Potato Pizzas With Arugula Salad Recipes

CRISPY ROASTED POTATOES AND ARUGULA SALAD

Steps:

• For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
• On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
• For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
• Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

POTATO ARUGULA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
• Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
• Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

GARLIC MASHED POTATO PIZZA WITH ARUGULA AND FENNEL SALAD

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

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.