Wednesday, July 27, 2016

#GFCF Potato and Oregano Pizza

I delicous recipe I found in Health magazine.

1 (13-oz) packet gluten-free bread mix
11 ozs baby new potatoes, thinly sliced
2 teaspoons finely chopped fresh oregano
2 teaspoons olive oil
1 clove garlic, crushed

1. Preheat oven to 425°F/400°F convection. Oil two 10 x 14-in jelly roll pans; line bases with parchment paper, extending paper 2 inches over long sides.
2. Make bread mix according to packet directions; spread mixture into pans.
3. Combine remaining ingredients in medium bowl; spread potato mixture over bread mix.
4. Bake pizzas about 20 minutes, or until potato is tender and crusts are crisp.

No comments:

Post a Comment