Provencal Potato Pizza

Provencal Potato Pizza

 1/2         pound  potatoes -- (about 2 medium) cut into 1/4-inch slices
 1/4      teaspoon  pepper

10 ounces prebaked thin Italian bread shell/pizza crust
1/2 medium red onion – thinly sliced
1 clove garlic – finely chopped
1/4 cup sun-dried tomatoes packed in oil – drained and cut into strips
1/3 cup grated Parmesan cheese – divided
2 cups shredded mozzarella or smoked mozzarella cheese
1 tablespoon chopped fresh sage
2 tablespoons olive oil – divided
1/4 teaspoon salt

Heat oven to 450°F. In bowl, toss potatoes with 1 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.