Potato Pizzas with Arugula Salad Recipe

Name: Potato Pizzas with Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for the baking sheets; 1 pound prepared pizza dough; 2 large red-skinned potatoes (12 ounces), very thinly sliced (we love a mandolin for this); 1/2 cup thinly sliced red onions; 2 cloves garlic, minced; 1/2 teaspoon fresh thyme leaves; Kosher salt and freshly ground black pepper; 1/2 cup finely grated Parmesan, plus some larger shavings for topping the pizzas; One 5-ounce container baby arugula (about 6 cups); 2 teaspoons white wine vinegar; Serving suggestion: sliced salami or prosciutto

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for the baking sheets
1 pound prepared pizza dough
2 large red-skinned potatoes (12 ounces), very thinly sliced (we love a mandolin for this)
1/2 cup thinly sliced red onions
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan, plus some larger shavings for topping the pizzas
One 5-ounce container baby arugula (about 6 cups)
2 teaspoons white wine vinegar
Serving suggestion: sliced salami or prosciutto

1
Preheat the oven to 500 degrees F. Lightly oil 2 baking sheets.
2
Divide the dough into 4 equal pieces.
3
Roll and stretch each portion of dough into an oval (rustic is fine) about 11 inches long by 6 inches wide.
4
Place 2 rounds each on the prepared baking sheets.
5
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.
6
Divide the mixture among the 4 crusts and sprinkle with the grated cheese.
7
Bake until the crusts are golden and crisp and the potatoes are tender, about 15 minutes.
8
Meanwhile, toss the arugula with the remaining 1 tablespoon olive oil and the vinegar.
9
Season to taste with salt and pepper.
10
Top the warm pizzas with the salad and some Parmesan shavings.
11
Serve with salami and/or prosciutto to complete the meal.
12
Cook's Note: Try this as one large pizza too!
13
Simply stretch the entire ball of dough into a rustic oval about 15 inches long by 8 inches wide and bake as directed.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for the baking sheets, 1 pound prepared pizza dough, 2 large red-skinned potatoes (12 ounces), very thinly sliced (we love a mandolin for this), 1/2 cup thinly sliced red onions, and more.

Yes, Potato Pizzas with Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato Pizzas with Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions