Best Garlic Mashed Potato Pizza With Arugula And Fennel Salad Recipes

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.

ULTIMATE ARUGULA PIZZA

Steps:

• In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
• Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
• Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
• Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
• Meanwhile, preheat oven to 500F.
• After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
• Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
• In a small bowl, mix the baby arugula with the olive oil and 1/4 teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn't get all the way to the pan edges) and serve immediately.

FENNEL POTATO SALAD

Steps:

• In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
• In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

GARLIC MASHED POTATOES WITH ARUGULA

Steps:

• Place potatoes and garlic in saucepan; add cold water to cover.
• Bring to boil; cook 2o minutes or until tender.
• Reserve 1/4 cup of the cooking water.
• Drain potatoes and garlic; return to saucepan.
• Add reserved cooking water, the milk, salt and pepper.
• Mash with potato masher or beat with electric mixer until smooth.
• Stir in arugula and olive oil.
• Serve immediately.
• Makes 6 (1 cup) servings.

GARLIC MASHED POTATO PIZZA

Steps:

• Spray counter lightly with non-stick cooking spray.
• Combine rolls and flatten into a 13-inch circle.
• Place on a 12-inch sprayed pizza pan.
• Brush dough with olive oil and allow to rest while preparing potatoes.
• Clean cube and boil potatoes until they are tender.
• Drain potatoes and add minced garlic, butter and sour cream.
• Mash together adding salt and pepper to taste.
• Spread potatoes evenly over pizza dough.
• Top with bacon, cheese and broccoli.
• Bake at 375°F 15-20 minutes.