Rösti Pizza with Salad

Ingredients

• 500 g Potatoes
• Salt
• 400 g large flesh tomatoes (2 large flesh tomatoes)
• 100 g Mozzarella
• 100 g arugula (1 bundle)
• 2 tbsp Rapeseed oil
• 1 tbsp light pesto
• 1 tsp Dried Italian herbs
• 2 tbsp balsamic vinegar (optional lighter variety)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash potatoes thoroughly and boil in salted water for about 20 minutes until just tender. Drain, rinse under cold running water, peel, and let cool.

2. 2.

   Meanwhile, wash the tomatoes. Cut off stem ends, slice tomatoes into rounds.

3. 3.

   Drain mozzarella and cut into small cubes.

4. 4.

   Wash arugula, dry by spinning, remove thick stems, and chop into bite-sized pieces.

5. 5.

   Grate cooled potatoes on a coarse grater and lightly salt them.

6. 6.

   Heat rapeseed oil in a large non-stick pan. Add grated potatoes, press into a large flat rösti, and cook over medium heat for about 10 minutes until golden brown.

7. 7.

   Line a baking sheet with parchment paper. Place the rösti on it, spread pesto over the surface, and sprinkle with dried herbs.

8. 8.

   Scatter about half of the arugula over the rösti and top with some tomato slices. Season with salt and pepper, then scatter mozzarella cubes on top. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2‑3) for about 15 minutes until golden yellow.

9. 9.

   Meanwhile, roughly chop remaining tomato slices and combine with leftover arugula in a bowl. Whisk together vinegar, olive oil, salt, and pepper to make a vinaigrette, then toss with tomatoes and arugula. Serve the salad alongside the rösti pizza.