Photo: Karry Hosford
4 servings (serving size: 2 wedges)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Ratings & Reviews

detailaddict's Review

September 23, 2009
This was just ok for me. It was good, but needs something more - maybe a bit more flavor to the tomato sauce, or even some crumbled bacon. I used a homemade deep-dish crust and alternated layers of potato with the cheese and olives. I think I would make this again, but I'd need to experiment a bit to make it really good.