Title: Potato-And-Three Cheese Pizza
Categories: None
Yield: 1 Servings

1 lb Red potatoes, sliced paper
-thin
1 Egg white, lightly beaten
1/2 ts Salt, divided
1/2 ts Pepper, divided
6 sl Bacon
1 Onion, chopped
1 Clove garlic, minced
1 pk (10 oz.) frozen chopped
-spinach, thawed and
-squeezed dry
1 c Ricotta cheese
1/4 c Grated parmesan cheese
1/2 ts Dried sage
4 oz Mozzarella cheese, shredded,
-about 1 cup

Thanks to all who re-sent the recipe for the moist dressing and here is a
recipe I recently found in a Sept. issue of Woman's World.

Position oven rack in lower third of oven, preheat to 500 degrees. Coat
large baking sheet or 12 inch round pizza pan with nonstick cooking spray.
Combine potatoes, egg white, 1/4 t. salt and 1/4 t. pepper. Arrange
potatoes, overlapping in circle on baking sheet or pizza pan. Bake until
potatoes are tender, about 15 minutes. Cool crust slightly. Run large
spatula under crust to loosen from pan; set aside. Meanwhile, in skillet
over medium heat cook bacon until crisp, 8-10 mins. drain on paper towels.
Discard all but 1 T. drippings from skillet; heat over medium heat. Add
onion and garlic; cook, stirring occasionally until onion is tender about 5
mins. Stir in spinach and remaining salt. Combine ricotta, parmesan cheese,
sage and remaining pepper. Spread ricotta mixture over crust in pan. Top
with spinach mixture. Sprinkle with bacon and mozzarella. Bake until
topping is heated through and cheese melts, 8-10 mins . Let stand 5 mins.
before serving. Makes 6 servings. Per serving 276 cals; 16 g. protein, 16
g. fat; 45 mg. chol; 19 g. carbs; 502 mg. sodium

I thought this was a neat variation of pizza and using the potato crust
anyone could come up with their own ideas for toppings.

Posted to EAT-L Digest 30 Sep 96

From: Connie Losie

Date: Tue, 1 Oct 1996 07:07:37 -0500