Potato Pizzas

Since potatoes vary greatly in size, they are not included in the calories. I would recommend brushing the potatoes with a bit of olive oil before baking to give them some more brownness and flavor.

Pizza Sauce
1/2 onion, chopped
2 cloves garlic, minced or pressed
1 can diced tomatoes (Italian-style)
1/8 tsp. fennel seed
1/2 tsp. oregano
1/2 tsp. basil
Handful of Spinach
salt and freshly ground black pepper, to taste

For toppings, I used spinach, baby bella sliced mushrooms, sliced black olives, zucchini, chopped red pepper, and sun-dried tomato slices to garnish.

Start with potatoes that are at least 1-1/2 inches thick in the middle. Scrub each potato well. Cut into three slices, making the outer two a little wider than the middle one. Take the two outer slices and trim a little bit off the bottom (rounded side) in order to make them lie flat. Place them on an oiled baking sheet and bake at 350 F for about 40 minutes, until cooked throughout.

While the potatoes are cooking, make the pizza sauce: Sauté the onion in a non-stick saucepan until it becomes translucent. Add the garlic and sauté one minute more. Pour about 1/3 of the can of tomatoes into the saucepan. Using a blender or hand blender, puree the remaining tomatoes and add them to the pan. Add the remaining sauce ingredients, and simmer on low until the potatoes are ready.

When the potatoes are done, take them out of the oven, spread each one with sauce, and top with your choice of toppings. Put them back into the oven and bake for 15-20 more minutes, until the toppings are done to your taste.

Remove from the oven and sprinkle with lots of fresh basil and soy parmesan, if desired

Number of Servings: 4

Recipe submitted by SparkPeople user EJORDANE.