20 Minute Rosemary Potato Bread

• 2 packages Dry Pizza dough mix
• Olive Oil (amt. varies)
• 2 Red skinned potatoes
• 1/4 cup Coarse Sea Salt
• 2 teaspoons Rosemary

1. Combine 1 tablespoon Crushed Rosemary with Dry Pizza dough mix. Stir to combine evenly.
2. Add water to mix and fold to even consistency. Roll into ball and set aside as you prepare the toppings
3. Apply Olive Oil to baking sheet, swirling around to cover a 12" circle.
4. Place Pizza Dough in center of pan and work into a rough circle, approx 12" in diameter.
5. (a good trick I use is to apply Olive oil to two large spoon backs and use them to stretch dough.
6. Bake Bread for 5 minutes at 450 degrees (on lowest rack in over), or until slightly brown on edges
7. Slice Red Potatoes to Chip thickness and set aside.
8. Crush other teaspoon of Rosemary and set aside.
9. Remove Dough from oven.
10. Place Potato Slices on top of dough, pressing slightly to adhere to dough. Sprinkle Crushed Rosemary and Coarse Sea Salt entirely over surface of bread.
11. Drizzle Olive Oil over surface, and continue to bake another 10-15 minutes or until top is beginnng to brown slightly.
12. Drizzle more oil if you choose, then allow to cool 5 minutes before cutting into 6-8 square servings.
13. Serve with your choice of dipping sauces, or alongside pasta or soup.
14. Very versatile bread, light and flavorful.

mix, olive oil, red skinned potatoes, salt, rosemary

Taken from www.epicurious.com/recipes/member/views/20-minute-rosemary-potato-bread-50078321 (may not work)