Pesto, potatoes, and arugula come together deliciously in this vegan Potato, Pesto, and Arugula Pizza, which was inspired by a dish from Peacefood Cafe in New York City. Homemade vegan pizza is so much better than what you’ll find in most pizzerias, and it comes together faster than a drive to pick up take out, so it’s perfect for busy weeknights! It’s great for weekend movie nights, too!
Vegan Potato Pizza
The first time I had potatoes on pizza was at a restaurant in New York City called Palá Pizza. It was made with non-dairy cheese, very thinly sliced zucchini and potatoes, and rosemary, and it was the most perfect thing I had ever eaten. Palá has since closed, unfortunately. I used to make excuses to be in the area so I could eat there, and I was really sad to see it go.
Peacefood Café, also in New York City, serves a potato pizza as well. Their version is made with mushrooms, potato, pesto, black olives, and arugula. While it doesn’t really taste much like Palá’s, it’s pretty amazing in it’s own right. I love the flavor combination, and I find myself craving it often. Rather than trek back into Manhattan, I’ve recreated the dish at home.
In my version of Peacefood’s Potato, Pesto, and Arugula Pizza, I’ve used arugula pesto, sautéed mushrooms, olives, and thinly sliced potatoes. The pizza is baked and then topped with fresh arugula.
Pizza Dough
While I occasionally do make my own pizza crust, it’s so much easier to buy ready-made dough. My local Whole Foods carries a pre-make multi-grain dough that bakes up nice and fluffy, and it’s super delicious. For gluten-free pizzas, I like to use Bob’s Red Mill’s gluten-free mix. This pizza would work well on a cauliflower crust, too.
Slicing Potatoes
My food processor has a slicing blade that cuts potatoes paper thin in a matter of seconds, and I like to use it for this recipe. A mandoline slicer works really well for slicing potatoes, too. If you don’t have either, you can slice them thinly for hand. The pizza is baked, and then topped with raw arugula.
The first time I made this pizza, I didn’t pre-cook the potatoes, and they tasted a little raw on the finished pie. So now, I toss them in a bit of oil with salt and pepper and then pop them in the oven for a few minutes. It makes a world of difference in their flavor.
What You Need
- Waxy potatoes
- Olive oil
- Sea salt
- Black pepper
- Mushrooms
- Prepared pizza crust
- Kalamata olives
- Red pepper flakes
- Arugula
- Arugula pesto
See the recipe card for exact amounts.
How to make Your Pizza
- First, slice and roast the potatoes.
- While the potatoes are roasting, you sauté the mushrooms.
- Then, top your prepared pizza crust with pesto, potatoes, mushrooms, and olives.
- Next, bake your pizza for about 10 minutes.
- Finally, top your pizza with fresh arugula, slice, and serve!
Recipe Notes
I like to use my homemade arugula pesto in this recipe. If arugula isn’t your thing, you can use spinach pesto, or store-bought dairy-free pesto. I like Gotham Greens Vegan Pesto and Trader Joe’s Kale Pesto.
If you like your pizza cheesy, add some non-dairy mozzarella. Myioko’s Kitchen’s Fresh VeganMozz is my favorite vegan mozzarella, but Follow Your Heart, Daiya, and Violife also have great cheeses.
If you want to try your hand at making your own vegan cheese, try Somer McCowan’s Moxarella Cheese. I also have a vegan Mozzarella recipe in my cookbook Eating Vegan.
Peaceful Potato, Pesto, and Arugula Pizza
Pesto, potatoes, and arugula come together deliciously in this Peaceful Potato, Pesto, and Arugula Pizza, which was inspired by a dish from Peacefood Cafe.
Ingredients
For the Pizza
- 2 medium-sized waxy potatoes
- 2 teaspoons olive oil divided
- 1 teaspoon sea salt divided
- ½ teaspoon black pepper
- 5 ounces white button or crimini mushrooms sliced (about 5 or 6 mushrooms)
- Prepared 12”-15” pizza crust
- ¼ cup kalamata olives sliced
- ½ teaspoon red pepper flakes
- 2 cups arugula tightly packed
- 1 recipe Arugula Pesto
Instructions
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Preheat your oven to 400° and line a baking sheet with parchment paper.
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Thinly slice the potatoes. If you have a mandolin or a slicing blade for your food processor, it will work great for this. If not, carefully cut the potatoes into slices that are about ¼” thick with a sharp knife.
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In a medium bowl, toss the potato slices in 1 teaspoon of oil, ½ teaspoon of sea salt, and the black pepper. Line the slices on the prepared baking sheet so that none are overlapping, and bake for 10 minutes, until they brown slightly.
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While the potatoes are cooking, heat the remaining oil a medium-sized pan over medium-high heat. Add the mushrooms and the rest of the salt, and cook until the mushrooms brown and release their liquid, about 10 minutes.
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To make the pizza, spread the pesto over the crust, leaving about an inch around the edges. Layer the potato slices on top of the pesto, then add the mushrooms, olives, and the red pepper flakes. Bake for 10 – 15 minutes, until the crust is golden brown.
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Remove the pizza from the oven and top with the arugula. Slice and serve hot.
Calories: 59kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 372mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
