Red Potato and Rosemary Pizza – IC Friendly

April 3, 2013

Prep Time: 5 minutes
Cook Time: 13 minutes
Yield: Makes: 4 servings (serving size: 2 slices)

Ingredients
All-purpose flour and cornmeal
1 pound whole-wheat pizza dough, room temperature
1 garlic clove, minced
1 tablespoon olive oil
10 ounce red potatoes, scrubbed and very thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1/8 teaspoon salt
2 tablespoons finely grated Parmesan (if tolerated) or substitute shredded mozzarella
1/8 teaspoon pepper (if tolerated)

Directions
1. Place an oven rack on lowest position and preheat to 500°F.
2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.
3. In a large bowl, stir together garlic and oil. Add potatoes, rosemary and salt. Top dough with potatoes, overlapping, leaving a 1/2-inch border. Sprinkle with Parmesan (or mozzarella) and pepper (if tolerated).
4. Bake until cheese has melted and crust is crisp, about 13 minutes. Cut into 8 slices. Serve.

 

Adapted to be IC Diet Friendly by Elizabeth Braun, MS, RD from: http://www.health.com/health/recipe/0,,50400000127152,00.html

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One Response to “Red Potato and Rosemary Pizza – IC Friendly”


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