Potato Pizzas with Arugula Salad

Name: Potato Pizzas with Arugula Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 120 grams 5-ounce container baby arugula (about; 1 teaspoons fresh thyme leaves; 2 cloves garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil, plus more for the baking sheets; 50 grams finely grated Parmesan, plus some larger shavings for topping the pizzas; 454 grams prepared pizza dough; 80 grams thinly sliced red onions; 340 grams large red-skinned potatoes , very thinly sliced (we love a mandolin for this); 4 servings Serving suggestion: sliced salami or prosciutto; 2 teaspoons white wine vinegar

Potato Pizzas with Arugula Salad is a main course that serves 4. One portion of this dish contains around 22g of protein, 27g of fat, and a total of 613 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have container baby arugula, kosher salt and pepper, white wine vinegar, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Naan Pizzas with Broccoli Pesto and Arugula Salad, Individual Zucchini & Arugula Salad Pizzas with Cauliflower Cheese Sauce, and Arugula Pizzas.

Instructions

Preheat the oven to 500 degrees F. Lightly oil 2 baking sheets.

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Cooking Oil

Equipment you will use

Baking Sheet

Oven

Divide the dough into 4 equal pieces.

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Dough

Roll and stretch each portion of dough into an oval (rustic is fine) about 11 inches long by 6 inches wide.

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Dough

Roll

Place 2 rounds each on the prepared baking sheets.

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Baking Sheet

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.

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Potato

Cheese

Garlic

Onion

Pepper

Thyme

Salt

Cooking Oil

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Bowl

Bake until the crusts are golden and crisp and the potatoes are tender, about 15 minutes.

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Potato

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Oven

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.

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Salt And Pepper

Olive Oil

Parmesan

Arugula

Vinegar

Serve with salami and/or prosciutto to complete the meal.

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Prosciutto

Salami

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

120grams

5-ounce container baby arugula (about 1teaspoons

fresh thyme leaves 2cloves

garlic, minced 4servings

Kosher salt and freshly ground black pepper 3Tbsps

extra-virgin olive oil, plus more for the baking sheets 50grams

finely grated Parmesan, plus some larger shavings for topping the pizzas 454grams

prepared pizza dough 80grams

thinly sliced red onions 340grams

large red-skinned potatoes , very thinly sliced (we love a mandolin for this)4servings

Serving suggestion: sliced salami or prosciutto 2teaspoons

white wine vinegar

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are great choices for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Bodegas Naveran Brut Vintage Rosado with a 4.9 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Bodegas Naveran Brut Vintage Rosado

An elegant premium Cava offeringbright citrus aromas and flavors,along with delicate, fine bubbles thatare the hallmark of a superbsparkling wine.FOOD PAIRINGS: This Naveran Brut Rosado will pair with soft cheeses, fresh fruit, white meats (pork and chicken) and even richly flavored red meats. This Cava is great for sipping on its own, especially for receptions and other “standing up” events.