Potato And Arugula Pizza Recipes

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POTATO AND ARUGULA PIZZA



Potato and Arugula Pizza image

Make and share this Potato and Arugula Pizza recipe from Food.com.

Provided by Divinemom5

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 pizza dough
1 1/4 lbs potatoes
4 tablespoons olive oil
salt
2 garlic cloves, peeled and mashed to a paste
red pepper flakes, to taste
2 tablespoons parmesan cheese
1/2 cup arugula leaf, stemmed and cut into strips (can substitute spinach)

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.

Nutrition Facts : Calories 242.2, Fat 14.4, SaturatedFat 2.3, Cholesterol 2.2, Sodium 47.9, Carbohydrate 25.5, Fiber 3.2, Sugar 1.2, Protein 4

GARLIC MASHED POTATO PIZZA WITH ARUGULA AND FENNEL SALAD



Garlic Mashed Potato Pizza with Arugula and Fennel Salad image

Provided by Aria Kagan

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

4 Yukon Gold potatoes, skin on, quartered
4 cloves garlic
4 tablespoons butter
1/2 cup milk
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 small onion, sliced
3 anchovies, chopped
1 sweet or spicy Italian sausage
6-ounces prepared pizza dough
1/2 cup grated Cheddar cheese
2 teaspoons lemon juice
1 tablespoon olive oil
Salt and pepper
1 cup arugula
1/2 fennel bulb, thinly sliced
2 celery stalks, thinly sliced
1/4 cup shaved Parmesan cheese

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 PIZZAS WITH ARUGULA SALAD



Potato Pizzas with Arugula Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

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.

Steps:

  • 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.

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