Rating: 3 stars
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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.

Recipe by Cooking Light August 2001

Gallery

Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place the potato slices in a saucepan; cover with water. Bring to a boil; cook 7 minutes or until tender. Drain.

  • 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.

  • 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.

  • Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.

Nutrition Facts

367 calories; calories from fat 24%; fat 9.7g; saturated fat 3.1g; mono fat 5.2g; poly fat 0.9g; protein 13.1g; carbohydrates 56.4g; fiber 3.4g; cholesterol 11mg; iron 2.9mg; sodium 851mg; calcium 176mg.
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