Crispy Potato & Gruyere Pizza with Arugula.

There’s something undeniably comforting about a homemade pizza, especially when it comes topped with crispy potatoes, rich Gruyère cheese, and a fresh, peppery arugula salad. This Crispy Potato & Gruyere Pizza with Arugula is not just a meal; it’s an experience that combines a variety of textures and flavors, making it a standout dish for any occasion. Whether you’re hosting a gathering or simply treating yourself to a delicious dinner, this recipe will leave you craving more.

Why You’ll Keep Making It

This pizza is a delightful twist on traditional options, showcasing the creamy flavor of Gruyère and the satisfying crunch of thinly sliced potatoes. The vibrant arugula adds a fresh finish that balances out the richness of the cheese. Each bite is a perfect harmony of crispy, cheesy, and fresh components that will have you returning to this recipe time and time again. Plus, it’s surprisingly simple to make, making it perfect for both novice and experienced cooks alike.

What We’re Using

• 1 cup warm water – Helps activate the yeast for a fluffy crust.
• 3 teaspoons active dry yeast – The leavening agent for our dough.
• 1 tablespoon honey – Adds a hint of sweetness to the dough.
• 1 tablespoon olive oil – For moisture and flavor in the dough.
• 2 cups all-purpose flour – The base for our pizza crust.
• 1 teaspoon salt – Enhances the flavor of the dough.
• Flour and/or coarse cornmeal for dusting – Prevents sticking and adds texture.
• 8 petite gold potatoes – Thinly sliced, they create a crispy topping.
• 2 tablespoons olive oil – For roasting the potatoes.
• Kosher salt and pepper – To season the potatoes.
• 2 to 3 tablespoons chopped chives – Adds a fresh, oniony flavor.
• 1 cup freshly grated Gruyère cheese – The star of the pizza, rich and melty.
• 6 cups baby arugula – For a fresh, peppery salad on top.
• 1 lemon, juiced – Brightens up the arugula.
• ½ cup shaved parmesan – A finishing touch with nutty flavor.

Essential Tools for Success

• Mixing bowl – For combining the dough ingredients.
• Rolling pin – To roll out the pizza dough to your desired thickness.
• Baking sheet or pizza stone – For baking the pizza to crispy perfection.
• Sharp knife or mandoline – For slicing the potatoes thinly.
• Whisk – To mix the dough ingredients smoothly.

Crispy Potato & Gruyere Pizza with Arugula., Made Easy

Step 1: Prepare the Dough

In a mixing bowl, combine 1 cup of warm water, 3 teaspoons of active dry yeast, and 1 tablespoon of honey. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

Step 2: Combine Ingredients

Once the yeast mixture is ready, add 1 tablespoon of olive oil, 2 cups of all-purpose flour, and 1 teaspoon of salt. Mix until a sticky dough forms.

Step 3: Knead the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 4: Prepare the Potatoes

While the dough is rising, preheat your oven to 425°F (220°C). Thinly slice the petite gold potatoes using a sharp knife or mandoline. Toss them in a bowl with 2 tablespoons of olive oil, kosher salt, and pepper to taste.

Step 5: Roast the Potatoes

Spread the sliced potatoes on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden and crispy, flipping them halfway through to ensure even cooking.

Step 6: Shape the Dough

Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into your desired shape (round or rectangular) and transfer it to a baking sheet or pizza stone dusted with flour or coarse cornmeal.

Step 7: Assemble the Pizza

Sprinkle 1 cup of freshly grated Gruyère cheese over the dough, leaving a small border around the edges. Top with the roasted potato slices and sprinkle with 2 to 3 tablespoons of chopped chives.

Step 8: Bake the Pizza

Bake in the oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly and melted.

Step 9: Prepare the Arugula Salad

While the pizza is baking, combine 6 cups of baby arugula in a bowl. Drizzle with the juice of 1 lemon and toss lightly.

Step 10: Serve

Once the pizza is out of the oven, let it cool for a couple of minutes. Top with the arugula salad and finish with ½ cup of shaved parmesan. Slice and enjoy your Crispy Potato & Gruyere Pizza with Arugula!

Holiday-Friendly Variations

• Swap out the Gruyère for goat cheese for a tangy twist.
• Add caramelized onions for a deeper flavor profile.
• Incorporate seasonal vegetables like roasted butternut squash or Brussels sprouts.
• Top with fresh herbs such as thyme or rosemary for an aromatic touch.

Mistakes That Ruin Crispy Potato & Gruyere Pizza with Arugula.

To ensure your pizza turns out perfectly, avoid these common pitfalls:

• Not allowing the dough to rise adequately—this can lead to a dense crust.
• Overloading the pizza with toppings, which can result in a soggy base.
• Using cold water when activating the yeast, which can prevent it from rising.
• Neglecting to preheat the oven—this is essential for achieving a crispy crust.

How to Store & Reheat

If you have leftovers (if you can believe it!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help maintain the crispiness of the crust.

Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! While Gruyère is fantastic, you can substitute it with mozzarella, cheddar, or even feta for a different flavor profile.

How do I make the dough ahead of time?

You can prepare the dough in advance and refrigerate it after the first rise. Just allow it to come to room temperature before rolling it out.

Can I add meat to this pizza?

Yes! Cooked bacon, prosciutto, or even grilled chicken would make delicious additions to your pizza.

What can I use if I don’t have arugula?

Spinach or mixed greens can be a great alternative if arugula isn’t available. You can also try kale or watercress for a similar peppery flavor.

Try These Next

• Caramelized Onion and Goat Cheese Flatbread
• Roasted Vegetable Pizza with Pesto
• Mushroom and Spinach Quiche
• Classic Margherita Pizza

Final Bite

The combination of crispy potatoes, melted Gruyère, and fresh arugula in this Crispy Potato & Gruyere Pizza with Arugula offers a unique and delicious twist on traditional pizza. Perfect for any occasion, this pizza is sure to impress your friends and family while tantalizing your taste buds. So roll up your sleeves, get into the kitchen, and create this culinary masterpiece that is bound to be a favorite in your household!