Arugula Pesto Pizza With Broccolini, Potato and Red Chili

Christine Ma
by Christine Ma
2 servings
30 min

Ever since I returned from Italy 6 months ago, I find myself craving pizza more and more. It only makes sense given that I discovered what true pizza should really taste like. The best pizzas, in my opinion, have high-quality ingredients for the toppings and a chewy, well-flavored crust. It took months for me to successfully create a pizza dough that I am proud of so now comes the fun part of choosing the toppings! Today's feature is a simple but incredibly tasty arugula pesto pizza with broccolini, potato, and red chili. Yes, I did go the vegetarian route, but this pizza is so flavorful that it doesn't need sausage or pepperoni. If you don't believe me, give it a try!

arugula pesto

ingredients to make the pizza

Arugula Pesto Pizza With Broccolini, Potato and Red Chili
Recipe details
  • 2  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Arugula pesto
  • 1 garlic clove minced
  • 2 cups arugula
  • ½ cup almonds toasted
  • ½ cup grated parmesan
  • ¾ cup olive oil
  • salt and pepper
Remaining ingredients
  • 12- inch pizza crust
  • 4 ounces broccolini
  • 1 large yukon potato
  • 2 ounces fresh mozzarella
  • 2 tsp red chili flakes
  • ½ cup grated parmesan plus additional for serving

Preheat oven to 500 degrees F. Preheat pizza stone for 30 minutes if using or a baking sheet pan flipped upside for 10 minutes.
Prepare the arugula pesto. Blend together all of the ingredients (garlic – olive oil) until smooth. Season with salt and pepper. Set aside.
Bring a medium pot of water to a boil. Season with salt and add the broccolini. Cook for 2-3 minutes or until tender. Drain the broccolini and immediately place in an ice bath. Drain and set aside.
Slice the yukon potato into ¼ inch thick slices. Place in a medium pot with cold water. Season the water with salt and bring to a boil, covered. Reduce the heat to a simmer and cook for about 10 minutes or until the potatoes are fork tender but not mushy. Drain.
Assemble the pizza. Roll out the pizza dough into a 12-inch circle. Spread the arugula pesto on the dough and top with torn mozzarella, broccolini, and yukon potatoes. Season with salt, pepper, and red chili flakes. Sprinkle the grated parmesan on top and bake the pizza for 5 minutes. Switch the oven to broiler on high and broil for 2 minutes or until the top is browned and bubbly. Remove from heat and finish the pizza with extra parmesan. Serve immediately.
Christine Ma
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