2 tablespoons olive oil – plus additional for drizzling
2 cups refrigerated hash brown potatoes (about 10 ounces)
salt and freshly ground black pepper
2 large cloves garlic – minced
1 cup cherry tomatoes – halved
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
10 ounces store-bought fully-baked thin pizza crust (1 package)
8 thin baked ham slices – cut in half and then into 1/4-inch-wide strips (about 8 ounces)
4 ounces shredded mozzarella cheese
Preheat the oven to 450Â°F. Heat the oil in a large skillet over medium-high heat. Add the potatoes and season with the salt and pepper. Cook, tossing, for about 4 minutes, or until the potatoes begin to turn golden. Add garlic and cook 1 minute longer. Remove from the heat and stir in the tomatoes, parsley and oregano.
Spread the potato mixture over the pizza crust, leaving a 3/4-inch border all around. Top with the ham strips and season with salt and pepper. Sprinkle with the cheese and drizzle with oil.
Bake the pizza for 8 to 10 minutes, just until the cheese melts. Cut into wedges and serve.