Pizza has been almost a Friday night staple in our house. Especially with Lent and us not eating meat on Fridays. Homemade pizza is super quick and easy and we all love it! When I have a little extra time, I try to make a more interesting pizza than just plain cheese. This pizza is a great no-meat addition to our pizza rotation. The potatoes, mixed with the slight heat of the crushed red pepper and the saltiness of the olives was a flavorful combination. I made a plain, cheese pizza for the kids and the Weekend Chef and I ate this pizza up!
Olive Potato Pizza
Recipe adapted from Cooking Light, August 2001
2 cups russet potatoes, peeled and sliced thin
1 store bought refrigerated pizza dough
1/4 cup + 2 Tablespoons tomato sauce
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 garlic clove, crushed
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped pitted kalamata olives
1. Place pizza stone, if have one, into oven and preheat to 450°.
2. Place the potato slices in a saucepan; cover with water. Bring to a boil and cook 7 minutes or until tender. Drain.
3. Combine the potato slices, tomato sauce, salt, pepper, and garlic.
3. Roll pizza dough into a 12-inch circle on a lightly floured surface. Once oven is heated, carefully take out the pizza stone and place the dough on it. Spread the potato mixture over the pizza crust, leaving a 1-inch border. Sprinkle the pizza with cheese and olives.
4. Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.