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Red Potato and Rosemary Pizza

Photo: Romulo Yanes
Prep time 5 mins
Cook time 13 mins
Yield Makes: 4 servings (serving size: 2 slices)

Ingredients

  • All-purpose flour and cornmeal
  • 1 pound whole-wheat pizza dough, room temperature
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 10 ounce red potatoes, scrubbed and very thinly sliced
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1/8 teaspoon salt
  • 2 tablespoons finely grated Parmesan
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 331
  • fat 8.4 g
  • satfat 1 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 10 g
  • carbohydrate 60 g
  • fiber 9 g
  • cholesterol 2 mg
  • iron 3 mg
  • sodium 621 mg
  • calcium 79 mg

How to Make It

  1. Place an oven rack on lowest position and preheat to 500°F.

  2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

  3. In a large bowl, stir together garlic and oil. Add potatoes, rosemary and salt. Top dough with potatoes, overlapping, leaving a 1/2-inch border. Sprinkle with Parmesan and pepper.

  4. Bake until cheese has melted and crust is crisp, about 13 minutes. Cut into 8 slices. Serve.