Pesto + Potato + Burrata Pizza

Pesto + Potato + Burrata Pizza

Serves: 4



  • 1/2 lb pizza dough
  • extra virgin olive oil, for drizzling
  • 1/3 cup lemon basil pesto (below) or store-bought pesto (Costco)
  • 1 medium gold / white potato or 8 fingerling potatoes, very thinly sliced
  • 2 tsp everything bagel seasoning (Olde Thompson) or herb seasoning (see below)
  • 8 ounces burrata cheese or goat cheese, at room temperature
  • fresh basil leaves, for garnish
  • fresh thyme leaves, for garnish

Lemon Basil Pesto:

  • 2 cups packed fresh basil
  • 3 T toasted nuts, such as pine nuts or sliced almonds
  • 1/3 cup finely grated parmesan or pecorino
  • 1 lg. clove of garlic
  • 1/4 cup of extra-virgin olive oil
  • zest and juice of 1 lemon
  • pinch of crushed red pepper flakes
  • kosher salt

Herb Seasoning (Optional):

  • 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 (Optional):

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


  1. Make the Pizza dough:
    Make the pizza dough.
  2. Make the Lemon Basil Pesto:
    In a blender or food processor, combine the basil, nuts, parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes.  Pulse until smooth but still a little chunky. Taste and add salt as needed. (This can be made up to 1 week in advance.)
  3. Make the Herb Seasoning (If not using the everything bagel seasoning):
    In a bowl, mix the oregano, sesame seeds, 1 teaspoon lemon zest, cumin, and a pinch of chili flakes, salt, and pepper.
  4. Make the Arugula Salad:
    Mix the avocado oil, lemon juice, salt and pepper together. Toss with the arugula.
  5. Make the Pizza:
    On a lightly floured work surface, roll out the dough to a 1/4-inch thickness.  Carefully transfer the dough to the prepared baking sheet. Spread the pesto evenly over the dough, leaving a 1-inch border. Layer on the cheddar cheese, then the sliced potato. Drizzle the pizza with olive oil (1 1/2 tsp) and sprinkle with everything bagel spice. Bake (See instructions here) until the crust is golden and the potatoes are crisp. Take the pizza out of the oven. Top the pizza with burrata, allowing it to warm through, about 5 minutes. Top with the fresh basil and thyme.
  6. Top the Pizza with the Arugula Salad:
    Top the pizza with the arugula salad or serve on the side.

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