Dinner

Pesto Potato Prosciutto Pizza with Burrata and Micro Arugula Recipe

ByJake Silas October 30, 2025October 30, 2025

Introduction

This Pesto Potato Prosciutto Pizza offers a delightful combination of creamy burrata, crispy prosciutto, and fresh basil pesto on a thin, golden crust. With thinly sliced potatoes and a touch of chili flakes, it’s a gourmet twist on a classic favorite that’s perfect for any pizza night.

A round pizza with a thick, golden-brown crust covered in sesame seeds sits on a piece of parchment paper over a rustic wooden surface. The pizza has a base layer of light brown, slightly charred dough topped with slices of cured meat in deep red and thin white mushrooms. On top are three large dollops of white creamy cheese, drizzled with a small amount of olive oil. A generous amount of fresh green leafy herbs and microgreens is scattered unevenly over the cheese and meat. There are small specks of red chili flakes spread across the pizza, adding touch of color and texture. 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. On a lightly floured surface, gently stretch or roll the pizza dough into a thin circle about 10-12 inches in diameter. Transfer it carefully to a baking sheet.
Step 2: Lightly brush the dough with olive oil and sprinkle toasted sesame seeds evenly over the crust. Spread the basil pesto over the dough in an even layer.
Step 3: Arrange thinly sliced shallots on top of the pesto. Sprinkle the shredded mozzarella or provolone evenly over the shallots, then layer the thin potato slices over the cheese.
Step 4: Drizzle a little olive oil over the potatoes and season with salt, pepper, and chili flakes to your taste. Lay fresh basil leaves and prosciutto slices evenly over the potatoes.
Step 5: Bake the pizza in the preheated oven for 10-15 minutes, or until the crust turns golden and the prosciutto becomes crispy.
Step 6: Remove the pizza from the oven and break the burrata into pieces, spreading them across the top. Let the burrata warm on the pizza for a minute or two.
Step 7: Garnish with micro arugula, a fresh drizzle of olive oil, and a pinch of sea salt. Slice and serve immediately.

Tips & Variations

Use a mandoline slicer to get uniformly thin potato slices that cook evenly and crisply.
If burrata is not available, fresh mozzarella balls can be a good substitute.
For a nuttier flavor, sprinkle toasted pine nuts along with the sesame seeds on the crust.
Add a squeeze of fresh lemon juice over the pizza just before serving to brighten the flavors.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375° F for about 8-10 minutes to keep the crust crispy. Avoid microwaving to prevent sogginess, especially because of the fresh burrata and delicate toppings.