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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.
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.
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.
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.
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.
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.
Looking for other pizza recipes? Here are my favorites:
Shredded Brussels Sprout and Bacon 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
Servings: 4
Calories Per Serving: 599 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 teaspoons dried oregano
- 1 tablespoon sesame seeds
- 2 teaspoons lemon zest + 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- kosher salt and black pepper
- chili flakes
- 1/2 pound 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, at room temperature
- 2 cups baby arugula
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons fresh dill, chopped
- 2 teaspoon champagne vinegar
- 2 teaspoons toasted sesame seeds
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!
Thin Crust Whole Wheat Pizza Dough.
Servings: 4 servings
Calories Per Serving: 136 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1/2 cup bread flour
- 1/2 cup white whole wheat or whole wheat pastry flour
- 1/4 teaspoon kosher salt
- extra virgin olive oil
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
This was really delicious! I used Roberta’s pizza dough recipe (NYT cooking). I didn’t have basil or sesame seeds but still turned out fabulous. Thanks!
Hey Sarah,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Such an unexpected combination of things in this but it turned out to be so perfect!
Hey Heather,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Delicious! Used regular mozzarella instead of burrata but will definitely be repeating with burrata. Loving all of these recipes 🙂
Hi Stephanie,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
So delicious, and so easy! I used purple potatoes, and they worked beautifully. Will definitely make again!
Hi Sierra,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This pizza was AMAZING! Loved every part of it! We were out of chili flakes but loved it all regardless.
Hi Bethany,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Did your pizza dough recipe before and loved it! But it seems with this pizza it changed a bit and some good hints (e.g. cooling it in the fridge) disappeared? Or did I just dream this?
Would be great to have the original dough recipe back, since I think it worked perfectly!!!
Thanks anyway, really love your recipes!
Felix
Hey Felix,
So sorry, you might be thinking of someone else:) Thanks for giving the recipe a try! xTieghan
I’m also under the impression that the recipe has changed. The previous one called for a bit of honey and would suggest keeping it overnight in the fridge and removing it 2-4 hours before baking (ive been Looking for the previos Recipe no tris Website and cant find it)
I do have a pizza dough recipe in the HBH Super Simple cookbook, maybe that is the one you are thinking of?
Yes! The pizza recipe was definitely different before! It called for honey and I was just looking for it and can’t find it either. It was my
Favorite pizza dough ?
Hi Monika,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Oh my god…..This was crazy good! Made for a delicious Sunday lunch at our house!
Hey Caroline,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
This recipe was seriously the BEST. Oh my goodness. Instead of traditional pizza dough, I made a quick flour, baking powder, and greek yogurt dough. Then with the potatoes, before I threw them on the pizza, I gave them a quick sear in a pan. Not anything labor intensive, just threw them in as a jumble and gave them a little heat. (I don’t have a mandolin and I got nervous about them being too thick to get done enough on the pizza and there is nothing that bugs me more than an underdone potato.)
Long time lurker and HBH recipe follower, but first time commenter– couldn’t help myself, needed people to know this recipe was that good!! Thanks Tieghan!!
Hi Maureen,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
What type of potatoes have people used for this recipe?
Hey Ben,
A russet or Yukon gold would be just great to use! I hope you love this recipe, please let me know if you give it a try! xTieghan
We will be using a high heat outdoor pizza oven and the pizza will cook in 3-4 minutes. Should we par bake the potatoes? Thanks!!
Hey Mindy,
You shouldn’t need to, but I’ve not tested this. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this for dinner tonight and it was incredible. ❤️
Hey Bernadette,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
This was excellent! These various flavors work together so well.
Hi Sharon,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
What would you recommend in place of Buratta cheese? It’s not stocked in our rural community.
Hi Ashley,
Fresh mozzarella will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
One of my all time favorites from your cookbook! This is reminding me to make again. Always a fan favorite in my home 🙂
Hi Amber,
Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
No joking, this pizza is real heaven!
Miki x
https://www.littletasteofbeauty.com/
Thank you so much!!