Yield: 8, 12-in. pizzas
36 oz. packaged, dried scalloped potato mix (1 carton)
2 pouches accompanying sauce mix
3 1/2 qts. boiling water
2 lbs. onions, thinly-sliced
8 each 12-in. par-baked, thin pizza crusts
2 cups sundried tomatoes in oil, well drained, julienned
2 cups pickled jalapeño pepper slices, well-drained
1 1/2 lbs. smoked cheese, shredded (e.g., mozzarella or gouda)
2 qts. arugula leaves, coarsely chopped
- FOR POTATOES: Pour boiling water over sauce mix in half pan. Stir well.Add dry potatoes, stir to mix. Bake in 400°F oven for 35 minutes. Set aside.
- . CARAMELIZE ONIONS: Grill onions on oiled griddle or in cast-iron pan over medium heat until golden brown. Set aside.
- TO ASSEMBLE EACH PIZZA: Spread 21/4 cups scalloped potatoes evenly over crust. Layer with 1/3 cup caramelized onions, 1/4 cup sundried tomatoes, 1/4 cup jalapeÒo peppers and 3/4 cup cheese on top.
- TO SERVE: Bake each pizza in 450°F oven on pizza pan or directly on oven rack about 10 minutes until crust is browned and cheese is melted. Sprinkle each hot pizza with one cup arugula leaves. Cut into quarters and serve.
Recipe and photo from Basic American Foods.