Description
This Pesto Potato Prosciutto Pizza combines the crispiness of a thin pizza crust with the rich flavors of basil pesto, tender potato slices, and salty prosciutto. Topped with creamy burrata and vibrant micro arugula, it offers a gourmet twist on traditional pizza, perfect for a sophisticated yet easy-to-make meal.
Ingredients
Scale
Pizza Base and Toppings
- 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
- Preheat Oven and Prepare Dough: Preheat your oven to 450° F (232° C). On a lightly floured surface, roll or press out the pizza dough ball until it’s thin, about a 10 to 12-inch circle. Transfer the dough carefully onto a baking sheet.
- Brush and Seed the Crust: Lightly brush the dough crust with extra virgin olive oil. Sprinkle the surface evenly with toasted sesame seeds to add a nutty crunch and flavor.
- Layer Pesto and Vegetables: Spread the basil pesto evenly over the surface of the dough. Arrange thinly sliced shallots on top of the pesto, followed by a generous layer of shredded mozzarella or provolone cheese. Then, arrange the very thinly sliced potato slices over the cheese layer. Drizzle a bit of olive oil over the potatoes and season with salt, freshly ground black pepper, and chili flakes to taste.
- Add Fresh Herbs and Prosciutto: Lay fresh basil leaves and thin slices of prosciutto on top of the potatoes, distributing them evenly across the pizza for balanced flavor.
- Bake the Pizza: Place the baking sheet in the preheated oven and bake for 10 to 15 minutes, or until the crust is golden brown and crispy and the prosciutto has crisped up.
- Add Burrata and Warm Through: Remove the pizza from the oven, break the burrata cheese into pieces, and scatter it over the hot pizza. Allow the burrata to warm and soften slightly from the residual heat for a few minutes.
- Garnish and Serve: Top the pizza with fresh micro arugula. Drizzle with a little extra virgin olive oil and sprinkle sea salt for finishing touches. Slice and enjoy immediately.
Notes
- Use very thinly sliced potato to ensure they cook fully and become tender during baking.
- Allow the burrata to come to room temperature before adding it to the pizza for the best creamy texture.
- For extra crunch, use a pizza stone or preheat the baking sheet in the oven before placing the dough on it.
- The chili flakes can be adjusted or omitted based on your spice preference.
- If you don’t have micro arugula, baby arugula or fresh arugula leaves can be used as a substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Pesto pizza, Potato pizza, Prosciutto pizza, Burrata pizza, Italian pizza recipe, Gourmet pizza, Thin crust pizza
