The first time I had potatoes on pizza was at a restaurant in New York City called Palá Pizza. The pizza was made with Daiya cheese, very thinly sliced zucchini and potatoes, and rosemary, and it was the most perfect thing I had ever eaten. Palá has since changed their menu, and their potato pizza has broccoli instead of zucchini. It’s still good, but it’s not the pizza perfection I had the first time.
Peacefood Café, also in New York City, also serves a potato pizza. Their version is made with mushrooms, potato, pesto, black olives, and arugula, and, while it doesn’t really taste much like Palá’s, it’s pretty amazing in it’s own right. I love the flavor combination, and I find myself craving it often. Rather than trek back into Manhattan, I’ve recreated the dish at home.
Potato, Pesto, and Arugula Pizza
In my version of Peacefood’s Potato, Pesto, and Arugula Pizza, I’ve used arugula pesto, sautéed mushrooms, olives, and thinly sliced potatoes. I used a mandolin to slice the potatoes, but a food processor with a slicing blade will also work. If you don’t have either, you can slice them thinly for hand. The pizza is baked, and then topped with raw arugula.
Peaceful Potato, Pesto, and Arugula Pizza
Pesto, potatoes, and arugula come together deliciously in this Peaceful Potato, Pesto, and Arugula Pizza, which was inspired by a dish from Peacefood Cafe.
For the Pizza
- 1 or 2 medium-sized waxy potatoes
- 2 teaspoons olive oil divided
- 1 teaspoon sea salt, divided
- 1/2 teaspoon black pepper
- 5 ounces white button or crimini mushrooms, sliced (about 5 or 6 mushrooms)
- Prepared 12”-15” pizza crust
- 1/4 cup kalamata olives
- 1/4-1/2 teaspoon red pepper flakes, depending on your desired heat level
- 2 cups arugula, tightly packed
For the Pesto
- 2 cups fresh basil, tightly packed
- 2 cups arugula, tightly packed
- 1/3 cup pine nuts
- 2 garlic cloves
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
Preheat your oven to 400° and line a baking sheet with parchment paper.
Thinly slice the potatoes. If you have a mandolin, it will work great for this. If not, carefully cut the potatoes into slices that are about 1/4” thick with a sharp knife.
In a medium bowl, toss the potato slices in 1 teaspoon of oil, 1/2 teaspoon of sea salt, and the black pepper. Line the slices on the prepared baking sheet so that none are overlapping, and bake for 10 minutes, until they brown slightly.
While the potatoes are cooking, heat the remaining oil a medium-sized pan over medium-high heat. Add the mushrooms and the rest of the salt, and cook until the mushrooms brown and release their liquid, about 10 minutes.
Make the pesto by combining the basil, arugula, pine nuts, garlic, nutritional yeast, lemon juice, and salt in a food processor until finely chopped and mixed together. With the processor running, add the olive oil and continue processing until thoroughly combined.
To make the pizza, spread the pesto over the crust, leaving about an inch around the edges. Layer the potato slices on top of the pesto, then add the mushrooms, olives, and the red pepper flakes. Bake for 10 – 15 minutes, until the crust is golden brown.
Remove the pizza from the oven and top with the arugula. Slice and serve hot.
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