potato + arugula pizza // spelt oatmeal crust

did you know that every friday is "pizza friday" at our house

yes i know, we are so exciting

this pizza will definitely excite you - as i am writing this i really wish i polishing off another one of these amazing pizza's

this is definitely not what you consider a normal pizza - thus allowing you to enjoy the entire pizza guilt free; well almost guilt free, it's not as if this is a magical pizza

this fall has been very mild- today we enjoyed 60 degree weather, i really can't complain

i still have arugula growing in the garden, which just so happens to make an excellent pizza topping

i absolutely love the combination of arugula and potatoes - the potatoes are also local, courtesy picnic rock farm the red pepper flakes give the pizza a little kick -  the honey, also local balances out the heat of the red pepper sweet & spicy perfection

the dough for this amazing pizza is made from spelt flour and multi-grain rolled oats -

regular oats and flour can be substituted, if you can though try it at least once with the spelt flour

i promise you won't be disappointed

raw local honey and rosemary olive oil are also added to the crust

simple whole ingredients make a pizza you can feel good about

without sacrificing taste

i love the fact that it is the end of november and i am still lucky enough to be enjoying greens from my ever giving backyard garden

the cold nights tend to make the arugula a little less bitter or rather peppery compared to what i enjoyed during the summer months

white new potatoes are thinly sliced, like paper thin

then layered & drizzled with rosemary olive oil and honey

sprinkled with a healthy dose of kosher salt and a pinch of red pepper flakes it doesn't get any easier than that - you are officially on your way to pizza heaven

this recipe comes together in a flash- especially when you already have the dough on hand

when making this pizza for myself i save half the dough for another day

potato & arugula pizza is perfect for a light lunch alongside a cup of soup

Potato & Arugula Pizza ~ Spelt Oatmeal Crust
makes (1) 16" pizza or (2) 8" pizzas

you will need:

for the crust:

• 2 1/4 tsp yeast
• 1 cup warm water
• 1 tsp raw honey
• pinch salt
• rosemary olive oil
• 2 1/2 - 3 1/2 spelt flour
• 1/2 cup multi grain rolled oats
• cornmeal for dusting

for the pizza:

• (1) small bunch arugula
• 3 small new potatoes thinly sliced (paper thin)
• pinch of red pepper flakes
• rosemary olive oil
• kosher salt
• honey

assembly:

• in a medium bowl combine yeast and warm water (120 degrees)
• preheat over to 450* and set pizza stone in the oven to allow the stone to preheat
• allow to sit for about 5 minutes, until frothy/bubbly
• add salt, olive oil & honey
• with a wooden spoon gently stir  in 2 cups of flour 1 cup at a time & oats
• turn dough out on a lightly floured clean surface
• knead remaining flour in a 1/4 cup at a time to prevent hands from sticking to the dough and dough from the work surface, knead for 10 minutes or until dough is smooth and elastic
• return to a clean bowl, oiled with olive oil
• cover and allow to rise for 30 minutes or until double in size
• divide dough into 2 equal portions if making the 8" pizzas - store the unused dough (if saving) in a ziploc gallon bag and store in fridge for up to a week
• on a piece of parchment paper sprinkled with cornmeal hand stretch or roll the dough out with a rolling pin to an 8" diameter- perfection is not what you are looking for- it is suppose to look homemade
• roll up the sides of the dough to create a crust if that is your thing - i am definitely a crust girl
• drizzle the dough with rosemary olive oil
• layer the potatoes, overlapping each slightly
• sprinkle with a generous amount of salt & sprinkle with crushed red pepper flakes
• drizzle with honey and a bit more olive oil
• with olive oil spray, spray the crust /edges of pizza
• transfer pizza and parchment paper directly onto the pizza stone that is pre-heated in your oven
• bake for 10-12 minutes until edges are lightly browned and the potatoes are cooked through
• remove from oven, allow to cool for 2 minutes
• top with arugula, slice and enjoy!

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