Gourmet Pizza…boom (with Yukon Gold potats, caramelized shallots, and arugula)

We have eaten at Karyn’s on Green a number of times and love it! If you haven’t been and you live in Chicago, go dammit! ASAP! You won’t be disappointed. We ate a pizza there that totally tickled our taste buds so I was inspired to recreate it.

Makes one 12 inch pizza that Aaron and I can house, bigger families make more! Although Aaron and I do have insane appetites.

Difficulty: easy to medium

Time: 30 min


  • 1 package of pizza dough (we used Trader Joe’s) removed from your fridge and let sit for 20 min
  • 1 to 2 large or 2-3 small yukon gold potatoes (or any potato you like)
  • 2-3 shallots, sliced thinly
  • 2 garlic cloves, minced
  • 1 cup (or more) of Daiya mozarella cheese
  • 2 handfulls of arugula rinsed
  • olive oil
  • salt
  • truffle oil, optional


First preheat your oven to 350 degrees. If you have a pizza stone pop it in the oven to let it preheat as well. Line a baking sheet with parchment paper and set aside. With a mandolin or sharp knife slice your yukon potatoes into about 1/8 inch rounds (aka pretty thin). Toss the potatoes and garlic in about 2 tablespoons olive oil on the parchment paper, sprinkle with salt, spread the potato slices out in a thin single layer, and put into the oven for 20 min flipping them over at the halfway point.

While the potatoes are roasting, thinly slice the shallots.

Put them in a small skillet on the stove set to med-med/high heat with a splash of olive oil and a pinch of salt. You want to caramelize the onions so stir them every so often until they turn a glistening brown. Once done remove them from the heat.

Flour your working surface and roll out your pizza dough into a 12 inch circle. Once the potatoes are done cooking take them and the pizza stone out of the oven. Transfer the dough onto the pizza dough and brush the dough with a little olive oil. Lay out the shallots evenly on top of the dough and cover them with the potatoes in one even layer making sure to get the garlic pieces from the baking sheet as well (those are tasty!).

Finally top the potatoes with the daiya cheese (use as much or as little as you want) at least a cup! Don’t be stingy.

Cook the pizza for 10-12 minutes. Ours took 12 maybe a couple more cause our oven sucks. When you remove the pizza from the oven top it with the arugula and dig in!

We tossed our arugula in a SMIDGE of truffle oil and a pinch of Himalayan salt before topping the pizza cause we’re fancy here. haha


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