Potatoes make a classic pizza toppingwhen paired with sturdy winter rosemary;serve in thin slices or squares as anappetizer, or more substantial wedges forlunch or dinner.
• 1 lb. (500 g) fresh pizza dough
• 3 to 4 medium thin-skinned red or
yellow potatoes, thinly sliced
• 2-3 Tbsp. ( 30-44 ml) canola oil
• 4 to 5 garlic cloves, crushed
• 1 Tbsp. ( 15 ml) chopped
• 1 cup (250 ml) sliced or grated
part-skim mozzarella cheese
• coarse salt and freshly ground
Preheat the oven to 425°F (220°C). rollout the dough into a large rectangle ortwo thin rounds; place on a baking sheetthat has been dusted with flour.
Brush the dough with oil and top withhalf the potato slices, overlapping them;sprinkle with half the garlic and rosemary,then finish layering potato slices, garlicand rosemary. Drizzle with oil, top withcheese and season with salt and pepper.
Bake for 25 to 30 minutes, until goldenand potatoes are tender. Let stand for afew minutes before cutting and serving.
Serves eight as an appetizer.
Per serving (made with 1/4 tsp. [1 ml]salt):332 calories, 2 g saturated fat, 3. 4 g monounsaturated fat, 1.5 g polyunsaturated fat,
9 mg cholesterol, 57 g carbohydrate,
459 mg sodium, 10. 7 g protein, 3.2 g fibre.
New hasselback Potatoes
Slicing potatoes thinly while keeping theirbottoms intact enables them to crisp upand hold onto garlic and spices (try sprinkling them with any herb or spice youlike); traditionally, full-sized potatoes areused, but baby new potatoes are perfectserved as one-bite nibbles. Measurements can be dictated by the quantity ofpotatoes you want to make.
• small new potatoes• garlic cloves, peeled and thinly sliced• canola or olive oil• salt and pepper
Preheat the oven to 425°F (220°C). Witha sharp knife, carefully cut thin slicesthrough the tops of the potatoes, about1/4 inch (. 6 cm) apart and three-quartersof the way through, leaving the bottomsintact. Tuck a slice of garlic into a fewslits of each potato and place them in asingle layer, cut sides up, on a rimmedbaking sheet.
Drizzle the potatoes with oil and sprinklewith salt and pepper. roast for 30 to 45minutes, depending on size, until goldenand crispy. If you like, serve with low-fatsour cream spooned on top or alongsidefor dipping.
Per serving ( 3 small new potatoes, madewith 1 garlic clove, 1/2 tsp. [2 ml] canolaoil and 1/8 tsp. [. 6 ml] salt): 153 calories,0.2 g saturated fat, 1.43 g monounsaturated fat, 0.72 g polyunsaturated fat, 0 mgcholesterol, 31 g carbohydrate, 300 mgsodium, 3. 6 g protein, 3. 9 g fibre.