Description
A gourmet Pesto Potato Prosciutto Pizza featuring a thin, crispy crust topped with basil pesto, thinly sliced potatoes, shallots, mozzarella, and crispy prosciutto, finished with creamy burrata and fresh micro arugula for a perfect balance of flavors and textures.
Ingredients
Scale
Pizza Base and Toppings
- 1/2 pound (8 ounces) ball of pizza dough, at room temperature
- 1 tablespoon extra virgin olive oil
- 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
- Salt and pepper, 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
- Extra virgin olive oil, for drizzling
- Sea salt, for garnish
- 1/4 cup grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 450° F (232° C) to ensure it is hot enough for a crisp pizza crust.
- Prepare Dough: On a lightly floured surface, roll or push the pizza dough out into a thin circle about 10-12 inches in diameter. Transfer the dough carefully to a baking sheet.
- Brush and Sprinkle: Lightly brush the entire pizza crust with extra virgin olive oil, then evenly sprinkle toasted sesame seeds over the top for added texture and flavor.
- Add Sauce and Vegetables: Spread the basil pesto evenly over the dough to create a flavorful base. Arrange thinly sliced shallots evenly over the pesto layer.
- Layer Cheese and Potato: Sprinkle shredded mozzarella or provolone cheese over the shallots, then neatly arrange thin potato slices on top of the cheese layer. Drizzle a little olive oil over the potatoes, then season with salt, pepper, and chili flakes according to your preference for heat.
- Add Fresh Herbs and Prosciutto: Scatter fresh basil leaves and lay the thin slices of prosciutto evenly over the potatoes.
- Bake the Pizza: Place the baking sheet in the preheated oven and bake for 10 to 15 minutes, or until the crust turns golden brown and the prosciutto becomes crispy.
- Add Burrata: Remove the pizza from the oven and immediately break the burrata cheese into pieces directly on top, allowing it to warm slightly from the residual heat.
- Garnish and Serve: Finish by garnishing the pizza with micro arugula, drizzling extra virgin olive oil, and sprinkling sea salt to taste. Slice and enjoy your delicious gourmet pizza.
Notes
- For best results, pat the burrata dry to prevent excess moisture from sogging the pizza.
- If you have trouble slicing the potato thinly, use a mandoline slicer for uniform slices.
- Prosciutto crisps quickly in the oven; keep an eye on it to prevent burning.
- This pizza can be made with gluten-free dough for those with gluten sensitivities.
- Extra olive oil drizzled at the end elevates the pizza’s richness and flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Pesto pizza, Potato pizza, Prosciutto pizza, Burrata pizza, Gourmet pizza, Italian pizza, Homemade pizza
