|Ingredients||Potatoes, Eggs, Meat|
|Day Part||Dinner, Lunch|
Two favorites combine to create a new delightful dish. Innovative and delicious, the vinaigrette potato salad is rolled into a warm pizza crust along with some arugula.
8 10-in. rounds prepared pizza dough, 1⁄4 in. thick
Olive oil, as needed
1 lb. potatoes, such as fingerling or Yukon gold
3⁄4 cup olive oil
1⁄4 cup lemon juice
3 tbsp. red wine vinegar
2 tbsp. Dijon mustard
6 bunches arugula, cleaned
1⁄2 lb. bacon, fried, crumbled
4 eggs, hard-boiled, chopped
- On a baking sheet, brush dough with olive oil. Bake 15 min. in a 350° F oven. Keep warm.
- Slice potatoes into thin rounds and thicker wedges. In a hotel pan, toss with 1 tbsp. olive oil and season. Roast at 350° F until golden brown; reserve.
- In a bowl, whisk together olive oil, lemon juice, red wine vinegar and mustard; season.
- Toss arugula with vinaigrette. Top warm pizza crust with arugula, potatoes, bacon and egg. Roll and secure.