Red Potato and Rosemary Pizza |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
all-purpose flour and cornmeal |
1 pound whole-wheat pizza dough, room temperature |
1 garlic clove, minced |
1 tablespoon olive oil |
10 ounce red potatoes, scrubbed and very thinly sliced |
1 1/2 tablespoons chopped fresh rosemary |
1/8 teaspoon salt |
2 tablespoons finely grated parmesan |
1/8 teaspoon pepper |
Directions:
1. Place an oven rack on lowest position and preheat to 500°F.
2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.
3. In a large bowl, stir together garlic and oil. Add potatoes, rosemary and salt. Top dough with potatoes, overlapping, leaving a 1/2-inch border. Sprinkle with Parmesan and pepper.
4. Bake until cheese has melted and crust is crisp, about 13 minutes. Cut into 8 slices. Serve.
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