Potato-Sopressata-Arugula Pizza
Ingredients
1 lb pizza dough, divided in half
2 potatoes, very thinly sliced (russets or Yukon Golds are lovely)
1 sweet or red onion, also sliced very thinly
about a cup of arugula (or baby spinach, if you prefer)
4 oz. sliced sopressata
2 & 1/2 cups grated manchego cheese
scant handful of all purpose flour, for dusting your work table
olive oil
Kosher salt and fresh ground black pepper
Preparation
1
Preheat oven to 500 degrees, with rack in middle.
2
Lightly flour your work-surface & use a rolling pin to shape dough into two 14-inch ovals.
3
Place these on two lightly oiled baking sheets or pizza pan.
4
Combine potatoes, onions and oil; sprinkle with salt and pepper; arrange the veggies on the pizzas, allowing a little edge all around.
5
Top this with the sopressata; brush the pizza edges/crust with a little more oil & bake 5 minutes or until slightly golden.
6
Remove pizzas from oven and sprinkle on the arugula (or spinach) and cheese; return sheets to oven and bake another 5 minutes, or until greens are wilted, cheese is melted, and crust is deeply golden.
Tools
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About
Delicious variation of the usual tomato & mozzarella pie. Spicy sopressata & arugula with tender potatoes, melted manchego and crisp crust. Try it!
Yield:
2 medium pizzas (feeds 2-4)
Added:
Friday, September 16, 2011 - 7:56am
