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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

Step 2

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.

Step 3

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.

Step 4

Brush 1 tablespoon of olive oil over the surface of the dough. Sprinkle the minced garlic evenly over the top.

Step 5

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.

Step 6

Sprinkle the shredded mozzarella evenly over the potatoes, followed by the grated Parmesan cheese and chopped rosemary.

Step 7

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.

Step 8

While the pizza bakes, toss the arugula in a medium bowl with the lemon juice, a pinch of salt, and freshly ground black pepper.

Step 9

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.

Step 10

Slice and serve immediately while the pizza is warm and the arugula is fresh.

Nutrition Facts

Serving size	(764.6g)

Amount per serving	% Daily Value*
Calories	1646.3

Total Fat 81.8g	0%
Saturated Fat 32.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 154.6mg	0%
Sodium 3828.1mg	0%
Total Carbohydrate 151.8g	0%
Dietary Fiber 12.8g	0%
Total Sugars 6.2g
Protein 84.1g	0%

Vitamin D 27.1IU	0%
Calcium 1772.1mg	0%
Iron 9.4mg	0%
Potassium 1497.7mg	0%

*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.

Source of Calories

Fat: 43.8%

Protein: 20.0%

Carbs: 36.1%