Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The dough recipe yields two crusts, so you can either double the rest of the ingredients to make two pizzas or freeze the remaining dough for later. If you freeze the dough, thaw it in the refrigerator overnight.
Ingredients[]
- 1 1/2 cups thinly sliced fingerling or red potatoes (about 6 ounces)
- 1 large red bell pepper
- 1 teaspoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1/2 recipe Whole Wheat Pizza Dough
- Cooking spray
- 1 tablespoon yellow cornmeal
- 1/3 cup (3 ounces) soft goat cheese
- 3 tablespoons chopped pitted kalamata olives
Directions[]
- Preheat broiler.
- Cook potato in boiling water 5 minutes, and drain.
- Cut bell pepper in half lengthwise; discard seeds and membranes.
- Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
- Broil 15 minutes or until blackened.
- Place in a zip-top plastic bag; seal.
- Let stand 15 minutes.
- Peel and but into strips.
- Combine potato, bell pepper, oil, oregano, salt, and black pepper, tossing to coat.
- Preheat oven to 500°.
- Roll pizza dough into a 12-inch circle on a lightly floured surface.
- Place pizza dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal.
- Crimp edges of pizza dough with fingers to form a rim.
- Arrange potato mixture over crust.
- Drop goat cheese by teaspoonfuls onto potato mixture.
- Sprinkle with olives.
- Bake at 500° for 15 minutes or until browned.
- Remove from oven.
- Cut pizza into 4 wedges.
Yield: 4 servings (serving size: 1 wedge)