Sage and Potato Pizza

I love Pizza.  Love it.  I would say it’s probably my favorite food.  But because pizza loves me too, especially my hips, I’m always looking for a delicious new healthy version.  I had some leftover sage, so I looked it up in the Joy of Cooking to see what I could do with it and lo and behold–Pizza!  Thin sliced potatoes and sage drizzled with olive oil, sounds great!

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It was a pretty simple recipe so I jazzed it up a bit, adding turkey bacon, onions, fresh ground black pepper and pink himalayan salt on a ciabatta crust.

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I sliced the onions and potatoes with a mandolin, to get them really thin. I still thought it needed something, so I garnished it with parmesan.

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I do admit I did not make the crust, it’s a pre-made ciabatta crust.  Perfect for this type of pizza, crispy and just the right amount of char.

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A tip for the ciabatta crust, to get the right amount of crispiness, bake directly on the oven rack–no pan.

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Sage and Potato Pizza


3 slices turkey bacon, uncooked

1 medium sized potato sliced thin

1 small red onion sliced thin

2 tablespoons fresh sage, chopped

3 tablespoons olive oil

1/2 teaspoon fresh ground black pepper (or to taste)

1/2 teaspoon pink himalayan salt (or to taste)

2 tablespoons parmesan (or to taste)

1 pre-made ciabatta crust (or crust of choice, homemade or pre-made)


Preheat the oven to 375 F.  Brush the ciabatta crust with 1 tablespoon of olive oil.  Assemble the pizza by placing the potatoes on first evenly covering the crust, but not overlapping the potatoes.  Next, evenly distribute the onions.  Tear the turkey bacon into small pieces and place all over the pizza.  Finally sprinkle with sage, salt and pepper and bake directly on middle oven rack for about 10-12 minutes or until the crust is crispy and browned.  Drizzle with the remaining olive oil, garnish with parmesan and serve!

Serves 4-6

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