Last Pizza Friday we had a special treat – a real Italian to help us cook! Our friend Gabriele introduced us to a new pizza variation: thinly sliced potatoes and garlic, topped with fresh arugula after baking. I know what you’re thinking – no cheese? I don’t think I’d ever had a pizza without it, but after tasting it, I was instantly hooked!
I’ve had potatoes on pizza before, but these potatoes were sliced so thinly that they only had an essence of potato, allowing the garlic and herb flavor to shine. The spicy arugula topping was a perfect compliment, adding a crunchy texture and fresh taste. (The beautiful arugula was courtesy of Big City Farms, who we also had the pleasure of dining with that night!)
We thought this idea would be great not only as pizza, but as an easy appetizer in the form of flatbread. The difference between flatbread and pizza? Nothing really. Just a variation on theme! I figured shaping the bread in a long rectangle could make for small square pieces that would be a perfect size for an appetizer. But feel free to shape it and call it whatever you prefer :)
Thanks again to Gabriele for the inspiration!
- 1 pizza dough
- 1 potato
- 2 cloves garlic
- 1 handful each fresh thyme and oregano
- 1½ cups baby arugula
- Olive oil
- Kosher salt
- Prepare the dough using the stand mixer or food processor method, following the preparation instructions in the recipe if made in advance.
- Place a pizza stone in the oven and preheat to 500°F.
- Thinly slice the potato (using a mandoline, if possible). Mince the 2 cloves garlic. Coarsely chop the thyme and oregano. Wash and dry the arugula, and toss it with a bit of olive oil.
- When the oven is ready, stretch the dough into the desired shape (circular or rectangular). Place the dough on a floured pizza peel, or pull the pizza stone out of the oven and carefully place the dough on it.
- Drizzle olive oil over the dough and sprinkle with a few pinches kosher salt and the minced garlic. Top with the potato slices, overlapping as necessary. Sprinkle on the herbs and some more kosher salt.
- Transfer the flatbread to the oven and bake until the potatoes are cooked through and just beginning to brown, about 10 minutes.
- Allow to cool slightly, then top with the fresh arugula and serve.