Potatoes make a classic pizza topping
when paired with sturdy winter rosemary;
serve in thin slices or squares as an
appetizer, or more substantial wedges for
lunch 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). roll
out the dough into a large rectangle or
two thin rounds; place on a baking sheet
that has been dusted with flour.
Brush the dough with oil and top with
half the potato slices, overlapping them;
sprinkle with half the garlic and rosemary,
then finish layering potato slices, garlic
and rosemary. Drizzle with oil, top with
cheese and season with salt and pepper.
Bake for 25 to 30 minutes, until golden
and potatoes are tender. Let stand for a
few 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 their
bottoms intact enables them to crisp up
and hold onto garlic and spices (try sprinkling them with any herb or spice you
like); traditionally, full-sized potatoes are
used, but baby new potatoes are perfect
served as one-bite nibbles. Measurements can be dictated by the quantity of
potatoes 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). With
a sharp knife, carefully cut thin slices
through the tops of the potatoes, about
1/4 inch (. 6 cm) apart and three-quarters
of the way through, leaving the bottoms
intact. Tuck a slice of garlic into a few
slits of each potato and place them in a
single layer, cut sides up, on a rimmed
Drizzle the potatoes with oil and sprinkle
with salt and pepper. roast for 30 to 45
minutes, depending on size, until golden
and crispy. If you like, serve with low-fat
sour cream spooned on top or alongside
Per serving ( 3 small new potatoes, made
with 1 garlic clove, 1/2 tsp. [2 ml] canola
oil 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 mg
cholesterol, 31 g carbohydrate, 300 mg
sodium, 3. 6 g protein, 3. 9 g fibre.