Burrata Potato Pizza with Peppery Lemon Arugula.

Burrata Potato Pizza with Peppery Lemon Arugula. Fresh pizza dough topped with rosemary, garlic, chili flakes, thinly sliced potatoes, fontina, and prosciutto. As it bakes, the prosciutto turns perfectly crisp while the cheese melts into the crust. Finish with creamy burrata and a peppery arugula-basil salad tossed with a peach vinaigrette. This pizza disappears fast, so I highly recommend making two!

I make pizza all summer long. It’s easy to throw together on any given night, and it always brings back the best memories. From summer dinners growing up to our time spent in Italy, pizza has always been one of my favorite meals. And with more Italian travel coming up this year, I’ve been craving homemade pizza nights even more.

My favorite pizzas are usually the simplest ones, made with fresh ingredients and just a handful of toppings. If you have a summer herb garden, even better. The rosemary, basil, and arugula can come straight from the garden, which is one of the best parts of cooking this time of year.

This pizza was inspired by my dad. One of the pizzas he made most often was topped with leftover French fries or roasted potatoes. It might sound a little unusual, but potatoes on pizza are truly so good and often overlooked.

He’d add garlic, oregano, chili flakes, potatoes, plenty of cheese, and always pepperoni, which we loved. His pizzas didn’t have burrata, but they were always finished with fresh basil picked straight from the garden. Simple, classic, and so delicious.

My version is just a little different. I use thinly sliced potatoes, rosemary, crispy prosciutto, creamy burrata, and a peppery arugula salad tossed with my favorite peach vinaigrette. I love using a peach balsamic vinegar or the darker balsamic from Flamingo Estate. It makes the most delicious summer dressing and pairs perfectly with the potatoes and burrata.

I’ve been so excited to share this one. It’s simple, fresh, and everything I want in a summer pizza. Make it in a pizza oven, on the grill, or in a regular kitchen oven. However you bake it, it’s always delicious.

And one more thing—if you have my Quick & Cozy Cookbook, there’s an entire pizza chapter filled with some really delicious recipes. Definitely check it out!

The Details

Ingredients 

• fresh pizza dough – homemade is great, but I love Trader Joe’s and Whole Foods dough too
• salted butter
• honey
• fresh rosemary
• garlic
• chili flakes
• a single Yukon gold or Russet potato – make sure to thinly slice
• fontina cheese
• prosciutto
• olive oil
• fresh burrata
• lemon juice
• balsamic vinegar
• wild arugula
• fresh basil
• parmesan

Kitchen Tools

For this pizza, you’ll need a baking sheet lined with parchment paper, a rolling pin for shaping the dough, and a sharp knife or mandoline to slice the potatoes paper-thin. A large mixing bowl is helpful for tossing the arugula salad, and a pizza cutter makes serving easy. If you have a pizza stone or pizza oven, those are great options too, but this recipe bakes up beautifully in a standard oven.

The Steps

Step 1: Roll Out the Dough

Preheat the oven to 450°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 10 to 12-inch oval, then transfer it to the prepared baking sheet. Don’t worry about making it perfect—rustic pizzas are always the prettiest.

Step 2: Add the Toppings

Brush the dough with melted butter, leaving a 1-inch border around the edges for the crust. Sprinkle over the rosemary, garlic, and chili flakes. Layer on the potatoes, fontina, and prosciutto, then drizzle everything lightly with olive oil.

Tip: Slice the potatoes as thinly as possible so they cook up tender with perfectly crisp edges.

Step 3: Bake Until Golden

Bake for 15 minutes, until the crust is golden, the cheese is bubbling, and the prosciutto is crisp. Remove the pizza from the oven and tear the burrata over top while it’s still warm.

Tip: Let the burrata sit for a minute or two before slicing. It becomes extra creamy and melts beautifully into the pizza.

Step 4: Toss the Salad

While the pizza bakes, whisk together the olive oil, lemon juice, peach vinegar, salt, and chili flakes. Add the arugula, basil, and Parmesan, then toss well to combine.

Tip: A peach balsamic vinegar is especially delicious here, but any good-quality balsamic works too.

Step 5: Finish and Serve

Pile the salad over the warm pizza, then slice and serve. Every bite has crispy prosciutto, creamy burrata, tender potatoes, and that bright, peppery arugula salad.

Tip: This pizza disappears fast, so if you’re feeding a crowd, I highly recommend making two.