Burrata Potato Pizza with Peppery Lemon Arugula
Burrata Potato Pizza with crispy prosciutto, fontina, rosemary, and a peppery lemon arugula salad tossed in a sweet peach vinaigrette.
Servings: 6
Calories: 347kcal
Ingredients
- 1/2 pound ball of pizza dough, at room temperature
- 1 tablespoon melted salted butter
- 2 teaspoons honey
- 1 tablespoon chopped fresh rosemary
- 2 garlic cloves, chopped
- chili flakes
- 1 small yukon gold or russet potato, thinly sliced
- 1/2 cup shredded fontina cheese
- 3 ounces prosciutto
- 3 tablespoons olive oil
- 2-3 balls burrata cheese, at room temperature
- 2 tablespoons lemon juice
- 1 tablespoon white peach balsamic vinegar, or balsamic vinegar
- 2-3 cups arugula
- 1 cup fresh basil leaves
- 1/2 cup grated parmesan cheese
Instructions
- 1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.2. On a lightly floured surface, roll the dough to ¼-inch thick and transfer to the baking sheet.3. Brush with melted butter, leaving a 1-inch border. Top with rosemary, garlic, chili flakes, potatoes, fontina, and prosciutto. Drizzle with 1 tablespoon olive oil.4. Bake for 15 minutes, until golden and bubbly. Top with burrata and let it melt atop the hot pizza. 5. Toss the remaining 2 tablespoons of olive oil, lemon juice, vinegar, salt, and chili flakes with the arugula, basil, and Parmesan.6. Top the pizza with the salad. Slice and serve.
Nutrition
Calories: 347kcal
