Pizza Marinara
with Arugula

Preheat the oven to 375°F. Line a small sheet pan with

parchment paper.

Stir the mashed potatoes mix, rosemary, and water

together in a small bowl. Scrape the mixture onto the

prepared pan. Moisten the back of a spoon (this will

keep the dough from sticking) and spread the dough

out to make a circle about 5 inches in diameter. Bake

until very browned on top and bottom, 10 to 12 minutes.

Meanwhile, in a small saucepan, combine the

tomatoes, garlic, onion powder, Italian seasoning, and

red pepper flakes. Place over medium heat and

simmer, stirring frequently, until flavors are combined

and most of the liquid has evaporated, 6 to 7 minutes.

Spread the tomato sauce over the crust. Top with the

arugula and drizzle with 1 tbsp of the dressing. Cut in

half. Serve with the select vegetable on the side (or

some on top of the pizza), drizzled with the remaining

dressing.