Pesto Potato Pizza With Spicy Arugula.

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:

1. Preheat the Oven:
   • Preheat your oven according to the pizza dough package instructions or around 450°F (230°C).
2. 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.
3. 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.
4. Spread Pesto Sauce:
   • Spread the pesto sauce evenly over the rolled-out pizza dough, leaving a small border around the edges.
5. 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.
6. 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.
7. 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.
8. Top with Spicy Arugula:
   • Once the pizza is out of the oven, immediately top it with the tossed spicy arugula.
9. 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:

1. Baby Potatoes:
   • Rich in vitamins and minerals, especially vitamin C and potassium.
   • Provide dietary fiber for digestive health.
2. Pesto Sauce:
   • Contains heart-healthy monounsaturated fats from olive oil.
   • Basil in pesto has anti-inflammatory and antibacterial properties.
3. Arugula:
   • Low in calories and high in nutrients like vitamin K and folate.
   • Offers a peppery flavor and contains antioxidants.
4. Olive Oil:
   • Provides healthy monounsaturated fats, beneficial for heart health.
   • Contains antioxidants with potential anti-inflammatory properties.
5. Mozzapecora Cheese:
   • Good source of calcium and protein.
   • Contains phosphorus for bone health.
   • Decreases inflammation.
6. 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.