Potato Pizzas with Arugula Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
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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. 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.
  3. 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.
  4. 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.