Garlic Mashed Potato Pizza With Arugula And Fennel Salad
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 cloves
Garlic4 tbsps
Butter1 cup
Milk1 tbsp
Olive Oil1 small
Onion (sliced)170 g
Pizza Dough (prepared)1 cup
Grated Cheddar Cheese2 tsps
Lemon Juice1
Salt1 cup
Arugula1 cup
Parmesan Cheese (shaved)Directions:
1
Special equipment: Parchment paper Potato masher or hand mixer Preheat oven to 400 degrees F
2
Place the potatoes and garlic cloves in a large pot of salted water
3
Bring to a boil and cook until the potatoes are fork tender
4
Drain and add the potatoes and garlic back into the pot
5
Add the butter and milk and mash with a masher or a hand mixer
6
Keep the mashed potatoes a little bit chunky, not perfectly smooth
7
Season the potato mixture with salt and pepper, to taste
8
Heat 1 tablespoon olive oil in a skillet over medium heat
9
Add the onions and cook until browned, about 6 minutes
10
Stir in the anchovies and cook for 2 more minutes, until anchovies 'melt' into the onions
11
Remove the onions from the pan and add in the sausage
12
Cook the sausage until browned and cooked through, about 6 to 8 minutes
13
Slice the sausage into thin rounds
14
On a lightly-floured surface, using a lightly-floured rolling pin, roll out the pizza dough into a 1/4-inch thick round
15
Transfer the dough to a parchment-lined baking sheet and bake in the oven for 10 minutes
16
Top the pizza crust with the onions
17
Spread the mashed potatoes over the onions and top with sausage slices and Cheddar cheese
18
Bake in the oven for 20 minutes
19
Slice and divide between 2 plates
20
Serve with the arugula salad on the side
21
To make the arugula salad: whisk together the lemon juice, olive oil and salt, and pepper, to taste
22
Toss the arugula, fennel, and celery in the dressing
23
Divide the salad between 2 plates and top with shaved Parmesan