Potato And Arugula Pizza Recipes

POTATO AND ARUGULA PIZZA

Steps:

• Preheat oven to 350°F.
• Peel potatoes and slice into thin rounds.
• Arrange slices on lightly oiled baking sheet; brush with 2 Tbsp olive oil.
• Bake 10 minutes, or until lightly browned.
• Transfer to platter, salt to taste.
• Increase oven to 500°.
• Roll out pizza dough to 14 inch round, dust baking sheet with cornmeal, place dough on sheet.
• Brush dough with 1 tbsp olive oil and 1/2 of the garlic paste; sprinkle with pepper flakes.
• Arrange potatoes on crust, overlapping.
• Brush remaining oil and garlic over potatoes, then sprinkle with cheese.
• Bake for 20 minutes or until pizza is deep golden brown.
• Remove from oven and sprinkle with arugula or spinach.

POTATO PIZZAS WITH ARUGULA SALAD

Steps:

• Preheat the oven to 500 degrees F. Lightly oil 2 baking sheets.
• Divide the dough into 4 equal pieces. Roll and stretch each portion of dough into an oval (rustic is fine) about 11 inches long by 6 inches wide. Place 2 rounds each on the prepared baking sheets.
• Toss the potatoes, onions, garlic and thyme in a medium bowl with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture among the 4 crusts and sprinkle with the grated cheese. Bake until the crusts are golden and crisp and the potatoes are tender, about 15 minutes.
• Meanwhile, toss the arugula with the remaining 1 tablespoon olive oil and the vinegar. Season to taste with salt and pepper. Top the warm pizzas with the salad and some Parmesan shavings. Serve with salami and/or prosciutto to complete the meal.

ARUGULA-PROSCIUTTO PIZZA

Steps:

• Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
• Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
• Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

ARUGULA PIZZA

Steps:

• Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.