Potato and Arugula Flatbread


  • 1 pizza dough
  • One potato
  • 2 cloves garlic
  • Handful thyme and oregano (or fresh herbs of your choice)
  • Fresh baby arugula
  • Olive oil
  • Kosher salt

Place your pizza stone in the oven and preheat to 500°F.

Thinly slice the potato. Mince the 2 cloves garlic. Coarsely chop the herbs. Wash and dry the arugula

Stretch the dough into the desired shape. Brush olive oil over the dough. Sprinkle with some kosher salt and the minced garlic. Top with the potato slices, overlapping as necessary. Sprinkle on the herbs and some more salt.

Transfer the flatbread to the oven, and bake until the potatoes are cooked through and just beginning to brown, about 10 minutes.

Let the flatbread cool for a bit. Then top with the fresh arugula and serve.

From A Couple Cooks


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