Friday, July 01, 2005
Potato and Pepper Pizza with Goat Cheese
1 1/2 cups thinly sliced fingerling or red potatoes (about 6 ounces)
1 large red bell pepper
1 teaspoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Enough of your favorite pizza dough for a 12" pizza
1 tablespoon yellow cornmeal
1/3 cup (3 ounces) soft goat cheese
3 tablespoons chopped pitted kalamata olives
Cook potato in boiling water 5 minutes, and drain.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Combine potato, bell pepper, oil, oregano, salt, and black pepper, tossing well to coat.
Preheat oven to 500°.
Roll the pizza dough into a 12-inch circle on a lightly floured surface. Place the pizza dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of pizza dough with fingers to form a rim. Arrange potato mixture over crust. Drop the goat cheese by teaspoonfuls onto potato mixture. Sprinkle with olives.
Bake at 500° for 15 minutes or until browned. Remove from oven. Cut pizza into wedges.