Burrata Potato Pizza with Peppery Lemon Arugula. Recent pizza dough topped with rosemary, garlic, chili flakes, thinly sliced potatoes, fontina, and prosciutto. Because it bakes, the prosciutto turns completely crisp whereas the cheese melts into the crust. End with creamy burrata and a peppery arugula-basil salad tossed with a peach French dressing. This pizza disappears quick, so I extremely advocate making two!

I make pizza all summer season lengthy. It’s simple to throw collectively on any given evening, and it all the time brings again the very best recollections. From summer season dinners rising as much as our time spent in Italy, pizza has all the time been certainly one of my favourite meals. And with extra Italian journey developing this 12 months, I’ve been craving do-it-yourself pizza nights much more.

My favourite pizzas are normally the only ones, made with contemporary elements and only a handful of toppings. You probably have a summer season herb backyard, even higher. The rosemary, basil, and arugula can come straight from the backyard, which is likely one of the greatest components of cooking this time of 12 months.

This pizza was impressed by my dad. One of many pizzas he made most frequently was topped with leftover French fries or roasted potatoes. It would sound just a little uncommon, however potatoes on pizza are really so good and sometimes ignored.

He’d add garlic, oregano, chili flakes, potatoes, loads of cheese, and all the time pepperoni, which we beloved. His pizzas didn’t have burrata, however they have been all the time completed with contemporary basil picked straight from the backyard. Easy, basic, and so scrumptious.

My model is just a bit completely different. I exploit thinly sliced potatoes, rosemary, crispy prosciutto, creamy burrata, and a peppery arugula salad tossed with my favourite peach French dressing. I like utilizing a peach balsamic vinegar or the darker balsamic from Flamingo Property. It makes essentially the most scrumptious summer season dressing and pairs completely with the potatoes and burrata.

I’ve been so excited to share this one. It’s easy, contemporary, and every little thing I would like in a summer season pizza. Make it in a pizza oven, on the grill, or in an everyday kitchen oven. Nevertheless you bake it, it’s all the time scrumptious.

And another factor—in case you have my Fast & Cozy Cookbook, there’s a complete pizza chapter full of some actually scrumptious recipes. Undoubtedly test it out!

The Particulars

Elements 

• contemporary pizza dough – do-it-yourself is nice, however I like Dealer Joe’s and Entire Meals dough too
• salted butter
• honey
• contemporary rosemary
• garlic
• chili flakes
• a single Yukon gold or Russet potato – ensure that to thinly slice
• fontina cheese
• prosciutto
• olive oil
• contemporary burrata
• lemon juice
• balsamic vinegar
• wild arugula
• contemporary basil
• parmesan

Kitchen Instruments

For this pizza, you’ll want a baking sheet lined with parchment paper, a rolling pin for shaping the dough, and a pointy knife or mandoline to slice the potatoes paper-thin. A massive mixing bowl is useful for tossing the arugula salad, and a pizza cutter makes serving simple. You probably have a pizza stone or pizza oven, these are nice choices too, however this recipe bakes up superbly in an ordinary oven.

The Steps

Step 1: Roll Out the Dough

Preheat the oven to 450°F. Line a baking sheet with parchment paper. On a frivolously floured floor, roll the dough into a ten to 12-inch oval, then switch it to the ready baking sheet. Don’t fear about making it good—rustic pizzas are all the time the prettiest.

Step 2: Add the Toppings

Brush the dough with melted butter, leaving a 1-inch border across the edges for the crust. Sprinkle over the rosemary, garlic, and chili flakes. Layer on the potatoes, fontina, and prosciutto, then drizzle every little thing frivolously with olive oil.

Tip: Slice the potatoes as thinly as doable so that they prepare dinner up tender with completely crisp edges.

Step 3: Bake Till Golden

Bake for quarter-hour, till the crust is golden, the cheese is effervescent, and the prosciutto is crisp. Take away the pizza from the oven and tear the burrata over high whereas it’s nonetheless heat.

Tip: Let the burrata sit for a minute or two earlier than slicing. It turns into additional creamy and melts superbly into the pizza.

Step 4: Toss the Salad

Whereas the pizza bakes, whisk collectively the olive oil, lemon juice, peach vinegar, salt, and chili flakes. Add the arugula, basil, and Parmesan, then toss nicely to mix.

Tip: A peach balsamic vinegar is very scrumptious right here, however any good-quality balsamic works too.

Step 5: End and Serve

Pile the salad over the nice and cozy pizza, then slice and serve. Each chunk has crispy prosciutto, creamy burrata, tender potatoes, and that brilliant, peppery arugula salad.

Tip: This pizza disappears quick, so in case you’re feeding a crowd, I extremely advocate making two.

This publish was initially printed on June 10, 2026