Crispy Potato & Gruyere Pizza with Arugula
User Reviews
5.0
3 reviews
Excellent
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Prep Time
2 hrs
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Cook Time
mins
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Total Time
2 hrs 15 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Crispy Potato & Gruyere Pizza with Arugula
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It's a new favorite! This crispy potato pizza is elevated and delicious. A cast iron skillet pizza is topped with melty gruyere cheese, thinly sliced potatoes and a lemony arugula salad. Throw on all the parmesan and you're good to go!
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Ingredients
dough
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- flour and/or coarse cornmeal for dusting
pizza
- 8 petite gold potatoes
- 2 tablespoons olive oil
- kosher salt and pepper
- 2 to 3 tablespoons chopped chives
- 1 ½ cups freshly grated gruyere cheese
- 6 cups baby arugula
- ½ lemon, juiced
- ¼ cup Shaved parmesan
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Instructions
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- At this point, I get my toppings ready.
- I use a mandolin to thinly slice the potatoes - you want them as thin as possible! Place the potato slice in a large bowl and cover with cold water. Let them soak for 20 to 30 minutes.
- Once soaked, drain the potatoes and place them on a towel. Pat with another towel to dry them off. Once dry, place the potatoes back in a dry bowl. Drizzle with 1 to 2 tablespoons olive oil and sprinkle with a big pinch of salt and pepper. Toss well. Stir in the chives.
- Heat a 10 or 12-inch cast iron pan over medium heat. I like to heat mine for a full 5 to 10 minutes before placing the dough in it. At the same time, preheat the broiler in your oven to high. Make sure there is an oven rack in the center (and not right below the broiler).
- After the dough has risen, punch it down and place it back on a floured surface. Divide it in half and use only one half for this pizza recipe. Save the other half - stick it in the fridge for a few days, or even freeze it!
- Using a rolling pin or your hands, form it loosely into a circle that fits in your cast iron pan.
- Add 1 tablespoon of olive oil to the preheated cast iron and make sure it coats the bottom of the pan. Place your dough in the pan. Cook for 1 to 2 minutes, until the dough is bubbling up.
- Add a sprinkle of the gruyere cheese. Top with the thinly sliced potatoes. They can be layered, but don’t over layer them and make sure they are equally layered!
- Top with the remaining gruyere cheese.
- Place the skillet in the middle of the oven with the broiler on. Broil for 5 minutes - but watch it! This all depends on your broiler and it can burn fast. I find that my pizza can go between 5 and 8 minutes, so just keep an eye on it until it is as golden and bubbly as you’d like.
- Remove the pizza and let it rest for 5 minutes. In a large bowl, toss together the arugula, lemon juice, 1 to 2 teaspoons olive oil, a big pinch of salt and pepper and the shaved parmesan. Toss well.
- Carefully remove the pizza from the skillet and place it on a cutting board. Top the pizza with the arugula salad. Slice and serve!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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