Pesto Potato Burrata Pizza with Spicy Arugula.
Imagine a pizza that combines the creamy richness of burrata cheese, the earthiness of thinly sliced potatoes, and the vibrant flavors of basil pesto, all topped with a peppery kick from spicy arugula. This Pesto Potato Burrata Pizza with Spicy Arugula. is not just a meal; it’s an experience. Perfect for a cozy dinner at home or a weekend gathering with friends, this pizza is sure to impress. With a crunchy base, fresh ingredients, and a burst of flavor in every bite, it’s a delightful twist on traditional pizza that will leave you craving more.
Why This Recipe Belongs in Your Rotation
This Pesto Potato Burrata Pizza with Spicy Arugula. is a unique take on pizza that brings together unexpected ingredients in a delicious way. The combination of creamy burrata and the herby pesto creates a flavor explosion, while the potatoes add heartiness without the heaviness of traditional toppings. Plus, with the added freshness of arugula and herbs, this pizza is not only satisfying but also packed with nutrients. It’s a dish that’s easy to customize and can be enjoyed by everyone, making it a fantastic addition to your regular meal lineup.
What You’ll Gather
- 2 teaspoons dried oregano – adds aromatic flavor.
- 1 tablespoon sesame seeds – provides a nutty crunch.
- 2 teaspoons lemon zest + 2 teaspoons lemon juice – brightens the flavors.
- 1 teaspoon ground cumin – adds warmth and depth.
- Kosher salt and black pepper – for seasoning to taste.
- Chili flakes – for a touch of heat.
- 1/2 pound pizza dough, at room temperature – the base of your pizza.
- Extra virgin olive oil, for drizzling – adds richness.
- 1/3 cup basil pesto – the flavorful sauce.
- 1 medium potato, very thinly sliced – a hearty topping.
- 8 ounces burrata cheese, at room temperature – creamy goodness.
- 2 cups baby arugula – for a peppery finish.
- 1/2 cup fresh basil leaves, chopped – for freshness.
- 2 tablespoons fresh dill, chopped – for a unique flavor.
- 2 teaspoons champagne vinegar – adds acidity.
- 2 teaspoons toasted sesame seeds – for garnish.
Gear Checklist
- Pizza stone or baking sheet – to bake your pizza evenly.
- Rolling pin – for stretching the dough.
- Sharp knife or mandoline – for slicing potatoes thinly.
- Mixing bowl – for tossing the arugula with herbs and dressing.
- Pastry brush – for drizzling olive oil.
Pesto Potato Burrata Pizza with Spicy Arugula.: How It’s Done
Step 1: Prepare the Pizza Dough
Start by preheating your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up. Meanwhile, take your pizza dough out of the refrigerator and let it come to room temperature for about 30 minutes. This will make it easier to stretch.
Step 2: Slice the Potatoes
While the dough is resting, wash and peel your medium potato. Using a sharp knife or a mandoline, slice the potato very thinly (about 1/8 inch thick). You want the slices to be thin enough to cook through quickly but thick enough to hold their shape.
Step 3: Season the Potatoes
In a mixing bowl, combine the potato slices with olive oil, kosher salt, black pepper, and chili flakes to taste. Toss the potatoes until they are evenly coated with the seasoning. Set aside.
Step 4: Roll Out the Pizza Dough
On a floured surface, use a rolling pin to stretch out your pizza dough into a round shape, about 12 inches in diameter. If the dough shrinks back, let it rest for a few more minutes before rolling again.
Step 5: Assemble the Pizza
Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the basil pesto evenly over the surface of the dough, leaving a small border around the edges. Layer the seasoned potato slices on top of the pesto.
Step 6: Bake the Pizza
Carefully place the pizza in the preheated oven. Bake for about 12-15 minutes, or until the crust is golden and the potatoes are tender. Keep an eye on it to prevent burning, as ovens can vary.
Step 7: Add the Burrata
Once the pizza is out of the oven, tear the burrata cheese and place it in generous dollops over the hot pizza. The heat will slightly melt the burrata, creating a creamy texture.
Step 8: Prepare the Arugula Salad
In a mixing bowl, toss the baby arugula with chopped fresh basil, dill, lemon juice, champagne vinegar, and a drizzle of olive oil. Season with salt and pepper to taste.
Step 9: Top and Serve
Spoon the spicy arugula salad over the pizza just before serving. Finish with a sprinkle of toasted sesame seeds for an added crunch. Slice and enjoy your Pesto Potato Burrata Pizza with Spicy Arugula.!
Allergy-Friendly Swaps
- Gluten-Free Dough: Use a gluten-free pizza dough if you have gluten sensitivities.
- Vegan Option: Substitute burrata with a vegan cheese alternative and use a dairy-free pesto.
- Nut-Free Pesto: Make or purchase a nut-free pesto to accommodate nut allergies.
- Potato Alternatives: Swap potatoes for thinly sliced zucchini or eggplant for a different texture.
What Not to Do
When making your Pesto Potato Burrata Pizza with Spicy Arugula., avoid the following common mistakes:
- Don’t overcrowd the pizza with toppings; it can lead to a soggy crust.
- Ensure your pizza dough is at room temperature; cold dough can be hard to stretch.
- Don’t skip the seasoning on the potatoes; it enhances their flavor significantly.
- Avoid overcooking the burrata; you want it creamy, not dried out.
Make-Ahead & Storage
You can prepare several components of this pizza ahead of time:
- Dough: Make the pizza dough in advance and store it in the refrigerator for up to 2 days or freeze it for up to 3 months.
- Pesto: Homemade pesto can be made ahead and stored in an airtight container in the fridge for up to a week.
- Potatoes: Slice the potatoes ahead of time and store them in water in the refrigerator to prevent browning.
Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or enjoy it cold for a quick snack!
Pesto Potato Burrata Pizza with Spicy Arugula. FAQs
Can I use a different type of cheese instead of burrata?
Absolutely! While burrata adds a unique creaminess, you can substitute it with mozzarella or goat cheese for a different flavor profile. Just ensure that the cheese you choose melts well.
What can I serve with this pizza?
This pizza pairs beautifully with a light salad or some roasted vegetables. A simple arugula salad with lemon vinaigrette complements the pizza’s flavors nicely.
Can I make this pizza vegetarian?
This pizza is naturally vegetarian, as it features plant-based ingredients. Just ensure that your pesto is free of any non-vegetarian ingredients like cheese made with animal rennet.
How can I make this pizza spicier?
If you love heat, consider adding sliced jalapeños or a drizzle of hot honey on top before serving for an extra kick!
Next Steps
Are you ready to bring a burst of flavor to your dinner table? Grab your ingredients, roll up your sleeves, and let’s make this Pesto Potato Burrata Pizza with Spicy Arugula. a reality. Whether it’s a casual weeknight meal or a special occasion, this pizza is guaranteed to impress. Enjoy the process of creating something delicious and share it with your family and friends. Happy cooking!
Pesto Potato Burrata Pizza with Spicy Arugula.
Ingredients
Equipment
Method
- Start by preheating your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up. Meanwhile, take your pizza dough out of the refrigerator and let it come to room temperature for about 30 minutes. This will make it easier to stretch.
- While the dough is resting, wash and peel your medium potato. Using a sharp knife or a mandoline, slice the potato very thinly (about 1/8 inch thick). You want the slices to be thin enough to cook through quickly but thick enough to hold their shape.
- In a mixing bowl, combine the potato slices with olive oil, kosher salt, black pepper, and chili flakes to taste. Toss the potatoes until they are evenly coated with the seasoning. Set aside.
- On a floured surface, use a rolling pin to stretch out your pizza dough into a round shape, about 12 inches in diameter. If the dough shrinks back, let it rest for a few more minutes before rolling again.
- Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the basil pesto evenly over the surface of the dough, leaving a small border around the edges. Layer the seasoned potato slices on top of the pesto.
- Carefully place the pizza in the preheated oven. Bake for about 12-15 minutes, or until the crust is golden and the potatoes are tender. Keep an eye on it to prevent burning, as ovens can vary.
- Once the pizza is out of the oven, tear the burrata cheese and place it in generous dollops over the hot pizza. The heat will slightly melt the burrata, creating a creamy texture.
- In a mixing bowl, toss the baby arugula with chopped fresh basil, dill, lemon juice, champagne vinegar, and a drizzle of olive oil. Season with salt and pepper to taste.
- Spoon the spicy arugula salad over the pizza just before serving. Finish with a sprinkle of toasted sesame seeds for an added crunch. Slice and enjoy your Pesto Potato Burrata Pizza with Spicy Arugula!
Notes
- Make the pizza dough in advance and store it in the refrigerator for up to 2 days or freeze it for up to 3 months.
- Homemade pesto can be made ahead and stored in an airtight container in the fridge for up to a week.
- Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or enjoy it cold for a quick snack!
