Touchdown Potato Pizzas

(Courtesy of mrfood.com)

Ingredients:
1/4 c. extra virgin olive oil, divided
4 Idaho potatoes, scrubbed and cut into 1/4 inch thick slices
2 oz. pepperoni (about 30 slices), chopped
3/4 c. shredded mozzarella cheese
1/3. c. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt


Directions:
Preheat oven to 425 degrees.  Coat 2 baking sheets with 1 Tbsp each of olive oil.


Arrange potato slices on baking sheets and bake 10 minutes, or until pale golden in color.  Turn potato slices over and cook 6 additional minutes, or until fork-tender and beginning to brown.


In a medium bowl, combine remaining ingredients except remaining olive oil, and toss until well blended.


Remove potatoes from oven and evenly distribute pepperoni mixture on top of each potato slice.  Return to oven and bake an additional 3-5 minutes, or until cheese begins to melt.  Remove from oven, and then drizzle remaining 2 Tbsp oil evenly over topped potato slices.  Let stand 5 minutes to allow flavors to absorb, then serve.

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