Pizza Two Ways

(Sunday Strategy, continued)
Menu for Friday
Pizza Two Ways:
3 tbsp. evoo
Frozen Pizza Crusts
6 Roasted Tomato Halves, chopped
3/4 cup ricotta
1/2 cup shredded parmesan
salt/pepper
7 small red potatoes, thinly sliced
2 tbsp. rosemary
1/4-1/2 cup fresh basil leaves, coarsely chopped

Preheat oven to 475. Place crusts on two lightly oiled baking sheets and brush each with olive oil. Top one crust with tomatoes, collop with ricotta, then sprinkle with Parmesan; season with salt and pepper. Top second crust with an even layer of potatoes, sprinkle with rosemary, then drizzle with 1 tbsp. oil; season with salt and pepper. Bake pizzas for about 15-20 minutes, until done. Sprinkle tomato pizza with basil.

(I actually made one pizza, half tomato, half potato. Delicious!)