Preheat oven to 500 degrees F. Preheat pizza stone for 30 minutes if using or a baking sheet pan flipped upside for 10 minutes.

Prepare the arugula pesto. Blend together all of the ingredients (garlic – olive oil) until smooth. Season with salt and pepper. Set aside.

Bring a medium pot of water to a boil. Season with salt and add the broccolini. Cook for 2-3 minutes or until tender. Drain the broccolini and immediately place in an ice bath. Drain and set aside.

Slice the yukon potato into ¼ inch thick slices. Place in a medium pot with cold water. Season the water with salt and bring to a boil, covered. Reduce the heat to a simmer and cook for about 10 minutes or until the potatoes are fork tender but not mushy. Drain.

Assemble the pizza. Roll out the pizza dough into a 12-inch circle. Spread the arugula pesto on the dough and top with torn mozzarella, broccolini, and yukon potatoes. Season with salt, pepper, and red chili flakes. Sprinkle the grated parmesan on top and bake the pizza for 5 minutes. Switch the oven to broiler on high and broil for 2 minutes or until the top is browned and bubbly. Remove from heat and finish the pizza with extra parmesan. Serve immediately.