Directions

• Preheat oven to 450°F. Coat a 12- or 14-inch pizza pan with cooking spray.
• Scrub potatoes with a vegetable brush under cold running water, peel, and cut into ¼-inch slices.
• Place in a large saucepan and add cold water to cover. Over high heat, bring to a boil.
• Reduce heat to medium. Cover and simmer until potatoes are tender but still hold their shape, about 7 to 8 minutes. Drain and rinse under cold water and drain again.
• Stretch the pizza dough to fit the prepared pizza pan. Arrange potato slices in a single layer on the dough, starting from the outside edge.
• Sprinkle with cheese and ¼ teaspoon of the salt. Top with prosciutto, apple, and jalapeño. Drizzle with 4 teaspoons of the oil.
• Bake 20 minutes or until edges of crust are golden brown. Remove from the oven.
• Toss arugula with the remaining 2 teaspoons oil, 1/8 teaspoon salt, and lemon juice. Top pizza with arugula, and cut into six wedges to serve.