Arugula Potato Pizzas
- 15 grams fresh Yeast
- 1 teaspoon sugar
- 350 grams Pastry flour
- 6 tablespoons olive oil
- Pastry flour (for the work surface)
- 200 grams Ricotta cheese
- 1 egg
- 2 tablespoons freshly chopped thyme
- 2 tablespoons grated Parmesan
- freshly ground peppers
- 1 small red onion
- 200 grams purple potatoes
- 2 handfuls Arugula
- 2 tablespoons lemon juice
- 40 grams freshly grated Parmesan
For the dough, crumble yeast in a bowl, stir in sugar and 150 ml (approximately 5 ounces) of lukewarm water until smooth. Add flour, 2 tablespoons olive oil and 1 teaspoon salt to taste and knead into a smooth dough. If necessary vary the amount of flour or water. Cover and let rest for about 1 hour in a warm place.
Preheat oven to 200°C (approximately 400°F).
Divide dough into four portions and roll out on a floured surface into the shape of small pizzas. Place on a baking sheet lined with parchment paper.
Combine ricotta with 2 tablespoons oil, egg, thyme and grated Parmesan. Season with salt and pepper and spread on the pizzas, leaving a narrow margin around the edge. Peel the onion, cut into strips and sprinkle over ricotta mixture.
Peel potatoes and cut or slice thinly into 2-3 mm (approximately 1/8 inch) pieces. Parboil in boiling salted water for about 5 minutes, drain and pat dry. Spread on the pizzas, season with salt and bake until golden brown for 15-20 minutes in the oven.
Rinse, trim and spin dry the arugula. Mix lemon juice with remaining oil.
Remove pizzas from the oven and arrange arugula on top. Garnish with grated Parmesan cheese and lemon oil and serve.