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.
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.