Medley Potato Pizza with Slow Roasted Mini Heirloom Tomatoes

Medley Potato Pizza with Slow Roasted Mini Heirloom Tomatoes 2lbs. medley potatoes - diced 1/3c cheddar cheese - shredded 1/4lb. mini heirloom tomatoes   -thinly sliced (can also use sundried tomato) Marinara Sauce (store bought) 4 oz mozz cheese - thinly sliced 1tbsp thyme 3 leaves of basil - julienne (optional) pinch of pepper flakes (optional) olive oil salt/pepper *** Place heirloom tomatoes on a baking sheet pan. Drizzle olive oil, sprinkle with s/p, and thyme. Place in a 250 degree oven until dehydrated. It's got the nice golden brown color to it. In the meantime prepare all other ingredients and boil potatoes for about 5 minutes or until it's tender. Let it cool. Preheat oven at 400 1. Mix potatoes with olive oil, half thyme, salt/pepper, half of the cheddar cheese and place in  a non stick 10 inch round pan and bake for about 10 minutes. 2. Add marinara sauce, remaining thyme, remaining cheddar cheese, mozz, roasted tomatoes or sun dried, pepper flakes. Place back in the oven for about 10 to 15 minutes.  Let it cool for 5 minutes and sprinkle julienned basil. Slice and serve. More topping ideas... Sauteed mushrooms  Black olives Green onions Artichoke hearts Roasted peppers Roasted eggplant When I tried this for the 1st time, I was thinking baked potato without the bacon. This would be great with sprinkled crispy bacon on top. We can cheat once in a while. ;-)