Potato Pizza With Chicken and Arugula

Scattered with pancetta, ready-cooked chicken and peppery arugula leaves, these pizzas are satisfying to eat and quick to prepare using

Scattered with pancetta, ready-cooked chicken and peppery arugula leaves, these pizzas are satisfying to eat and quick to prepare using ready-made pizza bases. Serve with a cherry tomato salad.

[quicklook-recipe prep_time=”30 min” cook_time=”25 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 1 lb small new potatoes, scrubbed
  • 2 tablespoons olive oil
  • 2 red onions, halved and very thinly sliced
  • 2 ½ ounces pancetta, diced
  • 6 ounces button mushrooms, sliced
  • 1 tablespoon fresh rosemary
    [/ingredients-left]
    [ingredients-right]

  • 2 ready-made pizza bases, each about 22 cm across
  • 6 tbsp low-fat milk
  • 1 ½ lb cooked, skinless chicken breast, shredded
  • 3 ounces arugula
  • 2 tablespoons shaved parmesan
    [/ingredients-right]
    [/ingredients-list]

    [step-list-wrapper title=”How to make it ” time=”65 minutes”]

    [step-item number=”1″ image_url=”” title=”” ]Using a mandolin, a fine slicing disc in a food processor, or a very sharp knife, cut the potatoes into wafer-thin slices. Cook in a large saucepan of lightly salted boiling water for 1–2 minutes until just tender, then drain. Preheat the oven to 425°F.[/step-item]

    [step-item number=”2″ image_url=”” title=”” ]Heat the oil in the pan and lightly fry the onions with the pancetta for 2–3 minutes until softened, then add the mushrooms and cook for a further 2 minutes. Add the potatoes and rosemary, season with freshly ground black pepper and gently toss, without breaking up the slices.[/step-item]

    [step-item number=”3″ image_url=”” title=”” ]Place the pizza bases on two lightly greased baking trays, then spread the potato mixture evenly over the tops. Trickle the milk over the topping of both pizzas. Bake for 15 minutes until the potatoes are tender and golden.[/step-item]

    [step-item number=”4″ image_url=”” title=”” ]Remove the pizzas from the oven, cut them into quarters and place two quarters on each plate. Equally divide the chicken among the pieces of pizza, then scatter the arugula and parmesan shavings over the top. Serve at once.[/step-item]

    [nutrition-info calories=”717″ calories_fat=”” fat=”23.5 g” sat_fat=”5.5 g” choles=”” sodium=”1086 mg” carbs=”83 g” sugars=”” protein=”39 g” fiber=”9.5 g”] [/nutrition-info]

    [/step-list-wrapper]

    Variations
    • For a vegetarian version, omit the chicken and pancetta and top the cooked pizzas with rocket, sliced, hard-boiled egg and thin slices of sun-dried tomato. Drizzle each pizza with 2 teaspoons of the oil from the sun-dried tomatoes. Grate an Italian-style hard cheese suitable for vegetarians over the tops.

    • Flaked drained canned salmon is good with watercress instead of chicken and rocket. Drizzle the can juices from the salmon over the pizzas.

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  • Originally Published in Reader's Digest