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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Potatoes readily soak up the flavors of the garlicky, herb-spiked tomato sauce that coats them. Because of the waxy texture of red-skinned potatoes, the slices remain perfectly intact. Try to slice the potatoes so that they're a consistent thickness; doing so will ensure they cook evenly. Ingredients:
2 cups sliced small red potato (about 3/4 pound) |
1/2 recipe pizza dough |
cooking spray |
1 tablespoon cornmeal |
1/4 cup tomato sauce |
1/2 teaspoon minced fresh rosemary |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1 garlic clove, crushed |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
1/2 cup chopped pitted kalamata olives |
Directions:
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.
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