Provencal potato pizza

6 Servings

Ingredients

Quantity Ingredient
¼ ounce Sun-dried tomatoes, (4) packed without oil
¼ cup Boiling water
2 teaspoons Olive oil
1 Clove garlic, minced
½ pounds Small red potatoes, thinly sliced
¼ teaspoon Salt
⅛ teaspoon Pepper
Pizza Dough
1½ cup Thinly sliced red onion
1½ cup Shredded smoked or plain mozzarella cheese, (6 ounces)
¼ cup Grated fresh Parmesan cheese, (1 ounce)
1 tablespoon Chopped fresh sage
1 pack Dry yeast
⅔ cup Warm water, 105 to 115 degrees
2 cups All-purpose flour, divided
1 tablespoon Cornmeal
½ teaspoon Salt
Vegetable cooking spray

Directions

PIZZA DOUGH

Combine tomatoes and boiling water; let stand 30 minutes. Drain; thinly slice, and set aside.

Combine oil and garlic in a small bowl; stir well.

Combine 1 teaspoon oil mixture, potato slices, salt, and pepper in a bowl; toss well. Arrange potato slices in a single layer on a baking sheet.

Bake at 350 degrees for 10 minutes or until tender. Set aside.

Brush prepared Pizza Dough with remaining oil mixture. Arrange onion slices over dough, and top with sliced tomato. Arrange potato slices over tomato; sprinkle with cheeses.

Bake at 500 degrees for 10 to 15 minutes or until crust is golden. Remove from oven; sprinkle with sage. Yield: 6 servings (serving size: 1 wedge).

INSTRUCTIONS FOR Pizza Dough: Dissolve yeast in water in a large bowl, and let stand 5 minutes. Stir in 1-¾ cups flour, cornmeal, oil, and salt to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning dough to coat top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.

Punch dough down, and roll into a 15-inch circle on a lightly floured surface. Place dough on a 15-inch pizza pan or baking sheet coated with cooking spray. Top and bake according to recipe directions. Yield: 1 (15-inch) pizza crust.

Per serving: 322 Calories; 10g Fat (28% calories from fat); 14g Protein; 44g Carbohydrate; 28mg Cholesterol; 477mg Sodium NOTES : From Greens Restaurant. To make 6 individual pizzas, roll dough into 5-inch rounds.

Recipe by: Cooking Light, March 1995, page 82 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.

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