Blog

Roasted Garlic, Potato & Arugula Pizza

April 12, 2019

We made ourselves a few batches of roasted garlic, and started recipe testing. So far we've featured roasted garlic in our roasted red pepper hummus recipe, and in making a mock vegan aioli for these falafel wraps

 

I never thought to use pre-roasted garlic on a pizza before, I've only ever used raw garlic considering it would get roasted in the oven anyway, but boy-oh-boy does roasted garlic take it to the next level. 

 

To learn how to make roasted garlic, check out our "how-to" post here. It's awesome to batch make during meal prep to use in recipes throughout the week. 

Potatoes on pizza? Carbs on carbs? Yes, please!

 

Take for example our Roasted Cauliflower & Potato Wraps... carbs on carbs and easily one of my favourite wraps to-date. So when Suzy proposed the idea of making this here pizza, I got her to make a double batch for the testing-phase. I knew it was going to be a winner. 

 

Watch How To Make It Here

 This recipe starts at 2:31

 

Enjoy!

Roasted Garlic, Potato, and Arugula Pizza

Recipe PDF

▸ ▹ Vegan, refined sugar-free, gluten-free

Yield: 1-2 servings
Prep Time: 10 min
Cooking Time: 10-15 min

Total Time: 25 min

 

INGREDIENTS

1 unbaked pizza crust (GF if desired)

2 tsp (10 ml) olive oil

5 cloves roasted garlic, peeled

2 small thin-skinned potatoes (like a Yukon gold)

1-2 tsp (2 g) dried thyme, or 1 Tbsp (7 g) fresh

A pinch of salt 

4-5 small sun-dried tomatoes in oil, chopped

8-10 Kalamata olives, pitted and chopped

A handful of arugula

1 Tbsp (5 g) roasted pine nuts

 

Directions

  1. Pre-heat oven to 180 C/350 F. 

  2. Place the pizza dough on a flat sheet and drizzle with the olive oil. Place the roasted garlic onto the crust and mash it using the back of a fork, distributing it evenly over the crust. 

  3. Wash and cut the potato into thin rounds, and layer over the garlicky crust. You want to slice the potatoes as thinly as possible so they cook in the same amount of time it takes to cook the crust. Sprinkle with the thyme and a dash of salt. Bake for 10-15 minutes, or until the crust is golden.

  4. Remove from oven and top with sun-dried tomatoes, olives, roasted pine nuts and arugula. Slice and enjoy!

 

Notes

  1. Storage: best if enjoyed right away, but you can store in the fridge for up to a day.

  2. Variations: add red-chilli flakes, garlic-chilli oil, or other desired toppings.

  3. Speed it up: using a ready made crust instead of making homemade, and batch prepping the roasted garlic ahead of time as we did here helped to speed up this recipe!

 Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

Share on Facebook
Please reload

Featured Posts

Chai Hot Chocolate

1/10
Please reload

Stay Connected
Search by Category
Recent Posts
Please reload

Follow P.U.L.
  • Grey YouTube Icon
  • Grey Instagram Icon
  • Grey Facebook Icon
  • Grey Pinterest Icon