Olive-Potato Pizza

• 2 cups sliced small red potato (about 3/4 pound)
• Cooking spray
• 1 tablespoon cornmeal
• 1/4 cup tomato sauce
• 1/2 teaspoon minced fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, crushed
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/2 cup chopped pitted kalamata olives

1. Preheat oven to 450u0b0.
2. Place the potato slices in a saucepan; cover with water. Bring to a boil; cook 7 minutes or until tender. Drain.
3. Roll dough into a 12-inch circle on a lightly floured surface. Place the dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
4. Combine the potato slices, tomato sauce, rosemary, salt, pepper, and garlic. Spread over the pizza crust, leaving a 1-inch border. Sprinkle pizza with cheese and olives.
5. Bake at 450u0b0 for 15 minutes or until lightly browned. Cut into 8 wedges.

red potato, cooking spray, cornmeal, tomato sauce, fresh rosemary, salt, red pepper, garlic, mozzarella cheese, olives

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