Pesto Potato and Burrata Pizza.
There’s something undeniably magical about pizza. It’s a canvas for creativity, a comfort food that brings people together, and a dish that has infinite possibilities. Today, I want to introduce you to a delightful combination that takes pizza to another level: Pesto Potato and Burrata Pizza. This recipe is a beautiful blend of fresh ingredients, creamy burrata, and vibrant pesto, making it the perfect dish for any occasion. So, roll up your sleeves and let’s dive into making this mouthwatering pizza!
Why I Love This Recipe
This Pesto Potato and Burrata Pizza is everything I love about cooking—simple yet impressive, fresh yet comforting. The crispy potato slices add a unique texture, while the creamy burrata elevates each bite. The aromatic basil pesto brings everything together, making it feel like a gourmet meal right from your kitchen. Plus, it’s an excellent way to change up pizza night and impress your friends and family with something a little different!
Ingredient Breakdown
To create this stunning pizza, you’ll need the following ingredients:
- 2 teaspoons dried oregano – Adds depth and a touch of earthiness.
- 1 tablespoon raw sesame seeds – Offers a subtle crunch and nutty flavor.
- 1 tablespoon fresh grated lemon zest – Brightens the dish with a hint of citrus.
- 1 teaspoon ground cumin – Provides warmth and complexity.
- Kosher salt and black pepper – Essential for seasoning.
- 1/2 pound homemade or store-bought pizza dough – The base of our pizza; make sure it’s at room temperature.
- Extra virgin olive oil – For drizzling, adds richness.
- 1/3 cup basil pesto – The star of the show, vibrant and flavorful.
- 1 medium potato – Thinly sliced, provides a hearty topping.
- 8 ounces burrata cheese – Creamy and luscious, a perfect pairing with pesto.
- 1/2 cup fresh lemon micro basil or basil leaves – For garnish, adding freshness.
- Crushed red pepper flakes – For a touch of heat, optional.
Gear Checklist
Before you start, make sure you have the following tools on hand:
- Pizza stone or baking sheet – For baking the pizza to perfection.
- Rolling pin – To roll out the dough evenly.
- Sharp knife or mandoline – For thinly slicing the potato.
- Baking parchment – To prevent sticking.
- Mixing bowl – For combining ingredients.
Pesto Potato and Burrata Pizza: From Prep to Plate
Now, let’s get started on our pizza!
Step 1: Preheat Your Oven
Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it preheats to ensure it gets nice and hot.
Step 2: Prepare the Potato
Thinly slice the medium potato using a sharp knife or mandoline. The slices should be about 1/8 inch thick to ensure they cook evenly and become tender.
Step 3: Season the Potato
In a mixing bowl, combine the potato slices with 1 teaspoon dried oregano, 1 tablespoon raw sesame seeds, 1 tablespoon fresh grated lemon zest, 1 teaspoon ground cumin, and a generous sprinkle of kosher salt and black pepper. Toss to coat the potato slices evenly.
Step 4: Roll Out the Dough
On a lightly floured surface, take your 1/2 pound pizza dough and roll it out into a circular shape, about 12 inches in diameter. If the dough shrinks back, let it rest for a few minutes before rolling again.
Step 5: Assemble the Pizza
Transfer the rolled-out dough onto a piece of baking parchment. Drizzle the dough lightly with extra virgin olive oil. Spread 1/3 cup basil pesto evenly over the surface, leaving a small border around the edges.
Step 6: Layer the Potato
Arrange the seasoned potato slices on top of the pesto, overlapping them slightly to create a beautiful pattern. This will help ensure every bite is packed with flavor.
Step 7: Add the Burrata
Tear the 8 ounces burrata cheese into pieces and scatter it over the potato layer. The creamy cheese will melt beautifully as the pizza bakes.
Step 8: Bake the Pizza
Using a pizza peel or the back of a baking sheet, carefully transfer the pizza on parchment onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the potatoes are tender.
Step 9: Garnish and Serve
Once baked, remove the pizza from the oven. Sprinkle the top with 1/2 cup fresh lemon micro basil or basil leaves and some crushed red pepper flakes if desired. Drizzle with a little more olive oil for an extra touch of flavor. Slice and enjoy your Pesto Potato and Burrata Pizza!
Holiday & Seasonal Touches
This pizza is versatile and can be adapted for different occasions. Consider these ideas:
- Spring: Top with fresh asparagus or peas for a springtime twist.
- Summer: Add heirloom tomatoes for a burst of color and flavor.
- Fall: Incorporate roasted pumpkin or squash slices for a cozy autumn vibe.
- Winter: Serve alongside a warm salad with roasted vegetables for a comforting meal.
Flavor Logic
The combination of flavors in this Pesto Potato and Burrata Pizza is truly remarkable. The creamy burrata contrasts beautifully with the crispy, tender potatoes, while the bright and herbaceous pesto ties everything together. The lemon zest adds a refreshing brightness, and the sesame seeds give a delightful crunch. Each bite is a balance of creamy, crunchy, and aromatic elements, making it a delightful experience for your taste buds.
Store, Freeze & Reheat
If you have leftovers (which I doubt!), here’s how to store them:
Allow the pizza to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in a preheated oven at 375°F (190°C) until warmed through, about 10-12 minutes. For longer storage, you can freeze the baked pizza. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to enjoy, bake it straight from the freezer at 400°F (200°C) for about 20-25 minutes or until heated through.
Common Qs About Pesto Potato and Burrata Pizza.
Can I use different types of cheese?
Absolutely! If you can’t find burrata, fresh mozzarella or ricotta would work well as alternatives.
What type of pesto should I use?
Homemade basil pesto is best for freshness, but store-bought options are also great in a pinch. Just check for quality ingredients!
Can I add protein to this pizza?
Yes! Grilled chicken or sautéed mushrooms would be delicious additions, making the pizza heartier.
How do I make this pizza gluten-free?
Simply use a gluten-free pizza dough instead of regular pizza dough, and you’re all set!
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Make It Tonight
Now that you’ve got the scoop on this delicious Pesto Potato and Burrata Pizza, it’s time to get cooking! With simple ingredients and straightforward steps, you’ll have a gourmet pizza on your table in no time. Whether it’s for a casual dinner, a festive gathering, or just because you’re craving something delicious, this pizza is sure to please. Enjoy every cheesy, pesto-infused bite!
Pesto Potato and Burrata Pizza.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
- Step 2: Thinly slice the medium potato using a sharp knife or mandoline, about 1/8 inch thick.
- Step 3: In a mixing bowl, combine the potato slices with dried oregano, raw sesame seeds, lemon zest, ground cumin, and a sprinkle of salt and pepper. Toss to coat.
- Step 4: Roll out the pizza dough into a circular shape, about 12 inches in diameter.
- Step 5: Transfer the rolled-out dough onto baking parchment, drizzle with olive oil, and spread basil pesto over the surface.
- Step 6: Arrange the seasoned potato slices on top of the pesto, overlapping slightly.
- Step 7: Tear the burrata cheese into pieces and scatter it over the potato layer.
- Step 8: Transfer the pizza on parchment to the preheated pizza stone or baking sheet and bake for 12-15 minutes.
- Step 9: Once baked, sprinkle with micro basil or basil leaves and crushed red pepper flakes. Drizzle with olive oil before serving.
Notes
- For a gluten-free option, use gluten-free pizza dough.
- Leftover pizza can be stored in an airtight container in the fridge for up to 3 days.
- Consider adding seasonal toppings like asparagus in spring or heirloom tomatoes in summer.
