Italian Potato Pizza
Italian Potato Pizza
1/4 c reduced-sodium chicken broth
1 1/2 c thinly sliced sweet onion
1/2 lb tiny new potatoes, thinly sliced (can use regular potatoes, too)
4 cloves garlic, minced
2 tsp snipped fresh thyme, basil, or oregano
1 11-oz package of refrigerated French bread dough
2 tsp olive or cooking oil
2 cs chopped tomato
1 1/2 c shredded low-fat mozzarella cheese
In a large non-stick skilled heat broth to boiling. Add onion, potatoes, garlic, and herb. Cook for 4 minutes or till onion is tender. Drain, if necessary.
Spray a 13x9x2 inch baking pan with nonstick spray coating. Unroll dough and pat into pan; form a 1-inch edge. Brush dough with oil. Spoon potato mixture evenly over dough. Sprinkle with chopped tomato and 1/8 tsp pepper. Top with mozzarella cheese. Bake at 425 for 20 minutes or till crust is lightly browned. Cut into rectangles.
Yield: 4 servings (no way, it made about 6-8 servings)
From Better Homes and Gardens Healthy Family Cookbook
Ken's rating: **1/2
Chalsea's rating: **
This was just bland. Bland, bland, bland. If you added some extra spices or poured on some pizza sauce, it would probably be much better.
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