This no dough potato pizza is an easy, quick and beautiful one pot meal. Thinly sliced potato slivers serve as the base and spicy cilantro chutney, instead of the traditional tomato sauce, gives the pizza a twist. If you don't feel up to making the cilantro chutney, buy it from a Indian grocery store or replace with store-bought pesto. But if you do make this chutney at home, believe me, you'll be a very happy person. —Annada Rathi
Blend the ingredients into a smooth paste. Add a tbsp of water, if needed, to facilitate blending.
Store this chutney in a clean, dry glass bottle. It lasts for 2-3 weeks in the refrigerator.
This chutney is super versatile. Spread it on a sandwich or wrap, throw a dash on crackers and cheese, marinate vegetables, tofu in it (thinned out with some water or orange juice) and grill, add a dollop to soup or stew, spread a layer on homemade pizza. Possibilities are endless!
Wash russet potato clean. Slice into thin, round pieces with a mandolin or box grater.
Dress the arugula with 1 tsp olive oil and salt, pepper as per taste. Set aside.
Take a nonstick 9" skillet with a lid. Cover the bottom of this skillet with 2 tsp olive oil and a few sprays of PAM.
Arrange potato slices in two layers in such a way that you cover the bottom.
Sprinkle parmesan cheese to cover the potato layers. Cover with lid, turn the heat to medium and let cook for 5-8 minutes to give it a brown edge. Remove the lid and cook for 3-5 minutes to dry out.
Turn the heat off. Spread cilantro chutney on the potato slices.
Layer with tomato slices followed by mozzarella slices. Dress with salt and pepper.
Cover with lid and turn the heat to medium for about 7-8 minutes or until mozzarella melts.
Turn the heat off and slide the pizza onto a cutting board.
Spread arugula on the pizza. Leave alone for 2-3 minutes.