Olive-Potato Pizza

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.

Yield: 4 servings (serving size: 2 wedges)

Ingredients

• 2  cups  sliced small red potato (about 3/4 pound)
• 1/2  recipe Pizza Dough
• 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

Preparation

Preheat oven to 450°.

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.

Nutritional Information

Calories:

367 (24% from fat)

Fat:

9.7g (sat 3.1g,mono 5.2g,poly 0.9g)

Protein:

13.1g

Carbohydrate:

56.4g

Fiber:

3.4g

Cholesterol:

11mg

Iron:

2.9mg

Sodium:

851mg

Calcium:

176mg