••••SWEET POTATO & FONTINA PIZZA••••

*PIZZA COLLECTION*

PREP: 20 MIN. BAKE: 15 MIN.

MAKES: 6 SERVINGS

•1 medium sweet potato (about 10 oz.) or white potato, if desired

•2 TB water

•1/4 tsp. salt

•1/8 tsp coarsley ground pepper

•1 tube (13.8 oz.) refrigerated pizza crust

•1 cup (4 oz.) shredded part-skim mozzarella cheese

•1 cup (4 oz.) shredded fontina cheese

•2 TB Olive oil, divided

•1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed

•1 tsp minced fresh thyme or 1/4 tsp. dried thyme

•1/4 cup grated Parmesan cheese

1.Preheat oven to 450 degrees. Grease a 12-in. pizza pan. Peel and cut sweet potato into 1/4-in slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper.

2. Unroll and press dough to fit prepared pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses, drizzle with 1 TB oil.

3. Too with sweet potato, sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.

(Source: Taste of Home magazine•Libby Walp•Chicago, IL & photo also)