Potato Pizzas with Arugula Salad

Total Time:
45 min
30 min
15 min

4 servings

  • 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
  • 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.

  • Cook's Note: Try this as one large pizza too! Simply stretch the entire ball of dough into a rustic oval about 15 inches long by 8 inches wide and bake as directed.

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