Potato and Arugula Pizza
Elevate your pizza night with this gourmet Potato and Arugula Pizza, a delightful fusion of crispy, golden Yukon Gold potatoes, fresh peppery arugula, and gooey melted mozzarella. Nestled on a perfectly baked crust brushed with garlic-infused olive oil and sprinkled with fragrant rosemary, this pizza boasts a unique combination of flavors and textures. Topped with a bright lemon-dressed arugula salad for a burst of freshness, this recipe is perfect for a light yet satisfying dinner or a stunning centerpiece for casual entertaining. Ready in just 35 minutes, this homemade pizza is a must-try for anyone craving a delicious twist on a classic favorite.
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Recipe Information
Ingredients
- 1 ball (12-inch, store-bought or homemade) pizza dough
- 2 small Yukon Gold potatoes
- 2 tablespoons extra virgin olive oil
- 2 cloves (minced) garlic
- 1.5 cups (shredded) mozzarella cheese
- 0.5 cups (grated) Parmesan cheese
- 1 teaspoon (chopped) fresh rosemary
- 2 cups (packed) arugula
- 1 tablespoon lemon juice
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (freshly ground, or to taste) black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Wash and scrub the potatoes thoroughly. Use a mandoline or sharp knife to cut the potatoes into very thin slices, about 1/8 inch thick. Pat the slices dry with a clean kitchen towel to remove excess moisture.
On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle or the size of your baking stone. Transfer the dough to a piece of parchment paper for easy handling.
Brush 1 tablespoon of olive oil over the surface of the dough. Sprinkle the minced garlic evenly over the top.
Arrange the potato slices in a slightly overlapping pattern on the dough, covering it almost completely. Drizzle the remaining 1 tablespoon of olive oil over the potatoes.
Sprinkle the shredded mozzarella evenly over the potatoes, followed by the grated Parmesan cheese and chopped rosemary.
Carefully transfer the parchment paper and pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
While the pizza bakes, toss the arugula in a medium bowl with the lemon juice, a pinch of salt, and freshly ground black pepper.
Remove the pizza from the oven and let it cool for 1-2 minutes. Top the pizza with the dressed arugula, spreading it evenly across the surface.
Slice and serve immediately while the pizza is warm and the arugula is fresh.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
