Easy Potato and Wild Mushroom Burrata Pizza…for nights when you’re looking for a really good pizza…that’s also homemade, vegetable-filled, and cheesy. Pizza dough topped with basil pesto, thinly sliced potatoes, fontina cheese, and thyme roasted mushrooms. As soon as this pizza comes out of the oven, top it with fresh burrata and basil and smell the deliciousness. Every last bite of this pizza is so good and super fresh. It’s the perfect springtime pizza…cheesy AND veggie-filled. Balance.
March, April, May, and June are some of the hardest months for me weather-wise. Here in the mountains, the springtime months tend to be snowy white (March is typically the snowiest month in Colorado) followed up with mucho mud in May. It’s a long, colorless season. And frankly, it’s not really what I would call “spring”. I always say that our spring actually happens over the summer months. Then we just move right on into fall. I’m sure there are many who would disagree with me. But I guess coming from hot Cleveland summers, the summers here just feel more like spring to me.
I know, maybe not ideal, but the one thing that helps me get through this more “colorless” time of year is using as much color as I can while cooking and baking. Not only is using colorful ingredients fun and pretty, but colorful food equals flavorful (typically healthy) food.
Which brings me to this pizza. It’s perfect for March. Still hearty with the potatoes and mushrooms, but yet it has plenty of springtime vibes. There’s plenty of basil pesto, burrata cheese, and veggies.
Here are all the details.
Start with the dough. I always use my dough recipe from the HBH Super Simple cookbook, but feel free to use store-bought too. Just be sure the dough is room temperature. Using cold dough is never ideal and it’s trickier to work with.
Next the mushrooms. Toss your favorite combination of wild mushrooms with olive oil, plenty of fresh thyme, garlic, salt, and pepper. You’ll want to make sure to coat everything well in olive oil to ensure the mushrooms turn golden. The key here is to first roast the mushrooms before adding them to the pizza. This guarantees that the shrooms will caramelize, then become crisp and flavorful.
While that’s happening, prep the pizza crust. Just roll the dough, spread on the pesto, then layer with very thinly sliced potatoes and fresh rosemary. You’ll want to make sure to thinly slice the potatoes so that they can properly cook as the pizza dough cooks. At this point, toss the pizza into the oven and get it baking before adding any more topping. This is key for making sure that pizza has a nice crust and isn’t soggy in the center.
Once the pizza has cooked a few minutes, remove it from the oven. Add fontina cheese and the roasted mushrooms, then continue baking until the cheese has melted. As soon as the pizza comes out of the oven the second time, add the burrata. Then allow the cheese to sit atop the pizza for a few minutes to melt.
Top with fresh micro basil (or just regular basil). Smell the deliciousness.
Every bite is a touch basily, hinted with fresh rosemary and thyme, and a little bit cheesy. The combo of starchy potatoes plus roasted mushrooms are truly mouth-watering. Especially when burrata is involved.
So. Very. GOOD.
Now, since I know I will get asked this question, yes you can use another cheese like fresh mozzarella, ricotta, or crumbled goat cheese. But before you do, just check with your local grocery store to see if they carry burrata cheese. It’s now commonly sold just about everywhere, so I’m thinking that most of you should be able to find it! And trust me, it’s worth locating, burrata cheese is like no other.
Think mozzarella on the outside, but creamy ricotta on the inside. So good!
And with that, Thursday night pizza is covered…fancy(ish), but oh so simple!
This pizza can be made quicker than ordering out. It’s healthier and more delicious. And the biggest bonus? Assuming you can easily access these ingredients (fingers crossed), you don’t need to encounter a single soul and you’ll know that no strangers touched your food. So no germs! Homemade pizza in for the win. Always.
PS. Saint Patrick’s Day is next week, does a potato pizza count as an Irish inspired recipe?! I wonder…
PSS. My brain is a little tired today so I’m sorry if this post is difficult to follow. If you take away anything from my rambles, let it be that this pizza is exactly what you need to be making…right now, this weekend, or at least sometime this spring. It’s cheesy, and there are potatoes, mushrooms, and greens involved…that’s what I call a well-balanced meal.
Looking for more homemade pizza options, click here!
Lastly, if you make this Potato and Wild Mushroom Burrata Pizza, 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!
Potato and Wild Mushroom Burrata Pizza.
Calories Per Serving: 246 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 3 tablespoons extra virgin olive oil
- 2 cups wild mushrooms, roughly torn
- 3 sprigs fresh thyme
- 3 cloves garlic, smashed
- kosher salt and black pepper
- crushed red pepper flakes
- 1/2 pound pizza dough, at room temperature
- 1/3 cup basil pesto
- 1 medium potato, very thinly sliced
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fresh lemon zest
- 1 cup shredded fontina or Havarti cheese
- 8 ounces burrata cheese, at room temperature
- 1/2 cup fresh lemon micro basil or basil leaves
- 1. Preheat the oven to 450 degrees F. On a rimmed baking sheet, combine the olive oil, mushrooms, thyme, garlic, and a pinch each of salt and crushed red pepper flakes. Transfer to the oven and bake for 15 minutes, until the edges begin to crisp. Watch closely.2. Meanwhile, grease a large baking sheet with olive oil. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto and top evenly with sliced potatoes, rosemary, and lemon zest. Drizzle lightly with olive oil, season with salt and pepper.3. Transfer the pizza to the oven and bake for 10 minutes. Remove from the oven and top with the fontina cheese and the roasted mushrooms. Return the pizza to the oven and bake another 5-8 minutes, until the cheese is melted. 4. Remove the pizza from the oven and top with burrata. Allow the burrata to sit on the pizza and warm throughout, about 5 minutes. Top with basil. Enjoy!