Another Potato Pizza

Here's something new to try: a potato pizza.  These are a lot healthier than normal pizzas, and, I think, a lot better.  Plus they are more fun to eat.  This version was better  than the first type that I tried, and I would totally try several different variations on these.  And they are quick to throw together.  I loved taking them for lunches, too, because they traveled well.  The addition of a few spices to the veggies made all the difference to make this dish stand out.
 Potato Pizzas #2

Adapted from A Dash of Flavour

Serves 8

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon garlic powder
2 large baking potatoes, sliced the long way into flat pieces about 2/3 cm thick
1 small can tomato paste
1 small onion, chopped
1/2 red bell pepper
1 cup mushrooms, sliced
8 black olives, sliced
dried chilli flakes to taste
½ cup mozzarella cheese, grated

Preheat oven 350.
Heat a small, frying pan over medium heat, and add the onion.  Sauté for 3 minutes, and then add the mushrooms and bell pepper.  After those are tender, about 5 minutes, add the cumin, coriander, garlic powder, and chili flakes. 
Put the potato slices on a baking sheet coated with nonstick spray, and then top them with the tomato paste.  Add the veggies, and then olives and cheese.  Bake for 35 minutes or so, until the potatoes are tender.

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