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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.
Burrata substitute?
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.
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Absolutely delicious! This has to be my favorite recipe find of 2021! The potato with pesto and lemon does something magical to this pizza crust and what’s not to love with mushrooms and burrata? The only change I make is to use store bought pizza dough in a sheet pan and occasionally add caramelized onions. It’s outstanding!! Thank you so much for sharing this!
Hey Christy,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan
Recently made this! The mix of flavors was great! First time I’ve tried burrata, and it was pretty spectacular.
Hey Jane,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
I was a little nervous making this as i hadn’t made pizza dough before, but it was so easy and the flavors where delicious! Will definitely be trying out your other pizzas 🙂
Thank you so much Katie! I am really glad this turned out so well for you! I hope you love all of the other pizzas you try! xTieghan
Instead of deciding between fontina and Havarti, we used some of each. Absolutely delicious.
Aw I love that! Thank you so much Deb! xTieghan
Hi! So excited to try this tomorrow night- just curious is there is a meat you would suggest to add? My husband is hesitant about not having meat with this. Thanks!
Hi Tayler,
Really anything he likes would be good, but I would recommend sausage! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks great! Do you need to adjust the cook time if you only have enough dough to make half the recipe? 🙂
Hey Whitney! I would start checking the pizza 2-3 minutes early to ensure it’s cooked perfectly for you! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Super excited to make this pizza this afternoon. I will be using my sourdough starter (just getting started on adventures with fermented foods) to make sourdough pizza crust. Thank you for your inspiring recipes, i love all forms cooking but sometimes it can be stressful but your recipes are always spot on.
Thank you so much Jessica! I am so glad this recipe turned out so well for you! xTieghan
Hi Ruth,
Looks yummy! May i ask pls a recipe
Of the pizza dough! ❤️
Thank you!
Hi! I will leave a recipe for the pizza dough below! I hope you love this! xTieghan
Oh my goodness I LOVE this potatoes on pizza!!! And with mushrooms?? Heaven. LOVING this recipe so so much. Can’t wait to dive into this in the next few weeks with a gluten-free base. Our kids schools just got cancelled for like three weeks from the Coronavirus spread, so I’ll be cooking up a storm! Thanks for the recipe!!
Wow that is so long! I hope you all love this recipe, Jennifer! I hope you are all staying healthy! xTieghan
Love you recipes! Any suggestions for substituting the potatoes to make this nightshade free? Thanks!
Hi Adrienne!! You can either just omit the potatoes all together or sub them with very thinly slices beets or sweet potatoes, Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks like another great recipe!. The only thing that is difficult, is getting a good Burrata like free range. Since I have heard about how the buffalos are abused for producing the milk for Burrata, I usually skip it and choose free range Mozzarella as substitute. You can get Burrata here in every store nowadays in Germany, but most likely as a mass product. Thanks for all your inspiring recipes Tieghan, I have both of your books and I love them!
Hi Dani! I am so glad this turned out so well for you, thank you! xTieghan
This is such a unique combination of ingredients. What a great idea. I need to look for burrata cheese here in KC to see if I can get it. I’ve never used it before but would love to try it on a bunch of different recipes. Thanks so much for all your hard work to bring us such great ideas.
Do you have a recipe for pizza dough? Looks great!
Hi Darrien! I do have one! I will leave the link below! I hope you love this recipe if you try it! xTieghan
https://www.halfbakedharvest.com/french-onion-mushroom-pizza/#bo-recipe
Just the one potato is all that is needed. I don’t have a mandolin but for this I just used a potato peeler to shave off very thin slices. Yum!
Thank you so much Mary Ellen! I hope you try this! xTieghan
Looks delicious, but I’d leave the potatoes off
Thank you Ruth! I hope you love this if you get a chance to try it! xTieghan