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From Woman's Day
Potatoes might seem like an unusual choice for a pizza topping, but when lightly browned and crisped on top of a chewy crust, they're irresistible.

By Woman's Day Kitchen


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Nutritional Information


Calories604
Total Fat24g
Saturated Fat9g
Cholesterol29mg
Sodium1,224mg
Total Carbohydrate73g
Dietary Fiber2g
Sugars--
Protein25g
Calcium--
potato red onion and kale pizza

Hector Sanchez

Serves: 4

Total Time: 35 min

Prep Time: 10 min ielts writing

Oven Temp: 425

Ingredients
U.S. Metric Conversion chart

Cornmeal, for the baking sheet
1 pound(s) pizza dough, thawed if frozen
2 medium (about 8 ounces) Yukon gold or white potatoes, thinly sliced
1 small red onion, thinly sliced
1/2 bunch(es) kale, thick stems discarded, leaves torn into 2-inch pieces
3 tablespoon(s) olive oil
Kosher salt and pepper dc gear motors
6 ounce(s) thinly sliced provolone cheese

Directions

Heat oven to 425 degrees F. Dust a baking sheet with HKUE amec
cornmeal. Shape the dough into a 16-inch oval or circle and place on the prepared baking sheet.
In a large bowl, toss the potatoes, onion, kale, oil and 1/2 teaspoon each salt and pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.