Dinner

Pesto Potato Prosciutto Pizza with Burrata and Micro Arugula Recipe

ByJack Voss October 31, 2025October 31, 2025

Introduction

This Pesto Potato Prosciutto Pizza offers a delightful combination of crispy thin crust, creamy burrata, and fresh basil pesto. Topped with tender potato slices and salty prosciutto, it’s a unique and flavorful twist on a classic favorite that’s perfect for sharing.

A round pizza with a golden brown crust covered in white sesame seeds sits on a piece of parchment paper over a wooden surface. The base layer shows slightly charred, light beige dough with thin slices of mushroom scattered around. Above this, there are pieces of dark red cured meat arranged unevenly. Large dollops of white, creamy cheese with a smooth texture are placed on top, and bright green leafy herbs and microgreens are spread all over the pizza, adding freshness and color. The green herbs look slightly wet and glossy with a hint of oil drizzled over the cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 pound (8 ounces) ball of pizza dough, at room temperature
1 tablespoon extra virgin olive oil
1/4 cup grated parmesan cheese
2 tablespoons toasted sesame seeds
1/3 cup basil pesto
1 shallot, thinly sliced
3/4 cup shredded mozzarella or provolone cheese
1 medium potato, very thinly sliced
Chili flakes, to taste
1/2 cup fresh basil leaves
3 ounces thin sliced prosciutto
8 ounces burrata, at room temperature and patted dry
1 cup micro arugula

Instructions

Step 1: Preheat your oven to 450°F (230°C). On a lightly floured surface, stretch or roll the pizza dough into a thin 10-12 inch circle. Transfer the dough carefully onto a baking sheet.
Step 2: Lightly brush the dough with olive oil and sprinkle evenly with toasted sesame seeds. Spread the basil pesto over the surface of the dough.
Step 3: Arrange the thinly sliced shallots over the pesto, then sprinkle the shredded mozzarella or provolone cheese evenly on top.
Step 4: Layer the very thin potato slices over the cheese. Drizzle with a little olive oil and season with salt, pepper, and chili flakes to taste.
Step 5: Place fresh basil leaves and prosciutto slices evenly across the pizza.
Step 6: Bake in the preheated oven for 10-15 minutes, or until the crust is golden brown and the prosciutto edges are crisp.
Step 7: Remove from the oven and tear the burrata into pieces, placing them gently over the hot pizza to warm through.
Step 8: Garnish with micro arugula, a fresh drizzle of olive oil, and a sprinkle of sea salt. Slice and serve immediately.

Tips & Variations

For an extra crisp crust, bake the dough 3-4 minutes before adding toppings.
Substitute goat cheese for burrata if you prefer a tangier flavor.
Use fingerling potatoes for a slightly sweeter, waxier texture.
Add a squeeze of lemon juice over the micro arugula for a bright finish.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to preserve the crust’s texture. Burrata is best added fresh and not reheated to maintain its creamy quality.