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This simple potato flatbread pizza requires very little prep work and features fresh herbs, thinly sliced potatoes, and garlic.

arugula and potato 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 complement, 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!)

Related: Everything you need to know about making artisan pizza

We thought this idea would be great not only as pizza, but as an easy appetizer in the form of flatbread. The difference between a flatbread and a 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. This potato flatbread is definitely going to make another appearance on our table soon, because it’s just that good.

How to make flatbread pizza

If you feel confident making a regular pizza, then making a flatbread pizza is definitely up your alley. To make this potato flatbread, prepping your ingredients correctly is key. The potatoes should be thinly sliced with a mandoline, if possible. Fresh thyme and oregano are key here, as they pack in much more flavor than their dried counterparts; and with such simple ingredients, it’s important that everything you add to this flatbread really shines.

To prep the pizza dough, you can either make it in a stand mixer or in a food processor (although dough from your local pizza parlor works just as well!). Making this potato flatbread pizza is simply a matter of shaping the dough so it’s long and rectangular rather than circular. If you made the pizza dough ahead of time and it feels a little stiff, let it rest on your counter for a few minutes. The dough is likely too cold to shape, in which case it needs to warm up a bit before you can handle it easily.

Normally I’m all about freezing leftovers and enjoying them later, but this potato flatbread is really best enjoyed right away. If you have any leftovers, store them in the fridge and eat within a day or two (this flatbread pizza reheats well in the oven).

Looking for more vegetarian potato recipes?

This recipe is…

Vegetarian and vegan.

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Arugula and Potato Flatbread Pizza

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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1 flatbread 1x


This simple potato flatbread pizza requires very little prep work and features fresh herbs, thinly sliced potatoes, and garlic.


  • 1 pizza dough
  • 1 potato
  • 2 cloves garlic
  • 1 handful each fresh thyme and oregano
  • 1 ½ cups baby arugula
  • Olive oil
  • Kosher salt


  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.


The prep time listed above only applies if the pizza dough is already made. If you still need to make the dough, allow yourself around 90 minutes to prep all the ingredients.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian


About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Desi says:

    Can you post a recipe using diced potatoes and pita? I don’t like the food falling off flatbread.

  2. Lynett Oliver says:

    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!

  3. TiffKey says:

    This looks hearty and delicious! :D

  4. Beth says:

    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. LimeCake says:

    Wow the potatoes are sliced so thinly they crisp up so beautifully. This looks delicious!

  6. Erin @ Dinners, Dishes and Desserts says:

    This looks amazing!! I saw a potato pizza recently for the first time and was interested. This puts me over the top to wanting to eat it now!

  7. Jacqueline says:

    That sounds wonderful. I am going to have to try it.

  8. Tiffany says:

    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!

  9. Lindsey@Lindselicious says:

    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.

  10. Terris-FreeEats says:

    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.

  11. claire Gallam says:

    This definitely looks INCREDIBLE.

  12. Lindsay @ Pinch of Yum says:

    Yum! I love how simple this is. I am questioning my ability to get the potatoes sliced that thinly… but it’s worth a shot for that beautiful flatbread!

    1. Sonja says:

      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!

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