If you’re craving something unique and bursting with flavor, this Pesto Potato Pizza with Spicy Arugula is a game-changer. The creamy pesto sauce, paired with thinly sliced potatoes and topped with peppery arugula, creates a perfect balance of savory, creamy, and spicy in every bite. This pizza is easy to make and offers a delightful twist on the traditional pizza. Whether you’re hosting a dinner party or simply want to enjoy a new flavor combination, this pizza will impress.
Ingredients:
For the Pizza:
- 1 pizza dough (store-bought or homemade)
- 2 medium potatoes (Yukon gold or russet), thinly sliced
- 1/4 cup pesto (store-bought or homemade)
- 1 cup fresh mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Olive oil for drizzling
- Salt and pepper to taste
For the Spicy Arugula Topping:
- 2 cups fresh arugula, washed and dried
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp red pepper flakes (adjust to your spice preference)
- Salt to taste
Instructions:
1. Preheat the Oven and Prepare Dough:
- Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it heats up.
- Roll out your pizza dough on a floured surface into your desired shape—whether it’s a round, square, or rustic shape. Transfer the dough onto a pizza peel or a baking sheet lined with parchment paper.
2. Prep the Potatoes:
- Thinly slice the potatoes using a mandolin or a sharp knife. You want them to be about 1/8-inch thick so they cook evenly and quickly in the oven.
- To ensure a crisp texture, place the potato slices in a bowl of cold water for 10 minutes, then pat them dry with a towel to remove excess moisture. Drizzle with a little olive oil, and season with salt and pepper.
3. Assemble the Pizza:
- Spread a thin layer of pesto sauce over the rolled-out dough, leaving a small border for the crust.
- Layer the thinly sliced potatoes evenly over the pesto, slightly overlapping the edges. Sprinkle the fresh mozzarella cheese and grated Parmesan evenly over the potatoes.
4. Bake the Pizza:
- If you’re using a pizza stone, carefully transfer the pizza onto the stone. If using a baking sheet, simply place the pizza in the oven.
- Bake for 12-15 minutes, or until the potatoes are tender and lightly golden, and the cheese is melted and bubbly. If you want extra crispiness, you can broil the pizza for the last 2 minutes.
5. Prepare the Spicy Arugula Topping:
- While the pizza is baking, combine the arugula, olive oil, lemon juice, red pepper flakes, and a pinch of salt in a bowl. Toss the ingredients together to coat the arugula evenly.
6. Add the Arugula and Serve:
- Once the pizza is baked to perfection, remove it from the oven. Immediately top the pizza with the spicy arugula mixture, spreading it evenly across the pizza.
- Slice and serve!
Tips:
- For extra flavor: Add a drizzle of balsamic glaze over the finished pizza for a touch of sweetness that pairs wonderfully with the pesto and arugula.
- Variation: If you want to add protein, grilled chicken or bacon would complement the flavors beautifully.
- Make it vegetarian: This pizza is already meat-free, but you can also add roasted veggies like bell peppers, onions, or mushrooms to enhance the flavor profile.
Conclusion:
This Pesto Potato Pizza with Spicy Arugula is the perfect combination of creamy pesto, tender potatoes, and spicy arugula—bringing together rich and fresh flavors that will leave everyone asking for more. It’s a great alternative to your usual pizza and a must-try for any pizza lover looking for something new and exciting! Enjoy!
