INGREDIENTS:
For the Pizza:
- 1 pizza dough (store-bought or homemade)
- 1 cup baby potatoes, thinly sliced and seasoned with Italian seasoning and grated garlic
- Italian seasoning, grated garlic, Celtic sea salt
- 1/2 cup pesto sauce [store-bought or homemade (see recipe for broccoli pizza dough)]
- 1 cup pecorella or mozzapecora (both made from sheep milk) instead of mozzarella
- 3/4 c sun-dried tomatoes
- Salt and black pepper to taste
- Red chili pepper flakes for added spice (optional)
For the Spicy Arugula Topping:
- 2 cups fresh arugula
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Pecorino Romano or feta sheep cheese (in brine) instead of parmesan cheese
- Salt and black pepper to taste
INSTRUCTIONS:
- Preheat the Oven:
- Preheat your oven according to the pizza dough package instructions or around 450°F (230°C).
- Prepare the Potato Slices:
- Season water with Italian seasoning, grated garlic, and Celtic sea salt. Boil the thinly sliced baby potatoes for 3-4 minutes until slightly tender. Drain, retain seasonings with potatoes, and set aside.
- Roll Out the Pizza Dough:
- Season dough with Italian seasoning, rosemary, and grated garlic. Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a pizza stone or a baking sheet.
- Spread Pesto Sauce:
- Spread the pesto sauce evenly over the rolled-out pizza dough, leaving a small border around the edges.
- Layer with Potatoes and Cheese:
- Arrange the thinly sliced potatoes over the pesto-covered dough. Top with sun-dried tomatoes. Sprinkle mozzapecora cheese or another sheep cheese evenly. Season with Italian seasoning and black pepper to taste. Add red chili pepper flakes if you prefer a bit of heat.
- Bake in the Oven:
- Bake the pizza in the preheated oven according to the pizza dough package instructions or until the crust is golden and the cheese is bubbly and slightly browned.
- Prepare Spicy Arugula Topping:
- While the pizza is baking, toss fresh arugula with olive oil, lemon juice, salt, black pepper, and feta sheep cheese(in brine) in a bowl.
- Top with Spicy Arugula:
- Once the pizza is out of the oven, immediately top it with the tossed spicy arugula.
- Serve and Enjoy:
- Slice the pesto potato pizza, and savor the combination of creamy pesto, savory potatoes, melted cheese, and the peppery kick from the arugula.
Health Benefits:
- Baby Potatoes:
- Rich in vitamins and minerals, especially vitamin C and potassium.
- Provide dietary fiber for digestive health.
- Pesto Sauce:
- Contains heart-healthy monounsaturated fats from olive oil.
- Basil in pesto has anti-inflammatory and antibacterial properties.
- Arugula:
- Low in calories and high in nutrients like vitamin K and folate.
- Offers a peppery flavor and contains antioxidants.
- Olive Oil:
- Provides healthy monounsaturated fats, beneficial for heart health.
- Contains antioxidants with potential anti-inflammatory properties.
- Mozzapecora Cheese:
- Good source of calcium and protein.
- Contains phosphorus for bone health.
- Decreases inflammation.
- Lemon Juice:
- Adds a burst of vitamin C, supporting immune health.
- Provides a citrusy flavor without extra calories.
- Aids digestion.
Enjoy this flavorful pesto potato pizza with spicy arugula, incorporating the health benefits of these ingredients into a delicious and nutritious meal.
