Peaceful 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.
