Potato pizza with Fontina and arugula
Potato pizza with Fontina and arugula is a great, and tasty, choice for Meatless Mondays. (Sept. 5, 2013) Credit: Gordon M. Grant
Makes 4 servings.
1 pound homemade pizza dough, or 1 pound frozen pizza dough, thawed
1 large (12-ounce) Yukon gold potato, thinly sliced
Salt
Ground black pepper
2 tablespoons extra-virgin olive oil, divided
4 ounces shredded Italian Fontina cheese
3 cups baby arugula
2 teaspoons lemon juice
1. Preheat oven to 450 degrees. Spray a 14-inch-round perforated metal pizza pan with nonstick cooking spray. Stretch and press dough to edges of pan.
2. Arrange potato slices in overlapping rows over dough, leaving 1 inch to edges. Sprinkle with salt and pepper and brush with 1 tablespoon olive oil. Scatter cheese over potatoes. Bake until potatoes are golden and cheese is bubbling and browned, 20 to 25 minutes.
3. While pizza is baking, toss arugula with remaining tablespoon oil, lemon juice, salt and pepper. As soon as pizza comes out of the oven, top with arugula. Serve immediately.
'We have to do better' Newsday high school sports editor Gregg Sarra talks about a bench-clearing, parent-involved incident at a Half Hollow Hills West basketball game.
'We have to do better' Newsday high school sports editor Gregg Sarra talks about a bench-clearing, parent-involved incident at a Half Hollow Hills West basketball game.
