Growing up, my Italian great grandmother would tell me "pizza is peasant food." True, pizza was originally food for the poor. Italian peasants would top some leavened bread with their leftovers as to not waste anything and to make it more palatable. This potato pizza is for the poor and rich alike. It may be cheap, but it's delicious.
Homemade pizza dough is always amazingly flavorful, but tonight I was feeling a little lazy and opted for some refrigerated pizza dough from Trader Joe's. This pizza is topped with olive oil, grated garlic, potato and onion. I also like to top mine with a handful of arugula. I love the textures of this pizza. The crispy crust, soft potatoes, and fresh greens make for the perfect balance.
Ingredients:
- 1 lb pizza dough (even for 1 large thin crust pizza)
- 1 tablespoon olive oil
- 1 clove garlic
- salt and pepper
- 1 potato
- 1/2 sweet yellow onion
- 2 sprigs of fresh rosemary, stems removed and chopped up fine
- 4 cups arugula
- Roll pizza dough out thin and transfer to pizza pan. Drizzle with a 1/2 tablespoon of olive oil, grate the garlic over it, and sprinkle with salt and pepper.
- Bake at 450 for 5 minutes.
- Remove from the oven and pop any bubbles.
- Using mandolin, slice the potato and onion thin. Place potato over pizza, making about 3 layers. Then spread onion over the top. Drizzle with the other 1/2 tablespoon olive oil. Then sprinkle the rosemary and a little more salt and pepper over the top.
- Bake for another 10-15 minutes, until crusty is golden brown and potatoes are cooked through.
- Remove from the oven and let cool for 5 minutes. Top with arugula and serve with a knife and fork... hands are okay too though.
