Pesto Potato Burrata Pizza with Spicy Arugula.
The moment you take a bite of the Pesto Potato Burrata Pizza with Spicy Arugula, you will understand why this dish is destined to be a new favorite in your home. This pizza brings together the creamy richness of burrata cheese, the herby punch of basil pesto, and the delightful crunch of thinly sliced potatoes, all topped off with a peppery arugula salad that adds a refreshing kick. Perfect for a cozy dinner night or an impressive gathering with friends, this recipe is not just a meal—it’s an experience.
The Upside of Pesto Potato Burrata Pizza with Spicy Arugula.
Imagine a golden-brown crust, crispy on the outside yet soft and chewy on the inside, topped with layers of flavor that will tantalize your taste buds. The Pesto Potato Burrata Pizza with Spicy Arugula is not only visually stunning, but it also harmoniously balances creamy, crunchy, and herbaceous elements. The use of fresh ingredients like burrata, pesto, and arugula ensures that every bite is bursting with flavor. Plus, it’s versatile! You can easily modify it to suit your dietary preferences or seasonal ingredients.
Shopping List
- 1/2 pound pizza dough, at room temperature
- 1 medium potato, very thinly sliced
- 8 ounces burrata cheese, at room temperature
- 2 cups baby arugula
- 1/3 cup basil pesto
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons fresh dill, chopped
- 2 teaspoons champagne vinegar
- 2 teaspoons toasted sesame seeds
- 2 teaspoons dried oregano
- 1 tablespoon sesame seeds
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- Kosher salt and black pepper
- Chili flakes
- Extra virgin olive oil, for drizzling
Kitchen Gear Checklist
- Pizza stone or baking sheet – for baking your pizza to perfection.
- Rolling pin – to stretch out your pizza dough.
- Sharp knife or mandoline – for slicing the potatoes thinly.
- Mixing bowls – to prepare your arugula salad.
- Spatula – for transferring the pizza to the oven.
Pesto Potato Burrata Pizza with Spicy Arugula. Made Stepwise
Step 1: Prepare Your Dough
Begin with the pizza dough. If you have homemade dough, now is the time to bring it to room temperature. If using store-bought, follow package instructions. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
Step 2: Slice the Potatoes
Using a sharp knife or mandoline, slice your medium potato very thinly, about 1/8 inch thick. The thinner the slices, the quicker they will cook on the pizza.
Step 3: Roll Out the Dough
On a floured surface, use your rolling pin to roll out the pizza dough into your desired shape, whether it’s round or rectangular. Aim for a thickness of about 1/4 inch. Transfer the rolled dough to a pizza stone or a baking sheet lined with parchment paper.
Step 4: Assemble the Pizza
Spread 1/3 cup of basil pesto evenly over the surface of the dough. Layer the thinly sliced potatoes on top of the pesto, slightly overlapping them. Season the potatoes with kosher salt, black pepper, and a sprinkle of chili flakes for a touch of heat.
Step 5: Bake the Pizza
Drizzle a little extra virgin olive oil over the assembled pizza. Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the potatoes are tender.
Step 6: Add Burrata and Finish with Arugula
Once the pizza is out of the oven, gently tear the burrata cheese and place it in generous dollops across the top. In a mixing bowl, toss the baby arugula, chopped fresh basil, dill, lemon juice, champagne vinegar, sesame seeds, and a pinch of salt and pepper. Spread this vibrant arugula mixture over the warm pizza.
Step 7: Serve and Enjoy!
Drizzle with a little more extra virgin olive oil, sprinkle with additional chili flakes if desired, and serve immediately. Enjoy the Pesto Potato Burrata Pizza with Spicy Arugula while the burrata is still creamy and the arugula is fresh and peppery.
Fit It to Your Goals
- For a gluten-free option, substitute the pizza dough with a gluten-free crust.
- Add grilled chicken or roasted vegetables for extra protein and nutrients.
- Swap out the arugula for spinach or kale if you prefer a milder green.
- For a vegan version, replace burrata with a plant-based cheese alternative.
Chef’s Rationale
The beauty of the Pesto Potato Burrata Pizza with Spicy Arugula lies in its simplicity and the quality of its ingredients. Using fresh, seasonal produce not only enhances the flavor but also brings a burst of color to your table. The creamy burrata balances the earthy potatoes, while the spicy arugula adds a delightful crunch and zest. This dish is a wonderful way to showcase the versatility of pizza, transforming it from a standard delivery option into a gourmet meal.
Leftovers & Meal Prep
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a couple of minutes to restore the crispiness of the crust. For meal prep, you can prepare the pizza dough and pesto in advance. Assemble the pizza with the potatoes and burrata just before baking to ensure the best texture.
Popular Questions
Can I use other cheeses instead of burrata?
Absolutely! If you can’t find burrata, fresh mozzarella or goat cheese would be great alternatives that will still provide a creamy texture.
What type of potatoes work best for this pizza?
Yukon Gold or Russet potatoes work wonderfully. They hold their shape well when cooked and offer a lovely texture.
Can I make the pesto from scratch?
Yes! Homemade basil pesto is easy to make and can elevate the flavor of your pizza even further. Just blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil for a delicious homemade version.
Is this pizza suitable for a crowd?
Definitely! This pizza recipe can be doubled or even tripled to cater to larger gatherings. Just ensure your oven can accommodate multiple pizzas at once.
Wrap-Up
The Pesto Potato Burrata Pizza with Spicy Arugula is more than just a meal; it’s a celebration of flavors and textures that will have everyone coming back for seconds. With its crispy crust, creamy burrata, and vibrant arugula, this pizza is sure to impress. So, roll up your sleeves, gather your ingredients, and get ready for a delightful culinary adventure that you’ll want to repeat again and again.
Pesto Potato Burrata Pizza with Spicy Arugula.
Ingredients
Equipment
Method
- Begin with the pizza dough. If you have homemade dough, now is the time to bring it to room temperature. If using store-bought, follow package instructions. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
- Using a sharp knife or mandoline, slice your medium potato very thinly, about 1/8 inch thick. The thinner the slices, the quicker they will cook on the pizza.
- On a floured surface, use your rolling pin to roll out the pizza dough into your desired shape, whether it’s round or rectangular. Aim for a thickness of about 1/4 inch. Transfer the rolled dough to a pizza stone or a baking sheet lined with parchment paper.
- Spread 1/3 cup of basil pesto evenly over the surface of the dough. Layer the thinly sliced potatoes on top of the pesto, slightly overlapping them. Season the potatoes with kosher salt, black pepper, and a sprinkle of chili flakes for a touch of heat.
- Drizzle a little extra virgin olive oil over the assembled pizza. Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the potatoes are tender.
- Once the pizza is out of the oven, gently tear the burrata cheese and place it in generous dollops across the top. In a mixing bowl, toss the baby arugula, chopped fresh basil, dill, lemon juice, champagne vinegar, sesame seeds, and a pinch of salt and pepper. Spread this vibrant arugula mixture over the warm pizza.
- Drizzle with a little more extra virgin olive oil, sprinkle with additional chili flakes if desired, and serve immediately. Enjoy the Pesto Potato Burrata Pizza with Spicy Arugula while the burrata is still creamy and the arugula is fresh and peppery.
Notes
- For a gluten-free option, substitute the pizza dough with a gluten-free crust.
- Add grilled chicken or roasted vegetables for extra protein and nutrients.
- Swap out the arugula for spinach or kale if you prefer a milder green.
- For a vegan version, replace burrata with a plant-based cheese alternative.
