Pasadena Star News/October 15, 2003

Potato Pizza with Goat Cheese and Arugula
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
Makes 2 pizzas, about 4 to 6 servings N/A N/A 792 14gm 22gm 209mg 114gm 33gm 60mg


INGREDIENTS:
1 package active dry yeast 1-1/4 cups warm water sea salt
4 cups all-purpose flour plus additional for rolling dough extra virgin olive oil 3 medium Yukon GOld potatoes, rinsed
1 (8-ounce) log goat cheese pepper 2 to 3 cups fresh baby arugula, rinsed and dried or 1 (5 to 6 ounce) bag organic arugula



1 Dissolve yeast in warm water and 1 teaspoon sea salt. Set aside 10 minutes. Transfer yeast mixture to mixing bowl of an electric mixer fitted with a dough hook. Slowly add 4 cups flour and mix until dough pulls away from side of bowl and is smooth, soft and elastic. Transfer to a bowl lightly coated with 2 tablespoons olive oil; cover with plastic wrap and set aside to rise 1 hour or until doubled in size.
2 Divide dough in half. Roll out each dough half out on a lightly floured surface into a 12-to 14-inch round. Place each on a lightly floured baking sheet of pizza pan and place in refrigerator 10 to 15 minutes.
3 Meanwhile, using a mandolin, slice potatoes (or slice very thinly using a sharp knife). Blanch 1 to 2 minutes in boiling water; drain well and cool. Place 1/2 of potato slices in a single layer, slightly overlapping, on each chilled pizza. Cut goat cheese into 1/4-inch slices and place randomly on top of pizzas, dividing evenly. Season to taste with sea salt and freshly ground black pepper.
4 Bake in preheated 450-degree oven 12 to 15 minutes or until crust is golden and crispy. Spread arugula over warm pizza, dividing evenly, and drizzle with extra virgin olive oil. Serve immediately.

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