Best Potato And Arugula Pizza Recipes

GARLIC MASHED POTATO PIZZA WITH ARUGULA AND FENNEL SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender. Drain and add the potatoes and garlic back into the pot. Add the butter and milk and mash with a masher or a hand mixer. Keep the mashed potatoes a little bit chunky, not perfectly smooth. Season the potato mixture with salt and pepper, to taste.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and cook until browned, about 6 minutes. Stir in the anchovies and cook for 2 more minutes, until anchovies 'melt' into the onions. Remove the onions from the pan and add in the sausage. Cook the sausage until browned and cooked through, about 6 to 8 minutes. Slice the sausage into thin rounds.
• On a lightly-floured surface, using a lightly-floured rolling pin, roll out the pizza dough into a 1/4-inch thick round. Transfer the dough to a parchment-lined baking sheet and bake in the oven for 10 minutes.
• Top the pizza crust with the onions. Spread the mashed potatoes over the onions and top with sausage slices and Cheddar cheese. Bake in the oven for 20 minutes. Slice and divide between 2 plates. Serve with the arugula salad on the side.
• To make the arugula salad: whisk together the lemon juice, olive oil and salt, and pepper, to taste. Toss the arugula, fennel, and celery in the dressing. Divide the salad between 2 plates and top with shaved Parmesan.

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.

GRILLED POTATO AND PANCETTA PIZZA WITH ARUGULA

Steps:

• Put the potatoes and the 2 tsp. salt in a saucepan and add water to cover the potatoes by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low and simmer until just tender, about 4 minutes. Drain and let cool. In a fry pan over medium heat, fry the pancetta, stirring occasionally, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Prepare a grill for indirect grilling over high heat. Preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F. Dust a wooden pizza peel with flour. Divide the pizza dough in half and form each half into a ball. Using your hands or a rolling pin, stretch or roll out 1 ball of dough into a 10-inch round. Lay the dough on the pizza peel. Using a spoon, spread 1 Tbs. of the olive oil evenly over the dough, leaving a 1/2-inch border on the edge. Sprinkle half of the cheese evenly over the dough. Arrange half of the potato slices on the cheese and sprinkle half of the pancetta on top. Using the pizza peel, carefully slide the pizza onto the preheated pizza stone. Cover the grill and cook for 3 to 5 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue to cook until the crust is golden brown, 5 to 7 minutes more. Using the pizza peel, transfer the pizza to a large cutting board and cover loosely with aluminum foil. Repeat with the remaining ingredients to make the second pizza. In a bowl, toss together the arugula, the remaining 1 Tbs. olive oil, salt and pepper. Scatter the arugula evenly over the pizzas. Cut into slices and serve immediately. Makes 2 pizzas; serves 4 to 6. Williams-Sonoma Kitchen.