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Rustic Potato Pizza With Rosemary

Yield 24 servings

Ingredients

  • 1 pound small red potatoes, thinly sliced (about 7 potatoes)
  • 2 1/2 teaspoons olive oil
  • 6 garlic cloves, coarsely chopped
  • Olive oil-flavored cooking spray
  • 1 (10-ounce) can refrigerated pizza crust dough
  • 1 1/4 cups (5 ounces) shredded Gruyère cheese, divided
  • 2 tablespoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper

Nutrition Information

  • calories 95
  • fat 2.9 g
  • satfat 1.3 g
  • protein 3.8 g
  • carbohydrate 13.3 g
  • cholesterol 7 mg
  • iron 0.9 mg
  • sodium 151 mg
  • caloriesfromfat 27 %
  • fiber 1 g
  • calcium 68 mg

How to Make It

  1. Preheat oven to 475°.

  2. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 1 minute. Drain well.

  3. Heat oil in a small skillet over medium heat; add garlic. Sauté 30 seconds; remove from heat.

  4. Coat hands with cooking spray. Press pizza dough into a 15- x 10-inch jelly-roll pan coated with cooking spray. Coat dough with cooking spray. Bake at 475° for 4 minutes or until set.

  5. Spread sautéed garlic evenly over crust; top with 3/4 cup cheese. Arrange potato slices over cheese, overlapping if necessary. Sprinkle with rosemary, salt, and pepper. Top with remaining 1/2 cup cheese. Bake at 475° for 8 minutes or until cheese melts and crust is golden. Let cool 10 minutes on a wire rack. Cut into 24 squares.

Oxmoor House Healthy Eating Collection