Greek Potato Pizza

Remember the breakfast pizza I wrote about last week? I had half of the pizza crust left and decided to make another pizza with something I've never used as a pizza topping before: potatoes!

Why I've never used potatoes on a pizza is beyond me. After all, I love potatoes. Given a choice of rice, pasta or potatoes, potatoes always win! At first, I considered just making a pizza with olive oil and potatoes and maybe cheese. But I like stuff. Stuff as in shoes, photographs, dishes, jewelry, plants, and of course ingredients. And so I decided to throw in a few other toppings and make a Greek Potato Pizza.

Ingredients
store bought pizza crust
pesto
fresh oregano leaves
thinly sliced Dutch yellow potatoes
thinly sliced red onions
halved Greek black olives
crumbled feta
red pepper flakes
shredded mozzarella cheese

Directions
1. Preheat the oven to 425.
2. Line a cookie sheet with aluminum foil. Arrange ingredients on a pizza crust in the order listed in the ingredient list except for mozzarella cheese.

3. Bake for 15 minutes. Remove the pizza and sprinkle with mozzarella cheese. Bake for additional 10 minutes. {Confession: I had not planned on using mozzarella cheese: what happened was that the feta cheese did not melt. It looked sad. So I decided to cover it up with melt-able cheese.}

This was such a success! Potatoes were completely cooked through. The saltiness of the olives, pesto and feta somehow did not overwhelm the entire dish, and it was pretty, satisfying and definitely different from your typical pepperoni pizza.

This pizza is also great the next day for breakfast. Yes, sometimes I eat pizza for breakfast.

For those of you who are celebrating Passover, Happy Passover! I'm not giving anything up, but if you are, here are a few recipes:

macaroons

flourless chocolate cake

buttermilk panna cotta

and of course matzo ball soup