If you’re craving a pizza that brings together heartwarming comfort with fresh, vibrant flavors, you’re in for a treat with this Peaceful Potato, Pesto, and Arugula Pizza Recipe. Imagine tender, thinly sliced potatoes roasted to golden perfection, layered with earthy mushrooms, tangy kalamata olives, and bright, peppery arugula, all atop a crisp crust slathered with herbaceous arugula pesto. This delicious combination creates a pizza experience that’s both soothing and exciting for your taste buds, perfect for sharing with friends or savoring on a cozy night in.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Peaceful Potato, Pesto, and Arugula Pizza Recipe. Each component is simple yet essential, contributing its own unique flavor, texture, or color to elevate the whole dish.
- 2 medium-sized waxy potatoes: Their firm texture holds up beautifully when thinly sliced and baked.
- 2 teaspoons olive oil (divided): Adds richness and helps crisp the potatoes and sauté mushrooms perfectly.
- 1 teaspoon sea salt (divided): Enhances every flavor without overwhelming.
- 1/2 teaspoon black pepper: Provides a subtle kick that balances the creamy potatoes.
- 5 ounces white button or crimini mushrooms (sliced): Bring earthiness and a meaty texture to the pizza.
- Prepared 12”-15” pizza crust: A sturdy base that crisps up just right in the oven.
- 1/4 cup kalamata olives (sliced): Introduce a briny punch that complements the milder ingredients.
- 1/2 teaspoon red pepper flakes: Adds just the right amount of heat to keep things interesting.
- 2 cups arugula (tightly packed): For a fresh, peppery finish that livens up each bite.
- 1 recipe Arugula Pesto: The star green sauce that ties all these ingredients together with bright herbal notes.
How to Make Peaceful Potato, Pesto, and Arugula Pizza Recipe
Step 1: Prepare the Oven and Potatoes
Start by preheating your oven to 400°F, and line a baking sheet with parchment paper to keep things clean and prevent sticking. Thinly slice your waxy potatoes; a mandolin or slicing blade can make this quick and uniform, but a sharp knife works just as well if you’re careful. Toss these slices gently with half the olive oil, half the sea salt, and the black pepper. Spread them out on the baking sheet without overlapping so they bake evenly and develop a beautiful golden toastiness. Pop them in the oven for about 10 minutes while you move on to the next step.
Step 2: Sauté the Mushrooms
While the potatoes brown, warm the remaining teaspoon of olive oil in a pan over medium-high heat. Add the sliced mushrooms and sprinkle with the remaining sea salt. Cook the mushrooms for about 10 minutes until they release their moisture and turn golden brown, intensifying their savory, umami flavor. This step is key to build depth in the pizza’s taste.
Step 3: Assemble the Pizza
Take your prepared pizza crust and spread the arugula pesto evenly across it, leaving about an inch border around the edges for a perfect golden crust. Carefully layer the roasted potato slices over the pesto, then scatter the sautéed mushrooms and sliced kalamata olives on top. Sprinkle red pepper flakes evenly to add a playful hint of spice. Now your pizza is ready to bake for another 10 to 15 minutes until the crust crisps and browns to perfection.
Step 4: Add Fresh Arugula and Serve
Once the pizza is out of the oven, pile fresh arugula generously over the top. The warmth from the pizza slightly wilts the arugula, adding a bright, fresh contrast to the roasted flavors beneath. Slice your creation, serve it hot, and enjoy the beautiful harmony of textures and tastes that make up this Peaceful Potato, Pesto, and Arugula Pizza Recipe.
How to Serve Peaceful Potato, Pesto, and Arugula Pizza Recipe
Garnishes
To take your Peaceful Potato, Pesto, and Arugula Pizza Recipe to the next level, consider a drizzle of extra virgin olive oil or a sprinkle of grated Parmesan cheese right before serving. A few fresh basil leaves or a squeeze of lemon juice on top can also add a nice zest and brighten the flavors even further.
Side Dishes
This pizza pairs beautifully with simple sides that won’t overshadow its delicate flavors. Think a crisp green salad with a light vinaigrette, roasted cherry tomatoes, or a refreshing cucumber and mint salad. These options add freshness and crunch to complement the pizza’s tender ingredients.
Creative Ways to Present
Slice your pizza into smaller wedges for a party platter, or serve with dipping bowls of pesto or garlic-infused olive oil for an interactive eating experience. For a rustic charm, present it on a wooden board with fresh herbs scattered artfully around. No matter the setting, this pizza always looks inviting and appetizing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap slices tightly in foil or store in an airtight container in the refrigerator. This helps retain moisture while keeping the arugula and pesto flavors fresh. Leftovers are best enjoyed within 2 days to savor the pizza’s vibrant taste at its peak.
Freezing
Freezing cooked pizza is possible but with some care. It’s best to freeze uncut pizza wrapped securely in plastic wrap and foil to prevent freezer burn. When you’re ready, thaw the pizza in the fridge overnight before reheating to keep the texture as close to fresh as possible.
Reheating
Reheat your Peaceful Potato, Pesto, and Arugula Pizza Recipe in a preheated oven at 375°F for 8-10 minutes or until the crust crisps up again. Avoid microwaving if you can, since it can make the crust soggy and diminish the fresh arugula topping’s vibrancy.
FAQs
Can I use a different type of potato for this recipe?
Waxy potatoes are preferred because they hold their shape better when sliced and baked, but you can use Yukon Gold or red potatoes as a substitute. Just make sure to slice them thinly and watch for even baking to avoid sogginess.
Is the arugula pesto homemade or store-bought?
You can use either! Homemade arugula pesto offers a fresh, vibrant flavor, but a high-quality store-bought pesto will also work wonderfully and save you prep time.
Can I make this pizza vegan?
Absolutely! The basic Peaceful Potato, Pesto, and Arugula Pizza Recipe is naturally vegetarian, and by using vegan pesto and a pizza crust without dairy or eggs, it becomes vegan. Just skip any cheese garnishes or choose vegan cheese alternatives.
How spicy is the red pepper flakes addition?
The half teaspoon of red pepper flakes adds a gentle warmth that balances the earthiness and freshness, but feel free to adjust based on your spice preference. Leave them out if you prefer a completely mild pizza.
What wine pairs well with this pizza?
A crisp, acidic white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir complements the herbal pesto and mild potatoes beautifully without overpowering the delicate flavors.
Final Thoughts
There’s something truly special about this Peaceful Potato, Pesto, and Arugula Pizza Recipe that makes it a favorite to come back to again and again. Its comforting textures, balanced freshness, and inviting flavors make it a standout meal whether you’re cooking for loved ones or treating yourself. I can’t wait for you to give it a go and make it your own delicious tradition!
PrintPeaceful Potato, Pesto, and Arugula Pizza Recipe
This Peaceful Potato, Pesto, and Arugula Pizza combines tender, thinly sliced potatoes with earthy mushrooms, briny kalamata olives, and peppery arugula atop a fragrant arugula pesto spread on a crisp pizza crust. Perfect for a flavorful vegetarian meal, this 35-minute recipe balances fresh and savory ingredients baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Vegetables
- 2 medium-sized waxy potatoes
- 5 ounces white button or crimini mushrooms, sliced (about 5 or 6 mushrooms)
- 1/4 cup kalamata olives, sliced
- 2 cups arugula, tightly packed
Other Ingredients
- 2 teaspoons olive oil, divided
- 1 teaspoon sea salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- Prepared 12”-15” pizza crust
- 1 recipe Arugula Pesto
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Slice Potatoes: Thinly slice the potatoes into approximately 1/4 inch thick rounds using a mandolin or a sharp knife, ensuring uniform thickness for even baking.
- Season and Bake Potatoes: In a medium bowl, toss the potato slices with 1 teaspoon olive oil, 1/2 teaspoon sea salt, and black pepper. Arrange them in a single layer on the prepared baking sheet without overlapping, and bake for 10 minutes until they are slightly browned.
- Sauté Mushrooms: While potatoes bake, heat the remaining 1 teaspoon olive oil in a medium pan over medium-high heat. Add the sliced mushrooms and remaining 1/2 teaspoon sea salt, cooking until mushrooms brown and release their liquid, approximately 10 minutes.
- Assemble Pizza: Spread the arugula pesto evenly over the pizza crust, leaving about a 1-inch border around the edges. Layer the baked potato slices over the pesto, then evenly distribute the sautéed mushrooms, sliced olives, and sprinkle red pepper flakes on top.
- Bake Pizza: Place the assembled pizza in the oven and bake for 10 to 15 minutes until the crust turns golden brown and the toppings meld together.
- Add Fresh Arugula and Serve: Remove the pizza from the oven, top with fresh arugula, slice, and serve hot for the best flavor and texture.
Notes
- Use waxy potatoes like Yukon Gold for sturdier slices that hold their shape when baked.
- If you don’t have arugula pesto, you can substitute with basil pesto, although the flavor will differ slightly.
- Be careful slicing potatoes evenly to ensure uniform cooking—using a mandolin helps.
- For spicier pizza, increase the amount of red pepper flakes according to taste.
- Let the pizza rest a few minutes after baking to avoid burning your mouth from hot toppings.
