Adapted from The Complete Italian Vegetarian Cookbook
Pizza dough, either store-bought or homemade
1 larger baking potato, scrubbed
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 medium garlic cloves, minced
2 cups arugula leaves
3 ounces shredded Fontina cheese (about ¾ cup)
Preheat the oven to 350 degrees. Slice the potato into thin slices. Toss in 1 tablespoon of the olive oil and lay out on a baking sheet. Sprinkle with salt and pepper. Bake for about 10 minutes, or until just tender. Remove from the oven and allow to cool.
Raise the oven temperature to 500 degrees. In a small bowl combine 2 tablespoons of olive oil and the minced garlic. Set aside. Wash, dry and coarsely chop the arugula. Toss the arugula with 1 tablespoon olive oil and set aside.
Grease a baking sheet with olive oil and stretch the dough to fill it. (You can also use a pizza stone and roll the dough out to a 12-inch circle on a pizza peel) Line the dough in rings of potatoes, starting from the outside and working inward, leaving a ½ inch border around the edges. Brush the potatoes with the garlic oil.
Place the baking sheet in the oven for about 10 minutes, or until the crust starts to brown and the potatoes are golden brown.
Sprinkle the arugula evenly over the pizza. Sprinkle the cheese over the arugula and bake for another 3 minutes, or until the cheese melts.