Monday, November 21, 2011

potato & arugula pizza ~ spelt oatmeal crust

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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


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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



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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
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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



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

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simple whole ingredients make a pizza you can feel good about

without sacrificing taste



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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

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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

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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




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potato & arugula pizza is perfect for a light lunch alongside a cup of soup
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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!
Print this Recipe
Yum

13 comments:

  1. Nice recipe Heather.. I think that Justin should be in the picture enjoying a slice or two...
    Love you
    Mom

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  2. Thanks Mom!
    ...Justin is not a fan of "leafy" Pizzas

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  3. I never thought to make dough with oatmeal, but it sounds and looks absolutely delicious. I'll have to try it out sometime - instead of my lazy way of using Pillsbury dough.

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  4. This looks so delicious. Pizza dough with oats never occurred to me either, but I'll bet it's great. I love how you wrote out the recipe on the brown paper, too.

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  5. Yummilicious!! Will definitely try this

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  6. Parinita thanks for stopping by!

    Mrs. Measurement - homemade dough us SO easy :-) you definitely have to give it a try, you will be hooked!

    Lauren- let me know how your pizza comes out!

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  7. Epic! I've always wanted to make pizza but have been too put off by the making of the dough. Not any more after reading this, I think!

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  8. Rabbittrick- Pizza Dough is so easy to make- once you have made your own you will NEVER go back store bought or pre-made

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  9. I am so making this. **drooling**

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  10. this is one of my most favorite ways to eat pizza in the summer and fall- i hope you enjoy it as much as i do!

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  11. Pizza Equipment

    I need Pizza Equipment for Apple Pizza. any one can help me?

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  12. Hi,
    Your pizza topping is absolutely heavenly!
    I made it tonight, put it on another pizza dough and it was very, very good!
    The arugula made it look fantastic and the baked potato slices were great on the pizza.
    Thanks a lot for this recipe, we'll have this more often in the future =)
    Regards from Germany ! =)

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Thanks for stopping by - your comments make my day!