Rustic Potato Pizza With Rosemary

• 1 pound small red potatoes, thinly sliced (about 7 potatoes)
• 2 1/2 teaspoons olive oil
• 6 garlic cloves, coarsely chopped
• Olive oil-flavored cooking spray
• 1 (10-ounce) can refrigerated pizza crust dough
• 1 1/4 cups (5 ounces) shredded Gruyere cheese, divided
• 2 tablespoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon cracked pepper

1. Preheat oven to 475u0b0.
2. Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 1 minute. Drain well.
3. Heat oil in a small skillet over medium heat; add garlic. Saute 30 seconds; remove from heat.
4. Coat hands with cooking spray. Press pizza dough into a 15- x 10-inch jelly-roll pan coated with cooking spray. Coat dough with cooking spray. Bake at 475u0b0 for 4 minutes or until set.
5. Spread sauteed garlic evenly over crust; top with 3/4 cup cheese. Arrange potato slices over cheese, overlapping if necessary. Sprinkle with rosemary, salt, and pepper. Top with remaining 1/2 cup cheese. Bake at 475u0b0 for 8 minutes or until cheese melts and crust is golden. Let cool 10 minutes on a wire rack. Cut into 24 squares.

red potatoes, olive oil, garlic, olive oil, gruyuere cheese, fresh rosemary, salt, cracked pepper

Taken from www.myrecipes.com/recipe/rustic-potato-pizza-with-rosemary (may not work)