This twist on traditional pizza is another great way to use fresh summer produce. It was fun to make and tasted great.
serves 6 ( 1/6 of the pizza = 6 points)
1 lb. 2 oz. potatoes, whole and unpeeled
3/4 c. flour
2 T. butter
5 oz. fresh mozzarella, sliced
1 large tomato, sliced thin
salt, pepper, fresh or dried oregano and basil to taste
2 tsp. olive oil
Preheat oven to 425 and spray a 13 x 9 pan with cooking spray. Boil whole potatoes in a large pan of water until tender. Drain and cool in cold water. Peel. Place potatoes in a large mixing bowl. Beat. Add butter, egg and flour. Mix well. Spray hands with cooking spray and press dough into the bottom of the prepared pan. Top with sliced mozzarella, tomatoes, salt, pepper, basil and oregano.
Drizzle with olive oil. Bake for 20 minutes or until golden and cheese is bubbly. Carefully slice and serve.