Olive-Potato Pizza

Olive-Potato Pizza Recipe
Photo: Karry Hosford
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.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional 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

Ingredients

2 cups sliced small red potato (about 3/4 pound)
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

Preparation

Preheat oven to 450°.

Place the potato slices in a saucepan; cover with water. Bring to a boil; cook 7 minutes or until tender. Drain.

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.

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.

Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.

Note:

August 2001
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