Why You’ll Love This Pizza

• Crispy artisan-style crust
• Creamy, rich burrata cheese
• Thin, crispy roasted potatoes
• Bright and refreshing lemon arugula topping
• Perfect balance of rich and fresh flavors
• Restaurant-quality results at home
• Vegetarian-friendly

Ingredients

For the Pizza Dough

• 3 cups (375g) bread flour
• 1 teaspoon instant yeast
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 1 cup (240ml) warm water

Or use 1 pound store-bought pizza dough.

For the Potato Topping

• 2 medium Yukon Gold potatoes, very thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 teaspoon fresh thyme leaves

For the Garlic Olive Oil Base

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, finely minced
• ¼ teaspoon red pepper flakes (optional)

For the Pizza

• 8 ounces fresh burrata cheese
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• Freshly cracked black pepper
• Flaky sea salt

For the Lemon Arugula Salad

• 3 cups fresh arugula
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Pinch sea salt
• Pinch black pepper

Optional Garnishes

• Hot honey
• Fresh basil leaves
• Microgreens
• Extra Parmesan shavings
• Truffle oil drizzle

Equipment Needed

• Pizza stone or baking steel
• Pizza peel or baking sheet
• Mandoline slicer (recommended)
• Mixing bowls
• Rolling pin (optional)

Step-by-Step Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, yeast, and salt.

Add the warm water and olive oil. Mix until a shaggy dough forms.

Transfer to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.

If using store-bought dough, allow it to come to room temperature for at least 30 minutes before stretching.

Step 2: Prepare the Potatoes

Preheat your oven to 450°F (230°C).

Wash and dry the potatoes thoroughly.

Using a mandoline or sharp knife, slice the potatoes paper-thin (about 1/16 inch thick).

Place the slices in a bowl and toss with:

• Olive oil
• Salt
• Black pepper
• Garlic powder
• Fresh thyme

Spread the potatoes on a baking sheet and roast for 8-10 minutes until just beginning to soften but not fully browned.

Remove from the oven and set aside.

Step 3: Make the Garlic Oil

In a small bowl, combine:

• Olive oil
• Minced garlic
• Red pepper flakes

Allow the mixture to sit for 10 minutes so the garlic infuses the oil.

This flavorful base replaces traditional tomato sauce and complements the creamy burrata perfectly.

Step 4: Preheat the Pizza Stone

Place a pizza stone or baking steel in the oven.

Increase oven temperature to 500°F (260°C) or as high as your oven safely allows.

Allow the stone to preheat for at least 30 minutes.

A thoroughly heated stone is essential for achieving a crispy crust.

Step 5: Shape the Dough

Punch down the risen dough and transfer it to a lightly floured surface.

Stretch or roll into a 12-14 inch circle.

Leave a slightly thicker border around the edges for a beautiful artisan crust.

Transfer to a lightly floured pizza peel or parchment-lined baking sheet.

Step 6: Assemble the Pizza

Brush the entire surface of the dough with the garlic olive oil mixture, leaving a 1-inch border.

Sprinkle evenly with:

• Parmesan cheese
• Mozzarella cheese

Arrange the roasted potato slices in slightly overlapping layers across the pizza.

Season lightly with additional black pepper.

Step 7: Bake

Transfer the pizza to the preheated stone.

Bake for 12-15 minutes or until:

• Crust is golden brown
• Cheese is bubbling
• Potatoes have crisp edges

The exact baking time will vary depending on your oven.

Step 8: Add the Burrata

Remove the pizza from the oven.

Allow it to cool for 2-3 minutes.

Tear the burrata into large pieces and distribute evenly over the hot pizza.

The residual heat will gently warm the cheese while preserving its creamy center.

Sprinkle with flaky sea salt.

Step 9: Prepare the Lemon Arugula

In a mixing bowl, combine:

• Arugula
• Lemon zest
• Lemon juice
• Olive oil
• Salt
• Black pepper

Toss gently until lightly coated.

The dressing should enhance the arugula without weighing it down.

Step 10: Finish and Serve

Pile the lemon arugula generously on top of the pizza.

Finish with:

• Extra cracked black pepper
• Parmesan shavings
• Hot honey drizzle (optional)
• Fresh basil leaves

Slice and serve immediately.

Chef’s Tips for the Best Burrata Potato Pizza

Slice Potatoes Very Thin

Thin slices ensure the potatoes cook evenly and develop delicate crispy edges.

Don’t Add Burrata Before Baking

Fresh burrata can release excess moisture if baked for too long. Adding it afterward preserves its luxurious creamy texture.

Use High Heat

The hotter the oven, the crispier the crust and potatoes.

Dry the Burrata

Pat the burrata lightly with paper towels before using to avoid excess moisture.

Season in Layers

A little salt on the potatoes, crust, and arugula creates depth of flavor.

Storage and Reheating

Refrigeration

Store leftovers in an airtight container for up to 2 days.

Reheating

Reheat in a 400°F (200°C) oven for 5-7 minutes.

Avoid microwaving, as it softens the crust.

Arugula Tip

Store extra arugula separately and add fresh after reheating.

Serving Suggestions

This pizza pairs wonderfully with:

• Lemon garlic roasted vegetables
• Tomato burrata salad
• Grilled asparagus
• Sparkling lemonade
• Crisp Sauvignon Blanc
• Light Pinot Grigio

Recipe Notes

The beauty of this pizza lies in the contrast between rich and fresh ingredients. Creamy burrata, crispy potatoes, and vibrant lemon arugula create a gourmet combination that’s elegant enough for entertaining yet simple enough for a cozy homemade dinner. Every bite delivers crispy crust, silky cheese, savory potatoes, and a burst of peppery citrus freshness. It’s a pizza that feels both indulgent and beautifully balanced.