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Olive-Potato Pizza

Photo: Karry Hosford
Yield 4 servings (serving size: 2 wedges)
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

Nutrition Information

  • calories 367
  • caloriesfromfat 24 %
  • fat 9.7 g
  • satfat 3.1 g
  • monofat 5.2 g
  • polyfat 0.9 g
  • protein 13.1 g
  • carbohydrate 56.4 g
  • fiber 3.4 g
  • cholesterol 11 mg
  • iron 2.9 mg
  • sodium 851 mg
  • calcium 176 mg

How to Make It

  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.