. Eat! You can reheat in the oven later. It won’t be as crispy, but it will still be tasty.