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
Ingredients:
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
Directions:
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.
My 2 year old’s favourite vegetables are potato and olives haha, but I never thought to put potato on pizza before! I will definitely be making this for him tomorrow for pizza night 😀
Your Olive Potato Pizza would be delicious. Thanks so much for sharing your awesome post with Full Plate Thursday and have a fantastic weekend!
Miz Helen
Yum! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!