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Pesto Potato Burrata Pizza with Spicy Arugula. Homemade pizza dough topped with herbs, basil pesto, and thinly sliced potatoes, then baked until the crust is golden and perfect. As soon as the pizza comes out of the oven, top it with fresh burrata cheese and a simple herby, lemony arugula. Every last bite of this pizza is delicious and super fresh making it the perfect January pizza. It’s cheesy, but veggie filled too.

Pesto Potato Burrata Pizza with Spicy Arugula | halfbakedharvest.com

This might just be my favorite pizza. Something about the combination is so good. And while I didn’t used to think potatoes really belonged on pizza, they do! They get a little crispy, and with the pesto, plus cheese, they really are so delicious!

I’m not sure why, but I’m on a real pesto kick this week making recipe after recipe with pesto as the main flavor. I think it’s these cold January days. They’re leaving me wanting something bright and fresh, but still somewhat cozy too. It’s all about finding that balance right now!

Bonus, this pizza only takes about 30 minutes from start to finish, which is kind of perfect for a busy Monday.

Pesto Potato Burrata Pizza with Spicy Arugula | halfbakedharvest.com

The details – start with the dough

You can use store-bought or homemade dough. I always just make my own since it’s so quick and easy. I’m sharing my whole wheat dough below, but as I said, if pizza dough intimidates you, just grab it from the store. I love whole foods dough.

If you’re making the dough at home, it’s simply yeast with with water, flour, and salt. I based the recipe off of my favorite dough recipe in the new HBH cookbook.

Pesto Potato Burrata Pizza with Spicy Arugula | halfbakedharvest.com

Assemble

I make an herb mix inspired by Mediterranean flavors: oregano, sesame seeds, lemon and cumin. It sounds different, but with the potatoes it’s such a nice compliment of flavors.

When you’ve got your dough at room temperature, push it out onto a floured surface to create a nice big circle (or oval). I like to get mine super thin. Then sprinkle the dough with that herb/seed mix, layer on the pesto and potatoes, and bake.

While the pizza is baking I mix the arugula. It’s kind of like a salad, kind of like a simple herby topping. I use it on a lot of pizzas, it’s my favorite.

It’s herby, with a lemony, peppery bite and I love the small crunch the sesame seeds add.

Pesto Potato Burrata Pizza with Spicy Arugula | halfbakedharvest.com

Finish it up

As soon as the pizza comes out of the oven, add the burrata. Allow the cheese to sit for a few minutes to melt into the pizza.

You can use another cheese like fresh mozzarella. But before you do, check with your local grocery store to see if they carry burrata cheese. It’s commonly sold just about everywhere, so I think most of you should be able to find it! It’s very much worth locating, burrata cheese is like no other. It’s mozzarella on the outside, but a creamy ricotta on the inside.

Pesto Potato Burrata Pizza with Spicy Arugula | halfbakedharvest.com

When it melts over the warm pizza it really becomes amazing.

Enjoy all the deliciousness this pizza has to give. It’s light – yet hearty, cheesy and carb heavy – yet full of greens too. Gotta love a balanced pizza.

Pesto Potato Burrata Pizza with Spicy Arugula | halfbakedharvest.com

Looking for other pizza recipes? Here are my favorites: 

Shredded Brussels Sprout and Bacon Pizza

Sheet Pan Alla Vodka Pizza

Pesto Pizza with Feta Stuffed Crust

Lastly, if you make this Pesto Potato Burrata Pizza with Spicy Arugula, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pesto Potato Burrata Pizza with Spicy Arugula

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 463 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 450° F. Rub a large baking sheet with olive oil.
    2. In a bowl, mix the oregano, sesame seeds, 1 teaspoon lemon zest, cumin, and a pinch of chili flakes, salt, and pepper. 
    3. On a lightly floured surface, push the dough out until it's 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 herb/seed mix, using as little or as much as you'd like. Dollop on the pesto, then layer on the potatoes, drizzling them lightly with olive oil, salt, and pepper.
    4. Bake for 10-15 minutes or until the crust is golden and the potatoes are crisp. Remove from the oven and top with burrata. Let the burrata sit on the pizza and warm, about 5 minutes.
    5.  Meanwhile, toss together the arugula, basil, dill, vinegar, 1 teaspoon lemon zest, lemon juice, sesame seeds, and a pinch of chili flakes, salt, and pepper. Top the pizza with arugula, drizzle over some olive oil. Eat!
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Thin Crust Whole Wheat Pizza Dough.

Prep Time 15 minutes
Total Time 2 hours
Servings: 4 servings
Calories Per Serving: 150 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. In a large bowl, combine the water and yeast, stirring to dissolve. Let sit 5 minutes.
    2. Add in the bread flour, whole wheat flour, and salt, stirring with a spoon until the dough comes together but is still sticky. On a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. Alternately, all of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.
    3. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 2-4 hours, until doubled in size.

Notes

Makes 1lb of pizza dough
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Pesto Potato Burrata Pizza with Spicy Arugula | halfbakedharvest.com

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Comments

  1. I admittedly always bought Trader Joe’s pizza dough. Now we don’t live anywhere near one. This pizza dough recipe is awesome. I’ve never made yeast pizza dough and this was so easy that you could almost memorize the recipe. We topped it with sauce, mozzarella and pepperoni. Turned out perfect and my toddler couldn’t stop eating it. Me either. It made the perfect amount for a half sheet cookie sheet.

    1. Hey Tinessa,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! xTieghan

    1. Hey Angie,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

    1. Hi Monica,
      Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xx

  2. 5 stars
    I can’t find the words to give this pizza enough praise. Flavor upon flavor! Wowzers! Addicted. My eyes rolled back in my head and I am pretty sure I made food noises with every bite. I’ve never had burrata cheese before and now I can’t wait to try more of your pizza recipes with it! (I didn’t have champagne vinegar but substituted with rice vinegar and it was still delish).

    You are amazing, T!

    1. Hey Sharie,
      Totally! Just keep in the fridge and bring back to room temp when you are ready to use it. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Amanda,
      Totally, that will work well for you. Let me know if you give the recipe a try, I hope you love it! xTieghan

  3. 5 stars
    This was so good! I never would have put together these ingredients but Tieghan, you have created a uniquely delicious pizza! Thanks again for another great dish