Name: Provencal Potato Pizza
Ingredients: 1/4 oz Sun-dried tomatoes, (4) packed without oil; 1/4 c Boiling water; 2 ts Olive oil; 1 Clove garlic, minced; 1/2 lb Small red potatoes, thinly sliced; 1/4 ts Salt; 1/8 ts Pepper; Pizza Dough; 1 1/2 c Thinly sliced red onion; 1 1/2 c Shredded smoked or plain mozzarella cheese, (6 ounces); 1/4 c Grated fresh Parmesan cheese, (1 ounce); 1 tb Chopped fresh sage; 1 pk Dry yeast; 2/3 c Warm water, 105 to 115 degrees; 2 c All-purpose flour, divided; 1 tb Cornmeal; 1/2 ts Salt; Vegetable cooking spray

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables		Meatless	6	Servings

INGREDIENTS

1/4	oz	Sun-dried tomatoes, (4) packed without oil
1/4	c	Boiling water
2	ts	Olive oil
1		Clove garlic, minced
1/2	lb	Small red potatoes, thinly sliced
1/4	ts	Salt
1/8	ts	Pepper
		Pizza Dough
1 1/2	c	Thinly sliced red onion
1 1/2	c	Shredded smoked or plain mozzarella cheese, (6 ounces)
1/4	c	Grated fresh Parmesan cheese, (1 ounce)
1	tb	Chopped fresh sage
1	pk	Dry yeast
2/3	c	Warm water, 105 to 115 degrees
2	c	All-purpose flour, divided
1	tb	Cornmeal
1/2	ts	Salt
		Vegetable cooking spray

INSTRUCTIONS

PIZZA DOUGH
Combine tomatoes and boiling water; let stand 30 minutes. Drain; thinly
slice, and set aside.
Combine oil and garlic in a small bowl; stir well.
Combine 1 teaspoon oil mixture, potato slices, salt, and pepper in a bowl;
toss well. Arrange potato slices in a single layer on a baking sheet.
Bake at 350 degrees for 10 minutes or until tender. Set aside.
Brush prepared Pizza Dough with remaining oil mixture. Arrange onion slices
over dough, and top with sliced tomato. Arrange potato slices over tomato;
sprinkle with cheeses.
Bake at 500 degrees for 10 to 15 minutes or until crust is golden. Remove
from oven; sprinkle with sage. Yield: 6 servings (serving size: 1 wedge).
INSTRUCTIONS FOR Pizza Dough: Dissolve yeast in water in a large bowl, and
let stand 5 minutes. Stir in 1-3/4 cups flour, cornmeal, oil, and salt to
form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and
elastic (about 5 minutes); add enough of the remaining flour, 1 tablespoon
at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning dough to
coat top. Cover dough, and let rise in a warm place (85 degrees), free from
drafts, 40 minutes or until doubled in bulk.
Punch dough down, and roll into a 15-inch circle on a lightly floured
surface. Place dough on a 15-inch pizza pan or baking sheet coated with
cooking spray. Top and bake according to recipe directions. Yield: 1
(15-inch) pizza crust.
Per serving: 322 Calories; 10g Fat (28% calories from fat); 14g Protein;
44g Carbohydrate; 28mg Cholesterol; 477mg Sodium
NOTES : From Greens Restaurant.  To make 6 individual pizzas, roll dough
into 5-inch rounds.
Recipe by: Cooking Light, March 1995, page 82
Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.

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