Mediterranean Potato and Wild Mushroom Burrata Pizza

This Mediterranean Potato and Wild Mushroom Burrata Pizza is earthy, elegant, and completely irresistible. Creamy burrata meets golden, crisp potatoes and savory wild mushrooms on a thin, olive oil-brushed crust. A touch of pesto, lemon zest, and fresh herbs gives it that signature Mediterranean brightness. It’s a pizza that’s both comforting and refined — perfect for dinner parties or a cozy night in.

Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2–3

Ingredients

Pizza dough (store-bought or homemade)

Extra-virgin olive oil

Wild mushrooms (such as cremini, shiitake, or oyster), sliced

2 garlic cloves, minced

Kosher salt and black pepper, to taste

1 tsp fresh thyme leaves

1 medium potato, thinly sliced (Yukon Gold or russet)

2 tbsp basil pesto

1 tsp fresh chopped rosemary

½ tsp fresh lemon zest

1 cup shredded fontina or Havarti cheese

1 burrata cheese ball

Crushed red pepper flakes, to taste

Fresh lemon micro basil or basil leaves, for garnish

Instructions

Preheat the Oven
Heat your oven to 475°F (245°C). If you have a pizza stone, place it inside to preheat for at least 20 minutes.

Prepare the Potato Slices
Thinly slice the potato using a sharp knife or mandoline. Place the slices in a bowl of hot water for 10 minutes to remove excess starch. Drain and pat dry with a paper towel.

Sauté the Mushrooms
In a skillet, heat 1–2 tbsp olive oil over medium heat. Add the mushrooms and cook for 5–7 minutes until golden and tender. Stir in minced garlic, thyme, salt, and black pepper. Cook another minute, then set aside.

Shape the Dough
On a lightly floured surface, stretch or roll out the pizza dough into your preferred shape (about 12 inches wide). Transfer to a parchment-lined baking sheet or preheated pizza stone.

Assemble the Pizza
Brush the dough with olive oil. Spread a thin layer of basil pesto as the base. Arrange the potato slices evenly on top, followed by the sautéed mushrooms. Sprinkle chopped rosemary and lemon zest over the top.

Add the Cheese
Evenly scatter the shredded fontina or Havarti cheese. Drizzle with a little more olive oil and season lightly with salt and pepper.

Bake
Transfer to the oven and bake for 10–14 minutes, until the crust is golden and crisp and the cheese is bubbling.

Finish with Burrata
Remove from the oven and let cool for a minute. Tear open the burrata and place it gently over the hot pizza so it melts slightly into the toppings.

Garnish & Serve
Sprinkle with crushed red pepper flakes, micro basil or fresh basil leaves, and a touch more lemon zest if desired. Slice and serve warm.

Tips & Variations

Use the Right Potato:
Yukon Golds or small waxy potatoes work best because they hold their shape and crisp up nicely. Slice them very thin (ideally 1/16 inch) so they cook evenly and blend into the pizza texture.

Par-Cook for Perfect Texture:
If you want extra-crispy potatoes, toss the slices with olive oil and pre-bake them on a sheet pan for about 5–7 minutes before adding them to the pizza. This ensures they don’t stay undercooked.

Mix Up the Mushrooms:
A mix of wild mushrooms—like cremini, oyster, and shiitake—adds layers of flavor. Avoid overcooking them in the pan; let them brown and release their moisture for the best texture.

Cheese Options:
Fontina and Havarti melt beautifully, but you can also use mozzarella for a milder flavor or provolone for more depth. Burrata should be added after baking so it stays creamy and luscious.

Go for a Crispy Crust:
Brushing the edges of the dough with olive oil before baking helps develop a golden, crisp crust. For an even better result, bake on a pizza stone or steel preheated for at least 20 minutes.

Boost the Mediterranean Flavor:
Add a few thin slices of roasted red peppers, marinated artichokes, or a drizzle of truffle oil to elevate the pizza. A sprinkle of sea salt or shaved Parmesan after baking also adds richness.

Herb & Citrus Balance:
The lemon zest gives a refreshing contrast to the earthy mushrooms and potatoes. Don’t skip it—it brightens the entire flavor profile. You can also add a few drops of lemon juice just before serving.

Make It Personal:
For a heartier version, add caramelized onions or a few slices of prosciutto before baking. For a vegetarian twist, keep it simple with mushrooms, potatoes, and extra herbs.

Serving Tip:
Serve the pizza immediately while the burrata is warm and slightly melted. It pairs beautifully with a crisp arugula salad dressed in olive oil and lemon.

Storage & Reheating:
Store leftovers in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes to crisp the crust again (avoid microwaving—the burrata will lose its texture).

Q&A

Q: Do I need to cook the potatoes before baking the pizza?
A: If the slices are very thin, you can add them raw and they’ll cook through during baking. For thicker slices or extra crispiness, par-cook them for 5–7 minutes first.

Q: Can I use regular mushrooms instead of wild ones?
A: Yes. Cremini, baby bella, or even white button mushrooms all work. Wild mushrooms just bring a deeper, earthier flavor that makes the pizza more interesting.

Q: What can I use instead of burrata?
A: Fresh mozzarella, ricotta, or even creamy goat cheese are great substitutes. Burrata adds that signature creaminess, but these options still give you a nice balance of flavor and texture.

Q: Can I make the pizza dough ahead of time?
A: Absolutely. You can prep the dough up to 2 days in advance and keep it in the fridge. Let it come to room temperature before stretching it out.

Q: How do I prevent the pizza from getting soggy?
A: Don’t overload it with toppings, and make sure the mushrooms are well-cooked before adding them. Also, pat the potatoes dry after soaking to remove excess moisture.

Nutrition

(per serving, based on 3 servings)

Approximate values – may vary by dough and cheese used.

Calories: 480

Protein: 20 g

Carbohydrates: 44 g

Fat: 25 g

Fiber: 3 g

Sugar: 3 g

Conclusion

This Mediterranean Potato and Wild Mushroom Burrata Pizza brings together rustic ingredients and refined flavor in one satisfying bite. The earthy mushrooms, crispy potatoes, and creamy burrata create a perfect balance of textures, while the herbs and lemon zest brighten every slice. It’s a versatile, elegant dish that works as a main course, a shared appetizer, or a special weekend indulgence — Mediterranean comfort food at its best.