No cheese? No drawback. Thinly-sliced roasted potatoes and zucchini with contemporary, peppery arugula on a heat, crispy pizza dough is all we’d like on our dinner menu this week.
What you want:
3 to 4 medium purple potatoes, sliced in skinny rounds
2½ tablespoons olive oil, divided
1 medium zucchini, sliced in skinny rounds
Salt and pepper
Readymade Pizza dough
1 cup arugula
1 tomato, diced
Contemporary basil, optionally available
1 teaspoon balsamic vinegar
What you do:
1. Preheat oven to 425 levels. 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 course of for zucchini, and lay on different baking sheet. Roast potatoes for about quarter-hour and zucchini for about 10 minutes. Set roasted greens apart to chill.
4. Preheat oven to highest warmth. Put together dough by rolling right into a circle. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. High with roasted greens, overlapping potato and zucchini.
5. Bake 8 to 10 minutes, or till crust is golden brown.
6. In a medium bowl, toss arugula and tomato with balsamic vinegar, including ½ tablespoon olive oil with salt and pepper. High cooked pizza with arugula salad. Serve instantly.
