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.
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped pitted kalamata olives
How to Make It
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.
This was just ok for me. It was good, but needs something more - maybe a bit more flavor to the tomato sauce, or even some crumbled bacon. I used a homemade deep-dish crust and alternated layers of potato with the cheese and olives. I think I would make this again, but I'd need to experiment a bit to make it really good.
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