Name: Olive-Potato Pizza
Yield: 4 servings
Ingredients: 2 cups sliced small red potato (about 3/4 pound); Cooking spray; 1 tablespoon cornmeal; 1/4 cup tomato sauce; 1/2 teaspoon minced fresh rosemary; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper; 1 garlic clove, crushed; 3/4 cup (3 ounces) shredded part-skim mozzarella cheese; 1/2 cup chopped pitted kalamata olives

Servings: 4 persons

2 cups sliced small red potato (about 3/4 pound)
Cooking spray
1 tablespoon cornmeal
1/4 cup tomato sauce
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 garlic clove, crushed
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped pitted kalamata olives

1
Preheat oven to 450u00b0.
2
Place the potato slices in a saucepan; cover with water. Bring to a boil; cook 7 minutes or until tender. Drain.
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.
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.
5
Bake at 450u00b0 for 15 minutes or until lightly browned. Cut into 8 wedges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Olive-Potato Pizza

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