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Provençal Potato Pizza

Provençal Potato Pizza

Cooking Light MARCH 1995

  • Yield: 6 servings (serving size: 1 wedge)


  • 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
  • Pizza Dough
  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 33%
  • Fat: 11.8g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 13.1g
  • Carbohydrate: 41.9g
  • Fiber: 2.7g
  • Cholesterol: 25mg
  • Iron: 2.6mg
  • Sodium: 503mg
  • Calcium: 227mg

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Provençal Potato Pizza recipe