CAN WE SUBSTITUTE MEAT FOR THE OLIVES?

CRISP POTATO "PIZZA" (Lynne Rossetto Kasper, The Splendid Table)

Serves 3 to 4 as a side dish or antipasto

2 large cloves garlic
3 tightly packed tablespoons fresh Italian parsley leaves
1 1/2 pounds small red-skinned potatoes, sliced 1/16 to 1/8 inch thick
1 medium red onion, sliced into very thin rings
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1/8 teaspoon hot red pepper flakes
Shredded zest of 2 large oranges
1/3 cup oil-cured black olives, pitted and coarsely chopped
Salt and freshly ground black pepper
1 heaping cup shredded Asiago or Fontinella cheese

1. Preheat the oven to 500°F. Oil a 14-inch pizza pan or a cookie sheet. Mince together the garlic and parsley. Place in a large bowl with the potatoes and onion. Fold in the olive oil, oregano, hot pepper, half the orange zest, and half the olives, along with generous sprinklings of salt and black pepper. Toss everything to coat the potato slices.

2. Spread the potatoes out in an even single layer on the pan. Bake 20 minutes, then sprinkle with the remaining orange zest and olives. Bake another 10 minutes, or until the potatoes are speckled with golden brown and the zest has darkened. To get the top to brown to a rich gold, it may be necessary to broil the pizza for 2 to 3 minutes. Sprinkle with the cheese, let it begin to melt, then take the pizza out of the oven. Slice into wedges (or squares) and lift off the pan with a spatula. Serve hot or warm.