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 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!
