Rustic Potato Pizza With Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
1 pound small red potatoes, thinly sliced (about 7 potatoes) |
2 1/2 teaspoons olive oil |
6 garlic cloves, coarsely chopped |
olive oil-flavored cooking spray |
1 (10-ounce) can refrigerated pizza crust dough |
1 1/4 cups (5 ounces) shredded gruyère cheese, divided |
2 tablespoons finely chopped fresh rosemary |
1/2 teaspoon salt |
1/2 teaspoon cracked pepper |
Directions:
1. Preheat oven to 475°.
2. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 1 minute. Drain well.
3. Heat oil in a small skillet over medium heat; add garlic. Sauté 30 seconds; remove from heat.
4. Coat hands with cooking spray. Press pizza dough into a 15- x 10-inch jelly-roll pan coated with cooking spray. Coat dough with cooking spray. Bake at 475° for 4 minutes or until set.
5. Spread sautéed garlic evenly over crust; top with 3/4 cup cheese. Arrange potato slices over cheese, overlapping if necessary. Sprinkle with rosemary, salt, and pepper. Top with remaining 1/2 cup cheese. Bake at 475° for 8 minutes or until cheese melts and crust is golden. Let cool 10 minutes on a wire rack. Cut into 24 squares.
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