Provencal Potato Pizza
| Yield: | 6 Servings |
| Categories: | Meatless |
| 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 |
| PIZZA DOUGH | ||
| 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 |
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