1. In a food processor combine flour, yeast, sugar, and ½ tsp. of the salt. With food processor running, add 1 Tbsp. of the olive oil and the warm water. Process until dough forms; shape into a ball. Place dough in a lightly greased bowl; turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
2. Meanwhile, in a 10-inch skillet heat 1 Tbsp. of the olive oil over medium-high heat. Add potatoes, leeks, onion, rosemary, and ¼ tsp. each of the salt and pepper. Cook 5 to 6 minutes or until potatoes are light brown and leeks and onion are tender, turning occasionally.
3. Preheat oven to 450°F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface, roll and stretch dough into a 12×8-inch rectangle. Place on the prepared baking sheet. Lightly brush with additional olive oil. Top with potato-leek mixture. Sprinkle with additional salt. Bake about 15 minutes or until crust is golden.
4. Meanwhile, in a medium bowl whisk together the remaining 3 Tbsp. olive oil, the lemon zest and juice, mustard, and the remaining ¼ tsp. each salt and pepper. Add arugula; toss to coat. Top pizza with salad. Sprinkle with Parmesan and additional pepper. Makes 4 servings (2 slices each).
PER SERVING 511 cal., 20 g fat (3 g sat. fat), 4 mg chol., 560 mg sodium, 72 g carb., 5 g fiber, 5 g sugars, 12 g pro.
