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pizza with mushrooms, pizza slicer, and olives square

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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 8 slices
Calories 170 kcal


For the Pizza

  • 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 sliced
  • 1/2 teaspoon red pepper flakes
  • 2 cups arugula tightly packed
  • 1 recipe Arugula Pesto


  • Preheat your oven to 400° and line a baking sheet with parchment paper.
  • Thinly slice the potatoes. If you have a mandolin or a slicing blade for your food processor, 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.
  • 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.


Calories: 170kcal