QUICK POTATO AND ROSEMARY PIZZA
Cut super thin slices of potatoes, arrange on a plate, cover with cling wrap and microwave for a 4 minutes. Using a tortilla wrap as the base, top with the par cooked potatoes, drizzle over olive oil, salt and dry rosemary, bake in the oven on high for a few minutes (until it starts to sizzle) then change to grill for about 2 more minutes...remove and serve with fresh salad.
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