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Ultimate Pesto Potato and Burrata Pizza. picture

Pesto Potato and Burrata Pizza.

This Pesto Potato and Burrata Pizza is a game-changer! Creamy burrata, crispy potatoes, and vibrant pesto come together for a gourmet delight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza:
  • 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 pizza dough homemade or store-bought, at room temperature
  • Extra virgin olive oil for drizzling, adds richness
  • 1/3 cup basil pesto the star of the show
  • 1 medium potato thinly sliced
  • 8 ounces burrata cheese creamy and luscious
  • 1/2 cup fresh lemon micro basil or basil leaves for garnish
  • Crushed red pepper flakes for a touch of heat, optional

Equipment

  • Pizza stone or baking sheet
  • Rolling Pin
  • Sharp knife or mandoline
  • Baking parchment
  • Mixing Bowl

Method
 

Instructions
  1. Step 1: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats.
  2. Step 2: Thinly slice the medium potato using a sharp knife or mandoline, about 1/8 inch thick.
  3. 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.
  4. Step 4: Roll out the pizza dough into a circular shape, about 12 inches in diameter.
  5. Step 5: Transfer the rolled-out dough onto baking parchment, drizzle with olive oil, and spread basil pesto over the surface.
  6. Step 6: Arrange the seasoned potato slices on top of the pesto, overlapping slightly.
  7. Step 7: Tear the burrata cheese into pieces and scatter it over the potato layer.
  8. Step 8: Transfer the pizza on parchment to the preheated pizza stone or baking sheet and bake for 12-15 minutes.
  9. 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.