Potato Pizza
This white pizza is deliciously cheesy with both Parmesan and mozzarella. Thinly-sliced potatoes, fresh rosemary, garlic and arugula round out the flavours.
Ingredients
- 1 ball store-bought pizza dough room temperature
- ¼ cup olive oil
- 1 medium-sized yellow potato thinly sliced
- 2 garlic cloves minced
- 1 sprig rosemary finely chopped
- salt
- freshly ground black pepper
- 2 cups grated mozzarella
- ¼ cup Parmesan cheese
- 2 cups loosely packed arugula
Instructions
- Preheat oven to 400°F.
- Roll or stretch out pizza dough into a large circle and place on a greased pizza pan.
- Bring a large pot of salted water to a boil. Once boiling, blanch potatoes for 1 minute. Drain potatoes, then transfer to a bowl of ice water. Let potatoes cool. Drain and pat dry.
- Brush pizza dough with oil and sprinkle with garlic and rosemary.
- Spread potato slices over pizza; season with salt and pepper. Top with mozzarella and Parmesan. Bake for 20–25 minutes, until crust and cheese are golden brown. Top with arugula. Serve hot.