This simple potato flatbread pizza requires very little prep work and features fresh herbs, thinly sliced potatoes, and garlic.
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!)
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.
- 1 pizza dough
- 1 potato
- 2 cloves garlic
- 1 handful each fresh thyme and oregano
- 1 1/2 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.
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.
You can read full article and recipes here : https://www.acouplecooks.com/potato-and-arugula-flatbread/