Pesto Potato Burrata Pizza

Pesto Potato Burrata Pizza

Serves: 4



  • 1/2 lb pizza dough
  • extra virgin olive oil, for drizzling
  • 1/3 cup basil pesto
  • 1 medium potato or 8 fingerling potatoes, very thinly sliced
  • 8 ounces burrata cheese, at room temperature

Herb Seasoning:

  • 2 tsp dried oregano
  • 1 T sesame seeds
  • 1 tsp lemon zest
  • 1 tsp ground cumin
  • kosher salt and black pepper
  • chili flakes

Arugula Salad:

  • 2 cups arugula
  • 1 tsp lemon juice
  • 2 T avocado oil
  • salt & pepper, to taste


  1. Pizza dough: Make the pizza dough (at least 3 hours prior) and preheat the pizza oven to 750 degrees.
  2. Herb seasoning: In a bowl, mix the oregano, sesame seeds, 1 teaspoon lemon zest, cumin, and a pinch of chili flakes, salt, and pepper.
  3. To assemble: Form the dough into pizza rounds. 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, layer on the potatoes and drizzle them lightly with olive oil, salt, and pepper.
  4. Arugula salad: Mix the avocado oil, lemon juice, salt and pepper together. Toss with the arugula.
  5. Bake: in the Ooni Koda 16 for approx. 1-2 minutes. Remove from the oven and top with burrata. Let the burrata sit on the pizza and warm, about 5 minutes.
  6. Top the pizza:  with the arugula salad or serve on the side.

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