No cheese? No problem. Thinly-sliced roasted potatoes and zucchini with fresh, peppery arugula on a warm, crispy pizza dough is all we need on our dinner menu this week.
What you need:
3 to 4 medium red potatoes, sliced in thin rounds
2½ tablespoons olive oil, divided
1 medium zucchini, sliced in thin rounds
Salt and pepper
Readymade Pizza dough
1 cup arugula
1 tomato, diced
Fresh basil, optional
1 teaspoon balsamic vinegar
What you do:
1. Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
2. Toss potatoes in ½ tablespoon olive oil and season with salt and pepper. Lay potatoes on baking sheet. Repeat process for zucchini, and lay on other baking sheet. Roast potatoes for about 15 minutes and zucchini for about 10 minutes. Set roasted vegetables aside to cool.
4. Preheat oven to highest heat. Prepare dough by rolling into a circle. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Top with roasted vegetables, overlapping potato and zucchini.
5. Bake 8 to 10 minutes, or until crust is golden brown.
6. In a medium bowl, toss arugula and tomato with balsamic vinegar, adding ½ tablespoon olive oil with salt and pepper. Top cooked pizza with arugula salad. Serve immediately.
