Description
Potato and Wild Mushroom Burrata Pizza is a gourmet-style flatbread topped with thinly sliced potatoes, earthy mushrooms, creamy burrata cheese, and fresh herbs, baked until golden and bubbly.
Ingredients
Units
Scale
- 1 lb pizza dough
- 1 medium Yukon Gold potato, thinly sliced
- 1 cup wild mushrooms (like cremini, shiitake, or oyster), sliced
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1/2 tsp dried thyme or rosemary
- Salt and black pepper to taste
- 1 ball burrata cheese (about 4 oz)
- 1/2 cup shredded mozzarella or fontina (optional for extra melt)
- Fresh arugula or parsley for garnish (optional)
- Crushed red pepper flakes (optional)
Instructions
- Preheat oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- In a skillet, heat 1 tbsp olive oil over medium heat. Add mushrooms and sauté with garlic, thyme, salt, and pepper until tender and browned, about 5–7 minutes. Set aside.
- Toss potato slices with 1 tbsp olive oil, salt, and pepper.
- Roll out pizza dough on a floured surface to desired shape and thickness. Transfer to a piece of parchment paper for easy handling.
- Top dough with shredded cheese (if using), then arrange potato slices and mushrooms evenly over the surface.
- Carefully transfer pizza with parchment to preheated stone or baking sheet. Bake for 10–12 minutes or until crust is golden and potatoes are tender.
- Remove from oven and immediately tear burrata over the hot pizza, allowing it to melt slightly.
- Top with arugula or parsley and crushed red pepper flakes if desired. Slice and serve warm.
Notes
- Use a mandoline to get evenly thin potato slices.
- Substitute burrata with fresh mozzarella if needed.
- Drizzle with truffle oil for an extra layer of flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 2g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg