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Amazing Pesto Potato Burrata Pizza with Spicy Arugula. image

Pesto Potato Burrata Pizza with Spicy Arugula.

This Pesto Potato Burrata Pizza is a flavor explosion! Creamy burrata, earthy potatoes, and vibrant pesto come together for a delightful twist on pizza.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 teaspoons dried oregano adds aromatic flavor
  • 1 tablespoon sesame seeds provides a nutty crunch
  • 2 teaspoons lemon zest brightens the flavors
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cumin adds warmth and depth
  • to taste Kosher salt and black pepper for seasoning
  • to taste Chili flakes for a touch of heat
  • 1/2 pound pizza dough at room temperature
  • Extra virgin olive oil for drizzling
  • 1/3 cup basil pesto the flavorful sauce
  • 1 medium potato very thinly sliced
  • 8 ounces burrata cheese at room temperature
  • 2 cups baby arugula for a peppery finish
  • 1/2 cup fresh basil leaves chopped
  • 2 tablespoons fresh dill chopped
  • 2 teaspoons champagne vinegar adds acidity
  • 2 teaspoons toasted sesame seeds for garnish

Equipment

  • Pizza stone or baking sheet
  • Rolling Pin
  • Sharp knife or mandoline
  • Mixing bowl
  • Pastry brush

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!