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Squash And Potato Pizzas

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main-dish sides nut free vegetarian lunch

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Ingredients

1 pound medium red or Yukon Gold potatoes, scrubbed well but not peeled

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound medium yellow squash, sliced lengthwise 1/8 inch thick

Salt and freshly ground pepper

All-purpose flour, for dusting

1 1/2 pounds thawed frozen pizza dough, cut into 4 pieces

24 cherry tomatoes, coarsely chopped (1 cup)

2 1/2 cups Manchego cheese (7 1/2 ounces), shredded

2 ounces frisée, torn into large pieces (optional)

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