Spiral Potato Pizza with Rosemary

Serves 4–6

1 recipe prepared pizza dough (or make your own with this easy pizza dough recipe)
1 Tbsp. table salt
2 lb. (4 or 5) medium Yukon Gold potatoes, peeled
1 medium yellow onion, very thinly sliced
1/2 tsp. freshly ground black pepper
4 Tbsp. olive oil
1 Tbsp. minced fresh rosemary leaves

Preheat oven to 475°. Combine the salt and four cups of warm water in a large bowl; stir to dissolve the salt. Use a spiral slicer fitted with the small shredding blade to spiral-cut the potatoes one at a time; add sliced potato to salted water. Let soak for about 45 minutes to soften. Drain in a colander and squeeze as much moisture out of the potatoes as you can with your hands, then pat dry with paper towel. In a bowl, combine potato, onion slices, pepper, rosemary and olive oil, tossing to coat. Spread the potato mixture evenly over the dough, covering from edge to edge. Bake 25–30 minutes, or until potatoes and crust start to get golden brown.

Nutrition Information

Calories: 436

Total Fat: 14g

Sodium: 485mg

Potassium: 622mg

Total Carbohydrate: 70g

Dietary Fiber: 4g

Sugars: 1g

Protein: 10g

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Bryn Mooth is the author of the Findlay Market Cookbook, the editor of Edible Ohio Valley magazine, and she also publishes a website called writes4food.com. She loves cooking tasty and uncomplicated dishes, cultivating a small vegetable garden and shopping at the Tristate area's many local farmers markets. Saturday mornings, you'll find Bryn at Findlay Market bright and early, doing much of her grocery shopping for the week. She's pleased to be partnering with Healthspirations to share her recipes, how-tos and information about eating healthfully in Cincinnati!