Week 3: Crispy Potato and Arugula Pizza
The recipe this week involves a couple extra steps, but the work is well worth the reward. To begin, if you happen to have a mandolin in your kitchen, now would be a terrific time to dust it off. Otherwise, a very steady hand and a thin slice will do just fine. The potatoes should be cut into very fine slices and cooked in hot oil, with salt and pepper, until crispy. (A little undercooked is okay too, as they will continue to cook in the 400F preheated oven). Set the potatoes aside, and toss your chopped oyster mushrooms into the already hot skillet. Again, cook until crispy airing on the side of underdone. Remove and set aside.
Now we will precook our dough. We chose to cut our dough in half so that it makes two smaller pies, and fits well inside a cast iron pan. With your dough stretched into a circle, place inside a well oiled pan on medium/low heat. Watch for bubbles to rise and check the cooking side frequently. When small areas of golden brown appear you’re ready to flip. If your dough is a little too thick around the edges you can press firmly with the flat edge of a spatula to thin the dough and create a thinner crust. When dough is precooked on both sides remove and set aside.
Now, let your creative side take over. We chose to layer sauce, then cheese, then potatoes/oyster mushrooms. Cook the pizza for 10 minutes, remove from oven and add fresh arugula, return to oven for another 10 minutes until cooked. We’ve found that if the arugula is left in for the duration of the cook time it can burn. Finally, we topped our cooked pizzas with kale microgreens.
Any additional greens/mushrooms/potatoes can be tossed right into the salad, leaving you with a full belly and happy body.