🥗 Crispy Rösti Pizza with Fresh Salad

Name: Crispy Rösti Pizza with Fresh Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g potatoes; salt; 400 g large beefsteak tomato (2 large beefsteak tomatoes); 100 g mozzarella; 100 g arugula (1 bunch); 2 tbsp rapeseed oil; 1 tbsp light pesto; 1 tsp dried Italian herbs; 2 tbsp balsamic vinegar (light is also fine); 1 tbsp olive oil

492 kcal · 30 min · 4 servings

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Ingredients

500 g potatoes
salt
400 g large beefsteak tomato (2 large beefsteak tomatoes)
100 g mozzarella
100 g arugula (1 bunch)
2 tbsp rapeseed oil
1 tbsp light pesto
1 tsp dried Italian herbs
2 tbsp balsamic vinegar (light is also fine)
1 tbsp olive oil

Instructions

1. Wash the potatoes thoroughly under running water.
2. Place the potatoes in a pot with salted water.
3. Cook the potatoes for about 20 minutes until they are almost tender.
4. Drain the water and immediately rinse the potatoes under cold water.
5. Peel the cooled potatoes.
6. Let the potatoes cool down completely.
7. Wash the tomatoes thoroughly.
8. Cut out the hard stem areas of the tomatoes in a wedge shape.
9. Slice the tomatoes into thick rounds.
10. Let the mozzarella drain well in a sieve.
11. Cut the mozzarella into small cubes.
12. Wash the arugula thoroughly.
13. Dry the arugula in a salad spinner.
14. Remove the thick stems from the arugula.
15. Cut the arugula into bite-sized pieces.
16. Grate the cooled potatoes using a coarse grater.
17. Season the grated potatoes lightly with salt.
18. Heat rapeseed oil in a large non-stick pan.
19. Add the grated potatoes to the hot pan.
20. Press the potatoes into a large, flat cake (rösti).
21. Fry the rösti over medium heat for about 10 minutes until golden brown.
22. Line a baking tray with baking paper.
23. Place the finished rösti on the baking tray.
24. Spread the rösti evenly with pesto.
25. Sprinkle some dried herbs over the pesto.
26. Distribute half of the arugula on the rösti.
27. Place some tomato slices on the arugula.
28. Season the toppings with salt and pepper.
29. Sprinkle the mozzarella cubes evenly over the top.
30. Preheat the oven to 180 °C (fan: 160 °C, gas: setting 2-3).
31. Place the tray on the lower rack.
32. Bake the pizza for about 15 minutes until golden yellow.
33. Roughly chop the remaining tomato slices.
34. Put the chopped tomatoes and the remaining arugula into a bowl.
35. Mix vinegar, olive oil, salt, and pepper to make a dressing.
36. Pour the dressing over the salad and mix everything well.
37. Serve the salad together with the rösti pizza.

Nutrition per serving

kcal: 492
Protein: 18 g · Fett/Fat: 26 g · Carbs: 40 g