Pizza Savoyarde

Ingredients

• 1 1-pound ball of pizza dough
• 1 tablespoon olive oil, plus extra for drizzling
• 1 large Yukon gold potato, sliced 1/8-inch thick on a mandolin
• 1 scant tablespoon melted unsalted butter
• 6 slices jambon cru
• 2 cups baby arugula
• Salt and pepper

Directions

1. Set your oven to 500 degrees F so it gets properly hot. Dust your work surface with bench flour to keep things from grabbing, then roll the pizza dough into a 16 by 14-inch rectangle. Coat the dough with 1 tablespoon of olive oil, then give it a light sprinkle of salt and pepper.
2. Lay the potato slices across the pizza in an overlapping pattern, leaving that 1-inch crust clear around the edge. Paint the potatoes with the melted butter, then season with salt and pepper.
3. Slide the pizza into the 500 degrees F oven and bake for 15 minutes, until the potatoes are soft and beginning to turn golden, and the crust has puffed, crisped, and baked through.
4. Drape the jambon cru diagonally over the hot pizza. Add the arugula, finish with a small drizzle of olive oil, cut into squares, and serve.