Penn Herb Wellness Guide
Potato, Prosciutto, Apple, and Arugula Pizza
Ingredients
- 1 lb russet potatoes
- 1 lb frozen (thawed) or refrigerated pizza dough
- 2 Tbs grated Parmesan cheese
- 3/8 tsp salt, divided
- 2 Tbs olive oil, divided
- 1 oz prosciutto, chopped
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 jalapeo pepper, seeded and finely chopped
- 3 cups baby arugula
- 2 tsp fresh lemon juice
Directions
- Preheat oven to 450F. Coat a 12- or 14-inch pizza pan with cooking spray.
- Scrub potatoes with a vegetable brush under cold running water, peel, and cut into -inch slices.
- Place in a large saucepan and add cold water to cover. Over high heat, bring to a boil.
- Reduce heat to medium. Cover and simmer until potatoes are tender but still hold their shape, about 7 to 8 minutes. Drain and rinse under cold water and drain again.
- Stretch the pizza dough to fit the prepared pizza pan. Arrange potato slices in a single layer on the dough, starting from the outside edge.
- Sprinkle with cheese and teaspoon of the salt. Top with prosciutto, apple, and jalapeo. Drizzle with 4 teaspoons of the oil.
- Bake 20 minutes or until edges of crust are golden brown. Remove from the oven.
- Toss arugula with the remaining 2 teaspoons oil, 1/8 teaspoon salt, and lemon juice. Top pizza with arugula, and cut into six wedges to serve.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.