Potato and Wild Mushroom Burrata Pizza.
For nights when you’re looking for a really good pizza that's also homemade, vegetable-filled, and cheesy!
Foto: Half Baked Harvest
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cups wild mushrooms, roughly torn
- 3 sprigs fresh thyme
- 3 cloves garlic, smashed
- kosher salt and black pepper
- crushed red pepper flakes
- 1/2 pound pizza dough, at room temperature
- 1/3 cup basil pesto
- 1 medium potato, very thinly sliced
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fresh lemon zest
- 1 cup shredded fontina or Havarti cheese
- 8 ounces burrata cheese, at room temperature
- 1/2 cup fresh lemon micro basil or basil leaves
Steps
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1. Preheat the oven to 450 degrees F. On a rimmed baking sheet, combine the olive oil, mushrooms, thyme, garlic, and a pinch each of salt and crushed red pepper flakes. Transfer to the oven and bake for 15 minutes, until the edges begin to crisp. Watch closely.2. Meanwhile, grease a large baking sheet with olive oil. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto and top evenly with sliced potatoes, rosemary, and lemon zest. Drizzle lightly with olive oil, season with salt and pepper.3. Transfer the pizza to the oven and bake for 10 minutes. Remove from the oven and top with the fontina cheese and the roasted mushrooms. Return the pizza to the oven and bake another 5-8 minutes, until the cheese is melted. 4. Remove the pizza from the oven and top with burrata. Allow the burrata to sit on the pizza and warm throughout, about 5 minutes. Top with basil. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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