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Homemade Pesto Potato Burrata Pizza with Spicy Arugula. recipe photo

Pesto Potato Burrata Pizza with Spicy Arugula.

This Pesto Potato Burrata Pizza is a flavor explosion! Creamy burrata, herby pesto, and crispy potatoes topped with spicy arugula make for an unforgettable meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza:
  • 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

Equipment

  • Pizza stone or baking sheet
  • Rolling Pin
  • Sharp knife or mandoline
  • Mixing bowls
  • Spatula

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.