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Potato and Arugula Flatbread

Flatbread-105.jpg

Potato and Arugula Flatbread

 

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!

Potato and Arugula Flatbread
 
by:
Makes: 1 flatbread
What You Need
  • 1 pizza dough
  • 1 potato
  • 2 cloves garlic
  • 1 handful each fresh thyme and oregano
  • 1½ cups baby arugula
  • Olive oil
  • Kosher salt
What To Do
  1. Prepare the dough using the stand mixer or food processor method, following the preparation instructions in the recipe if made in advance.
  2. Place a pizza stone in the oven and preheat to 500°F.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the flatbread to the oven and bake until the potatoes are cooked through and just beginning to brown, about 10 minutes.
  7. Allow to cool slightly, then top with the fresh arugula and serve.
 

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Comments 13

    1. Post
      Author
      Sonja

      A mandoline is perfect for slicing the potatoes in this recipe – do you have one? If not, I’d recommend it – we actually use ours much more often than I thought!

  1. Terris-FreeEats

    I absolutely love pizzas with potatoes. My son is allergic to tomatoes, so we always make a pizza just like this with potatoes, carmelized onions and arugula or spinach. Beautiful photo too.

  2. Lindsey@Lindselicious

    I LOOOOVE potato pizza/flatbread! We used to get it all the time in High School each time we went to Roy’s. (They did it all fancy there with truffle oil and creme fraiche). Love the addition of spicy arugula too.

  3. Tiffany

    We made our first potato pizza last week, and we were smitten! We didn’t have arugula but we did use garlic and lots of fresh basil and rosemary, it was awesome!

  4. Beth

    I made this last night using baby chard from my garden instead of the arugula. The oregano and thyme were from my garden too. It was delicious! I will definitely make it again.

  5. Lynett Oliver

    This is such a fantastic taste combination! The bread by itself is good (nice tip to use a mandolin for paper thin potato slices) but adding the arugula takes it to new heights. I think I’ll be taking this the next time I need to bring a snack to share with a group. It’s so easy & yields such wonderful results. Thanks!

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