Pesto Potato and Burrata Pizza.
Making tonight a pizza night with this Pesto Potato and Burrata Pizza.
Can you guys tell that I am craving spring? I mean, do you see all the green happening on this pizza? I am definitely ready for some spring weather, fresh produce, and new recipe inspiration. Anyone else feeling the same right about now?
That said, it’s still cold and I’m still craving comfort food, which is why I am sharing this pizza. It’s a mix of winter comfort food with a hint of spring, and I am loving every bite of it. But with a pizza covered in basil pesto, thinly sliced potatoes, and burrata cheese, what on Earth is not to love? Every bite is DELICIOUS.
Question: do you guys make homemade pizza often?
For me, homemade pizza is a weekly dinner. It’s so easy, so good, and everyone loves it, but after having a couple of people tell me they never make pizza at home, I wondered, “why the heck not?”. To make things extra quick and easy, I often make my pizza dough over the weekend and keep it in the fridge until ready to bake. This makes pizza night a less than thirty minute dinner. Of course, if you don’t have dough made, you can always use store bought. Whole Foods carries a pretty good regular and whole wheat dough. For toppings I usually just use up whatever odds and ends are in my fridge and most of the time my pizzas turn out awesome.
So you see, super easy. This is why Monday night is a great pizza night. You guys with me? Cool.
This is one of my simpler pizzas, but I promise it’s mouth wateringly good. I really wanted to let the pesto, potatoes, and burrata shine and not overwhelm the pizza with too many flavors…which I sometimes have a tendency to do.
I started out with room temperature pizza dough. This is really, really important. If your dough is not at room temperature, it’s not going to roll out nicely or bake up beautifully, so make sure to remove your dough from the fridge at least an hour before baking or even up to all day.
Since I wanted to add a pop of flavor to the dough itself, I made up a quick spice mix that’s very similar to a middle eastern za’atar. It’s a mix of oregano, sesame seeds, lemon, cumin, salt, and pepper. No crazy flavors, but I LOVE the additional flavor this mix adds to the dough. It gives a pop of brightness and some added texture too. From there comes the pesto and potatoes. The key with the potatoes is to slice them very, very thin. That way they cook up perfectly on top of the pizza…crispy on the edges and soft in the center.
When the pizza comes out of the oven, top with fresh burrata and all the basil you can find. I used micro lemon basil, but regular basil works just about the same.
Then simply eat and enjoy all the deliciousness this pizza has to give. It’s light, yet hearty, cheesy, carby, and very green…meaning it’s the perfect Monday health food!
And after my weekend, I really just need a good pizza to ease into the week. I spent the last few days taking care of one sick little baby goat who we think has pneumonia. I had my brother take him to the vet on Saturday (major shout out to Trevor for coming through and helping me out over the past two weeks!) and he’s doing better. Praying the little guy makes it!
Also, we have a mountain lion situation, so you know, there’s that too.
Yes, I am serious, a mountain lion. And he’s already eaten the neighbor’s thirty pound turkey and all of their chickens. Totally serious. Praying he leaves our goats and chickens alone, but um, it’s very, very scary having a mountain lion in the area. Our electrician at the studio said he saw the lion walking on our property fence the other day.
Literally no fun at all. I don’t think I’m cut out for this animal caretaker life. it’s stressful. Good news is that today is my last day of taking care of all these animals. Dad’s on his way home from South Korea and I could not be more excited. Although, I will miss having Merle (my littler sister’s dog) in my house. He’s the best, and I loved having him around. He kind of just went with me everywhere. I loved it.
So yeah, I need pizza tonight. You do too.
Watch the How To Video Here:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pesto Potato and Burrata Pizza
Course: Main Course
Cuisine: American, Italian
Keyword: potato pizza, quick recipe, vegetarian pizza
A light, yet hearty, cheesy, carby, and very green pizza...meaning it's the perfect Monday health food!
- 2 teaspoons dried oregano
- 1 tablespoon raw sesame seeds
- 1 tablespoon fresh grated lemon zest
- 1 teaspoon ground cumin
- kosher salt and black pepper
- 1/2 pound homemade or store-bought pizza dough, at room temperature
- extra virgin olive oil, for drizzling
- 1/3 cup basil pesto
- 1 medium potato, very thinly sliced
- 8 ounces burrata cheese
- 1/2 cup fresh lemon micro basil or basil leaves
- crushed red pepper flakes
1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
2. In a small bowl, combine the oregano, sesame seeds, lemon zest, cumin, an a generous pinch of both salt and pepper.
3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Rub the dough with olive oil and sprinkle with the seed mix, using as little or as much as you'd like. Dollop the dough with pesto and layer on the sliced potatoes, drizzling them lightly with olive oil, salt and pepper.
4. Transfer the pizza to the oven and bake for 10-15 minutes or until the crust is golden and the potatoes are crisp. Remove from the oven and top with burrata. Allow the burrata to sit on the pizza and warm through, about 5 minutes. Sprinkle on the basil, and crushed red pepper flakes. Slice and enjoy!
Cheese, carbs, and veggies…making Monday great!
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