Crispy Potato Pizza with Arugula

Ingredients

• 200 g wheat flour (and a little flour for the work surface)
• 200 g rye flour
• 50 g rye bran
• Sea salt
• 7 tbsp olive oil
• 600 g waxy potatoes
• Pepper
• 40 g arugula (0.5 bunch)

Instructions

1. 1.

   Mix flour and bran in a bowl. Add 1 tsp salt, 3 tbsp oil and 350 ml lukewarm water; knead with hand mixer attachments into a firm, smooth dough. Cover dough and let rest for about 30 minutes.

2. 2.

   Meanwhile wash potatoes thoroughly, pat dry and slice thinly or use a mandoline. Rinse potato slices and pat dry again.

3. 3.

   Roll dough on floured surface to the size of a baking tray and place on parchment paper. Brush with 2 tbsp oil and arrange potato slices in a brick‑like pattern.

4. 4.

   Drizzle remaining oil over the pizza, season with salt and pepper, and bake in preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 40 minutes until crisp and golden brown.

5. 5.

   Meanwhile wash arugula and shake dry.

6. 6.

   Remove pizza from oven and sprinkle with arugula before serving.