Potato and Arugula Pizza

Potato and Arugula Pizza
1 1/4 pounds potatoes
4 tablespoons extra-virgin olive oil
Salt, to taste
2 garlic cloves, peeled and mashed to a paste
1 pizza dough (see note)
Red pepper flakes, to taste
2 tablespoons Parmesan cheese (or soy alternative)
Handful arugula leaves, stemmed and cut into strips (spinach also is good)
Preheat oven to 350 degrees.
Peel the potatoes and slice into thin rounds. Arrange the potato slices on a lightly oiled baking sheet, then use 2 tablespoons of olive oil to brush the tops.
Bake until they begin to brown lightly, about 10 minutes. Remove from the oven and use a spatula to transfer them to a platter. Salt them to taste.
In a small bowl, combine the remaining olive oil and crushed garlic.
Increase oven heat to 500 degrees.
Roll out the pizza dough. Lightly dust a baking sheet with flour or corn meal. Place the rolled-out dough on the baking sheet. Brush the surface of the crust with 1 tablespoon of the oil and garlic mixture, then sprinkle with pepper flakes.
Arrange the potatoes on the crust in an overlapping fashion. Brush the remaining oil and garlic mixture over the top and sprinkle with Parmesan cheese.
Bake for 20 minutes, or until the pizza is a deep golden color. Remove from the oven and sprinkle with arugula.
Serves two to four.
Cook's note: In judging quantities when you are making pizza, calculate that a "large" crust rolls out to about 14 inches, a medium 9 inches and a small 7 inches. For the potato recipe, use a 14-inch crust.
"Verdura: Vegetables Italian Style" by Viana La Place's (1991 Harper Collins, $30)