Prep Time
15 min
Cook Time
22 min
Yields
8 servings
Paper-thin potato rounds layered with tomato, olives, onion and Black Diamond Mozza Cheddar Shredded Cheese. Delicious!
Courtesy of Alison Kent
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ingredients
1
medium Yukon Gold potato (about 5 oz/150 g)
1
lb(s) (500 g) pizza dough
⅓
cup (75 mL) prepared basil pesto
1
tomato, very thinly sliced
¼
cup (60 mL) each pitted and sliced black and green olives
¼
red onion, thinly sliced
1
cup (250 mL) Black Diamond Mozza Cheddar Shredded Cheese
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directions
Step 1
Peel potato. Using mandolin or vegetable peeler, slice into paper-thin rounds. On a lightly floured surface, roll out dough to 14-inch (35 cm) round; transfer to a greased round pizza pan.
Step 2
Spread to within ½-inch (1 cm) of the edge with pesto. Layer potato, tomato, olives and onion on top; sprinkle with cheese.
Step 3
Bake in bottom third of 425°F (220°C) oven until cheese is bubbly and crust is golden and crisp, 22 to 25 minutes.