1½ lb. store-bought pizza dough (makes 6 pizza crusts)
2 cloves garlic, sliced thin
2 tbsp grated pecorino cheese
¼ lb. mozzarella, sliced
1 small (about ¼ lb.) cooked potato, thinly sliced
4 tbsp olive oil
2 cups baby arugula
1 Preheat oven to 450°F. Adjust rack to center of oven. Place baking sheet(s) in oven to heat. Divide dough into six equal balls. Working in batches, roll out two balls at a time to form 8-inch circles. Transfer each onto parchment paper. 2 Sprinkle garlic, pecorino, mozzarella, and potato slices onto two dough circles. Drizzle 1 tbsp oil on each. 3 Carefully remove hot baking sheet from oven. Drizzle 2 tbsp oil onto preheated sheet. 4 Use parchment paper to slide formed dough onto sheet, then discard paper. 5 Pierce dough with fork several times. Bake 10–12 minutes or until crust is crispy. 6 Remove from oven and top with fresh arugula.
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