Olive-Potato Pizza

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

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Nutritional Information

Amount per serving
  • Calories: 367
  • Calories from fat: 24%
  • Fat: 9.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.1g
  • Carbohydrate: 56.4g
  • Fiber: 3.4g
  • Cholesterol: 11mg
  • Iron: 2.9mg
  • Sodium: 851mg
  • Calcium: 176mg

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

Preparation

  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.
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