To get my pizza fix, I build flavor with shaved vegetables, herbs, and rich sauces. My friend Stace and I hit the jackpot when we cooked up this little number. “Wow!” we exclaimed, our mouths dripping with balsamic sauce.
I’ve gone with a pre-made crust so this pizza can be ready in thirty minutes. But a homemade dough is great, too. Blending the sauce on high speed emulsifies it so your pizza won’t get oily. The extra sauce is delicious for dipping pizza slices or steamed veggies.
- Yield: 4 to 8 Servings as a starter, 2 as a main
- 2 prepared thin gluten-free or regular pizza crusts (8 to 10 inches/20 to 25 cm each)
- Olive oil
- 2 cups (300 g) diced yellow onion (about 1 onion)
- Natural salt and freshly ground black pepper
- 2 Yukon Gold (or similar) potatoes, washed, peeled, and sliced very thin
- 1 teaspoon chopped fresh rosemary (not dried)
- 2 cups (44 g) loosely packed arugula
- Prebake the pizza crusts according to the package instructions. Remove the crusts from the oven and set them on lightly oiled baking sheets; turn the oven temperature to 450°F/220°C. (If your pizza crusts don’t require prebaking, preheat the oven as above or to the temperature specified on the package.)
- Heat 2 tablespoons of oil in a sauté pan over medium heat. Add the onion and a pinch of salt and pepper and sauté for 10 to 15 minutes, until the onion is caramelized. Set aside.
- Place the potatoes in a mixing bowl and using your hands, toss the slices with ½ teaspoon of olive oil and a pinch of salt and pepper. (This prevents the potatoes from curling up on the pizza while baking.) Set aside.
- To make the sauce, throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until the oil and vinegar are emulsified.
- To assemble the pizzas, spread 1 to 1½ tablespoons of the sauce on each crust. Layer on the onions and then the potatoes (on round crusts, I arrange the potatoes in a circle with a small end slice in the middle). Sprinkle ½ teaspoon of rosemary over the top of the potatoes on each pizza.
- Bake the pizzas until the potatoes are cooked through and browned, about 20 minutes. Remove from the oven and allow the pizzas to cool slightly. Just before serving, drizzle 1 to 2 tablespoons (or more) of the sauce over each pizza. Toss the arugula with ½ teaspoon of olive oil and mound 1 cup of leaves on top of each pizza to cover the potatoes. Pass the remaining sauce at the table.