Provençal Potato Pizza

recipe

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 326
Caloriesfromfat 33 %
Fat 11.8 g
Satfat 5.1 g
Monofat 5.1 g
Polyfat 0.8 g
Protein 13.1 g
Carbohydrate 41.9 g
Fiber 2.7 g
Cholesterol 25 mg
Iron 2.6 mg
Sodium 503 mg
Calcium 227 mg

Ingredients

1/4 ounce sun-dried tomatoes, packed without oil (about 4)
1/4 cup boiling water
2 teaspoons olive oil
1 garlic clove, minced
1/2 pound small red potatoes, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups thinly sliced red onion
1 1/2 cups (6 ounces) shredded smoked or plain mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped fresh sage

Preparation

Combine tomatoes and boiling water; let stand 30 minutes. Drain; thinly slice, and set aside.

Combine oil and garlic in a small bowl; stir well. Combine 1 teaspoon oil mixture, potato slices, salt, and pepper in a bowl; toss well. Arrange potato slices in a single layer on a baking sheet. Bake at 350° for 10 minutes or until tender. Set aside.

Brush prepared Pizza Dough with remaining oil mixture. Arrange onion slices over dough, and top with sliced tomato. Arrange potato slices over tomato; sprinkle with cheeses. Bake at 500° for 10 to 15 minutes or until crust is golden. Remove from oven; sprinkle with sage.

Note:

Executive Chef Anne Somerville,

Greens Restaurant, San Francisco, California,

March 1995
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