Place whole potatoes in a large pot and fill with enough cold water to cover. Add salt and bring to a boil. Lower heat and simmer for 15–20 minutes until potatoes are beginning to get soft on the outside but are still somewhat firm in the center. Do not overcook!

Remove the cooked potatoes from water and allow to cool. Grate them by hand using the coarse side of the grater. Add additional crust ingredients, mixing gently to combine. Do not overmix or the potatoes may become gummy.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 14-inch (35-centimeter) round pizza tray or cookie sheet with Gefen Parchment Paper. Spread potato mixture evenly onto the paper, leaving a slightly thicker border at the edges, about one inch (two and a half centimeters) wide.

Spray crust with cooking spray and bake for about 45 minutes or until slightly golden. Remove from oven and allow to cool for five to 10 minutes before slicing into wedges.

Sauté onion in oil until soft and golden, about 15–20 minutes.

Add deli and stir-fry for an additional 10–15 minutes.

Add 1/2 cup sweet chili sauce and mix well.

Spread a thin layer of sweet chili sauce onto each potato crust wedge and top with chopped lettuce.

Place the warm meat mixture on top of the lettuce, spreading evenly to cover. Serve immediately.