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Burrata Potato Pizza with Peppery Lemon Arugula
Burrata Potato Pizza with crispy prosciutto, fontina, rosemary, and a peppery lemon arugula salad tossed in a sweet peach vinaigrette.
👥 6 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 15 min🔥 Cook: 7 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.2. On a lightly floured surface, roll the dough to ¼-inch thick and transfer to the baking sheet.3. Brush with melted butter, leaving a 1-inch border. Top with rosemary, garlic, chili flakes, potatoes, fontina, and prosciutto. Drizzle with 1 tablespoon olive oil.4. Bake for ⏱️ 15 minutes, until golden and bubbly. Top with burrata and let it melt atop the hot pizza. 5. Toss the remaining 2 tablespoons of olive oil, lemon juice, vinegar, salt, and chili flakes with the arugula, basil, and Parmesan.6. Top the pizza with the salad. Slice and serve.
chili flakesprosciutto3 ouncesolive oil3 tablespoonslemon juice2 tablespoons
Nutrition Facts
calories
347 kcal
serving Size
1 serving
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