1 pound new potatoes
1 (3.5-ounce) jar pesto sauce, divided
8 ounces thinly sliced ham
2 cups (8 ounces) grated Gruyère or Swiss cheese
1/4 cup chopped green onions
1 teaspoon salt
1/2 teaspoon pepper

Bring potatoes and water to a boil in a large saucepan cover.When done, drain and cool
slightly. Cut potatoes into thin slices, and toss with 1/4 cup pesto. Spread each pizza crust
with 1 tablespoon pesto. Top each pizza crust evenly with potatoes, sliced ham, and
remaining ingredients.

Grill, covered with grill lid, over medium-high heat (350° to 400°) about 3 minutes or until
slightly crisp. Yield: 4 pizzas.

Potato Pizza
Serves four.

dough for two nine-inch pizzas (made with about 1 1/2 cups flour)

corn meal

1/2 cup tomato sauce, divided
1 1/2 cups part-skim mozzarella cheese, grated
1 large clove garlic, minced fine
2 red bliss potatoes, baked in microwave till easily pierced with a fork, cooled
4 slices of smoky bacon, cooked till nearly done
fresh rosemary, two sprigs, to taste

Heat baking stone in 500 degree oven for one hour.
Form dough into two nine-inch bases; spread each with 1/4 cup tomato sauce, then 1/2 cup mozzarella.
Slice potatoes into 1/4 inch rounds; distribute on the two pizzas. Chop bacon slices coarsely and sprinkle over pizzas along with minced garlic and the rosemary leaves.
Sprinkle remaining mozzarella over the two pizzas.
Bake on stone at 500 degrees for 8 to 10 minutes.
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