Recipe

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• 2 cups sliced small red potato (about 3/4 lb)
• 1/2 recipe pizza dough
• cooking spray
• 1 tbsp cornmeal
• 1/4 cup tomato sauce
• 1/2 tsp minced fresh rosemary
• 1/4 tsp salt
• 1/4 tsp crushed red pepper
• 1 garlic clove, crushed
• 3/4 cup (3 oz) shredded part-skim mozzarella cheese
• 1/2 cup chopped pitted kalamata olives

• 1 Preheat oven to 450°.
• 2 Place the potato slices in a saucepan; cover with water. Bring to a boil; cook 7 minutes or until tender. Drain.
• 3 Roll dough into a 12-inch circle on a lightly floured surface. Place the dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
• 4 Combine the potato slices, tomato sauce, rosemary, salt, pepper, and garlic. Spread over the pizza crust, leaving a 1-inch border. Sprinkle pizza with cheese and olives.
• 5 Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.