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.

No additional tips available.

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

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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.

Potato Pizzas with Arugula Salad

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