French In A Flash: Pizza Savoyarde Recipe

• 1 1-pound ball of pizza dough
• 1 tablespoon olive oil, plus extra for drizzling
• 1 large Yukon gold potato, sliced 1/8-inch thick on a mandolin
• 1 scant tablespoon melted unsalted butter
• 6 slices jambon cru (Jambon de Bayonne or Prosciutto)
• 2 cups baby arugula
• Salt and pepper

1. Preheat the oven to 500u0b0F.
2. Using some bench flour to prevent sticking, roll the pizza dough out to a 16 by 14-inch rectangle. Brush the dough with 1 tablespoon of olive oil, and season lightly with salt and pepper.
3. Arrange the potato slices so they overlap all over the surface of the pizza, again respecting the 1-inch crust. Brush with the melted butter, and season with salt and pepper.
4. Bake in the oven at 500u0b0F for 15 minutes, until the potatoes are tender and starting to go golden, and the crust is puffed and crisp and cooked.
5. Arrange the jambon cru on the bias over the top of the pizza. Scatter with arugula, and drizzle with a touch of olive oil. Cut into squares, and serve.

dough, olive oil, gold potato, butter, bayonne, baby arugula, salt

Taken from www.seriouseats.com/recipes/2009/10/french-in-a-flash-pizza-savoyarde-recipe.html (may not work)