Potato & Wild Mushroom Burrata Pizza
This artisanal pizza layers thin slices of golden potatoes, earthy wild mushrooms, caramelized onions, and fresh herbs over a crisp crust, then finishes with creamy burrata and a drizzle of olive oil. It’s a rustic-meets-gourmet pizza that’s hearty, comforting, and perfect for sharing.
⏱ Time
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
For the base
1 pizza dough (store-bought or homemade, ~12-inch)
2 tbsp olive oil
1 garlic clove, minced
For toppings
1 medium Yukon Gold or red potato, very thinly sliced (use a mandoline if possible)
1 cup mixed wild mushrooms (shiitake, oyster, chanterelle, cremini), sliced
1 small red onion, thinly sliced
2 tbsp olive oil (plus more for drizzling)
1 tsp fresh thyme leaves (or rosemary)
½ cup shredded mozzarella (for base melt)
1 ball burrata (about 4 oz / 115 g)
Salt & black pepper, to taste
Optional garnish
Fresh arugula
Shaved Parmesan
Truffle oil drizzle
Instructions
1. Prepare dough
Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Roll/stretch dough into a 12-inch circle. Brush with olive oil and rub with minced garlic.
2. Prep potatoes
Boil sliced potatoes in salted water for 2–3 minutes until just tender. Drain and pat dry.
3. Cook mushrooms & onion
In a skillet, heat olive oil. Sauté onion until lightly caramelized (5–7 min).
Add mushrooms, thyme, salt, and pepper. Cook until golden and tender, ~5 minutes.
4. Assemble pizza
On prepared dough, scatter mozzarella first.
Arrange potato slices evenly, slightly overlapping.
Add mushroom–onion mixture on top.
5. Bake
Transfer to hot stone/sheet. Bake 10–12 minutes until crust is golden and crisp.
6. Finish with burrata
Remove pizza and let cool 2 minutes.
Tear burrata into chunks and place over hot pizza so it melts slightly.
Drizzle with olive oil (or truffle oil if using).
Garnish with arugula or Parmesan if desired.
7. Serve
Slice and enjoy warm.
Notes & Tips
Use a mandoline for evenly thin potatoes so they cook perfectly.
Don’t overload the toppings — a light hand ensures a crisp crust.
For extra depth, roast potatoes in olive oil until golden before layering instead of boiling.
❓ Frequently asked questions FAQ
Q: Can I make this without burrata?
A: Yes, substitute fresh mozzarella and add a few dollops of ricotta for creaminess.
Q: What mushrooms work best?
A: A mix of wild mushrooms adds depth, but cremini or portobello also work well.
Q: Can I make it on flatbread or naan instead?
A: Definitely — reduce baking time to 6–8 minutes since flatbread cooks faster.
Nutrition information
Calories: 420
Protein: 15g
Carbs: 48g
Fat: 19g
Fiber: 4g