pizza dough, room temperature
cup olive oil
medium sized PEI yellow potato, thinly sliced
garlic cloves, minced
sprig rosemary, finely chopped
freshly ground black pepper
cup grated mozzarella
cup loosely packed arugula
Preheat oven to 400°F.
Roll or stretch out pizza dough into a large circle and place on a greased pizza pan.
Bring a large pot of salted water to a boil. Once boiling, blanch potatoes for 1 minute. Strain and add potatoes directly into a bowl of ice-water. Let potatoes cool. Drain and pat dry.
Brush pizza dough with olive oil and sprinkle with garlic and rosemary.
Spread potato slices over pizza, season with salt and pepper. Top with mozzarella and parmesan. Bake for 20 – 25 minutes or until crust and cheese is golden brown. Top with arugula. Serve hot.
Fresh rosemary can be replaced with 1 tsp dried rosemary.
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