Provencal Potato Pizza ~ Serves 2

Provencal Potato Pizza ~ Serves 2

1 medium potato – cut into 1/4-inch slices
1 tablespoon olive oil – divided
1/8 teaspoon salt
1/8 teaspoon pepper
10 ounces pre-baked thin Italian bread shell
2/3 cup red onion – thinly sliced
1 teaspoon garlic – finely chopped
2 tablespoons drained sun-dried tomatoes packed in oil – cut into strips
2 tablespoons grated Parmesan cheese – divided
1 cup shredded smoked mozzarella or regular mozzarella cheese
1 1/2 teaspoons chopped fresh sage

Heat oven to 450°F. In bowl, toss potatoes with 1/2 tablespoon of the oil. Arrange potatoes in single layer on baking sheet. Sprinkle evenly with salt and pepper. Bake 10 to 12 minutes or until potatoes are tender and lightly browned. Place bread shell on second baking sheet; brush with remaining oil. Arrange onion slices evenly over shell; sprinkle with garlic. Top with potatoes and tomatoes. Reserve 1 tablespoon of the Parmesan cheese. Sprinkle remaining Parmesan and the mozzarella cheese evenly over potatoes. Bake in center of oven 8 to 12 minutes or until hot and cheese is melted. Sprinkle top with reserved Parmesan cheese and the sage. Cut into 8 wedges.