WHITE PIZZA WITH ARUGULA

You can buy pizza dough everywhere now if you don’t want to make your own. If it pulls back when you try to roll or push it out, just let it (and you) relax a few minutes and try again. And don’t worry, it will stretch to fit the pan. This will make about 20 appetizer size pieces (for 6 to 8 servings) or 12 main course sized pieces (for 3 to 4 servings).

You can buy pizza dough everywhere now if you don’t want to make your own. If it pulls back when you try to roll or push it out, just let it (and you) relax a few minutes and try again. And don’t worry, it will stretch to fit the pan. This will make about 20 appetizer size pieces (for 6 to 8 servings) or 12 main course sized pieces (for 3 to 4 servings).

Makes 1 large pizza

Ingredients

  • 1 pizza dough
  • 1/4 cup extra virgin olive oil - divided
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 cups grated smoked mozzarella (1/2 lb)
  • 1/2 lb Yukon Gold potatoes, par boiled and cooled, sliced 1/4" thick
  • 2 handfuls baby arugula

Method

  1. Brush a 12”x18” baking sheet with 1 to 2 tbsp extra virgin olive oil and roll or pat/push dough out to cover the whole pan right to the edges.
  2. Combine olive oil with garlic and rosemary. Brush most of mixture over pizza dough. Sprinkle with salt and pepper. Sprinkle with cheese. Arrange potato slices on top in a single layer. Brush potatoes with remaining oil and season generously with salt and pepper.
  3. Bake in a preheated 450F oven for 15 to 20 minutes or until cheese has melted and crust is crisp. Scatter arugula over the top. Cut into wedges to serve.

WHITE PIZZA WITH ARUGULA

Find more of Bonnie's delicious recipes in her cookbooks: