Cooked - Burrata Potato Pizza With Peppery Lemon Arugula

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Burrata Potato Pizza With Peppery Lemon Arugula

6.0

½ pound ball of pizza dough, at room temperature

1 tablespoon melted salted butter

2 teaspoons honey

1 tablespoon chopped fresh rosemary

2 garlic cloves, chopped

Chili flakes

1 small yukon gold or russet potato, thinly sliced

½ cup shredded fontina cheese

3 ounces prosciutto

3 tablespoons olive oil

2-3 balls burrata cheese, at room temperature

2 tablespoons lemon juice

1 tablespoon white peach balsamic vinegar, or balsamic vinegar

2-3 cups arugula

1 cup fresh basil leaves

½ cup grated parmesan cheese

Preheat the oven to 450°F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough to ¼-inch thick and transfer to the baking sheet.
Brush with melted butter, leaving a 1-inch border. Top with rosemary, garlic, chili flakes, potatoes, fontina, and prosciutto. Drizzle with 1 tablespoon olive oil.
Bake for 15 minutes, until golden and bubbly. Top with burrata and let it melt atop the hot pizza.
Toss the remaining 2 tablespoons of olive oil, lemon juice, vinegar, salt, and chili flakes with the arugula, basil, and Parmesan.
Top the pizza with the salad. Slice and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍕Pizza

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 3 weeks ago

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