0 Ratings
- 4 Servings +
1 pizza dough, room temperature
0.25 cup olive oil
1 medium sized PEI yellow potato, thinly sliced
2 garlic cloves, minced
1 sprig rosemary, finely chopped
salt
freshly ground black pepper
2 cup grated mozzarella
0.25 cup parmesan
2 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.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in
