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Potato Prosciutto Burrata Pizza. Fresh pizza dough with a toasted sesame seed crust, then topped with basil pesto, shallots, lots of freshly grated provolone cheese, thinly sliced potatoes, and seasoned with flaked sea salt and black pepper. Add a layer of thinly sliced prosciutto and freshly torn basil leaves just before cooking. The prosciutto gets all crispy in the oven; it’s so delicious! And the sesame-topped crust adds a special touch. There never seem to be enough slices to go around! I recommend baking up two pies!
Pizza is back! I haven’t felt excited to make pizza since I’ve been back cooking in my home kitchen while our studio space is under renovation. It’s been so long since I baked up a pizza pie. I miss my pizza oven! But after recently baking up a few pizza-like recipes for my family, I caught the pizza bug again!
And I am so happy I did. My goodness, I didn’t realize how much I missed a good homemade pizza pie!
When I make pizzas for my family, which is probably once every other week, I mostly make pepperoni. Very classic because I find the classics to be the yummiest when it comes to something like pizza!
This pizza is still similar to the classic pepperoni pizza but with some spring brightness mixed in too!
The sound of this pizza is what made me so excited to create it. Pesto, potato, and prosciutto? And topped with burrata too? Yes, these are a few of my favorite ingredients!
And even though many of us are experiencing sub-degree temperatures this week, the brightness and freshness of this pizza excites me for the spring days that are not too far away!
These are the details
Ingredients
- pizza dough
- olive oil
- parmesan
- sesame seeds
- shallots
- basil pesto
- mozzarella or provolone cheese
- a smal potato
- chili flakes
- fresh basil
- prosciutto
- burrata cheese – at room temperature
- flaked sea salt
Step 1: the pizza dough
Feel free to pick up your favorite store-bought dough. I love the options from Trader Joe’s or Whole Foods. Or make my homemade pizza dough.
If you want to make my dough recipe, I use the pizza dough recipe in the HBH Every Day Cookbook. My best tip is to make sure your dough is at room temperature. This will make shaping your pizzas much easier. If the dough is too cold, it will not stretch easily and will likely tear.
Step 2: the crust
Once the dough is all rolled out, transfer it to a sheet pan.
For the crust, brush the raw dough with olive oil. Or sometimes, I’ll beat an egg yolk and add some water. This is the glue that the sesame seeds will stick to.
Now sprinkle the sesame seeds over the crust of the pizza.
Step 3: the toppings
Now, layer the naked dough with basil pesto and shallots. I love to use shallots instead of red onions, as I don’t love the flavor of raw red onions. I like to halve the shallot and then place the pieces right on top of the pesto. They slowly caramelize on top of the pizza as it cooks. Super delicious!
After the shallots, add freshly grated mozzarella or provolone cheese. You can certainly use any melty mix you enjoy most. This is just my suggestion.
Arrange the thin slices of potato over the cheese and season the potatoes with olive oil, flaked sea salt, and black pepper.
Now add a layer of prosciutto!
Step 4: baking and topping
As the pizza bakes, the prosciutto will become crispy, which is our favorite!
Once you’ve removed the hot pizza from the oven, break the balls of burrata over the melty, cheesy potatoes. Let the cheese sit and melt into the pizza. Make sure to dab away any moisture the balls of burrata sweat out!
For the topping, I toss fresh micro arugula with olive oil and a pinch of salt. Sometimes, a squeeze of lemon is nice, too! Then sprinkle the fresh greens over the burrata.
When I shared this pizza with my family, they all loved the cheesiness paired with the saltiness of that crisped-up prosciutto!
It really is scrumptious!
Looking for other pizza recipes? Here are some favorites
Pull Apart Roasted Garlic Pizza Dip Sliders
Pesto Pizza with Feta Stuffed Crust
Sheet Pan Buffalo Chicken Pizza
Easy Sheet Pan Tomato Herb Pizza
Pesto Potato Burrata Pizza with Spicy Arugula
Calabrian Chili Roasted Red Pepper Pizza
Lastly, if you make this Potato Prosciutto Burrata Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pesto Potato Prosciutto Pizza
Servings: 4
Calories Per Serving: 553 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/2 pound (8 ounces) ball of pizza dough, at room temperature
- 1 tablespoon extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 2 tablespoons toasted sesame seeds
- 1/3 cup basil pesto
- 1 shallot, thinly sliced
- 3/4 cup shredded mozzarella or provolone cheese
- 1 medium potato, very thinly sliced
- chili flakes
- 1/2 cup fresh basil
- 3 ounces thin sliced prosciutto
- 8 ounces burrata, at room temperature, and patted dry
- 1 cup micro arugula
Instructions
- 1. Preheat the oven to 450° F.2. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Lightly brush the crust with olive oil, then sprinkle with sesame seeds. 3. Spread the pesto over the dough. Arrange the shallots over the pesto. Add the mozzarella/provolone, then arrange the potato slices over the cheese. Drizzle with oil and season with salt, pepper, and chili flakes. Lay the basil leaves and prosciutto over the potatoes. 4. Bake for 10-15 minutes or until the crust is golden and the prosciutto is crispy. Remove from the oven and break the balls of burrata over the pizza. Allow the burrata to sit on the pizza and warm through. 5. Garnish with micro greens, a fresh drizzle of olive oil, and sea salt. Slice and enjoy!
This post was originally published on February 20, 2025
I had been looking for a potato pizza after having one years ago. This had a slightly different flavor profile but so happy I tried it! Absolutely the best pizza I’ve made at home! My family asks for this on repeat! Five star favorite! Thanks!
Hey Shannon,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Yummy! Was worried the potato wouldn’t be cooked enough but it was perfect! Didn’t have any burrata handy – just used regular mozzarella and it was DEEEELICIOUS! Thanks for another fabulous pizza recipe!
Hey Col,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!!
This Potato Prosciutto Burrata Pizza looks absolutely delicious! The combination of flavors is so unique and mouthwatering!
Thanks so much! Love to hear you enjoyed this recipe, thanks for trying it! Have the best week:)
I made this for dinner tonight and it was absolutely delicious! I arranged the shallots on top of the cheese and they caramelized well. Thanks for the great recipe!
Hey Sheilyn,
Happy Sunday!! Love to hear this recipe was a winner, thanks a lot for making it and your comment!!
i made this to brighten up a night of studying and im not kidding when i say this is the best pizza i’ve made at home like ever…
almost 10 years ago i had potatoes and pesto on pizza in georgetown but since then i havent been able to 1) find a similar pizza or 2) replicate the flavors UNTIL NOWWW ugh this is so so yummy! topped it off with some truffle honey whewww 10/10 thanks tieghan<3
Hey Symone,
Love to hear this! Thank you for making this recipe and your comment! Have a wonderful week!!
When do you recommend adding the Parmesan cheese?
Hi Patricia,
You are going to add that with the mozzarella cheese. Please let me know if you have any other questions! xT
Could I use my Breville pizza oven for this? Have you tried it with yours? I know at Christmas you said you use it on repeat! 🤍
Hey Susan,
Sure, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
I’ve always wanted to try potatoes on pizza! I love making pizza at home so I definitely want to try this.
Thanks so much, Jaclyn! Let me know if you give this recipe a try, I hope you love it! xxT
On the top you say 1 smal(l) potato and on the bottom recipe you say 1 medium potato. Can you please clarify which is correct?
Separately, can you explain why HBH writes out a version of the recipe in the top section and then re-writes the steps below? Which are we supposed to follow when they are not the same? It’d be easier if the recipe was only written in one spot. (IG post ingredients often differ too)
Hey Alison!
1 small to medium potato works great! I just recommend to use what you have! I will adjust the recipe so it’s less confusing. I apologize! I will also make sure my words that I write also match the recipe! Hope you enjoyed the pizza!
How do the shallots caramelize if they are covered with cheese and potatoes, wouldn’t it make more sense to put them on top with the potatoes?
Hey Jordan,
I didn’t have any issues with the shallots, but you can totally put them on top! You could also sauté in a skillet before adding them:) I hope this helps! xT
How did you get your shallots to caramelize under the cheese?
Hi Molly,
The high cook temp of the oven really helps to caramelize the shallots. Let me know if you give this recipe a try! xx
Hello, will the crust turn out if we omit sesame seeds?
Hey John,
That would be just fine for you to do:) Please let me know if you give this recipe a try, I hope you love it! xT
Hey John, why would you give this recipe a low rating, or any rating at all when it appears that you have not tried it yet? This does a disservice to the content creator, and is very unfair.
I don’t understand what you mean by dab the sweat of the balls. With a paper towel? How will I know the difference between the melted burrata and the sweat?
Hi Alison,
The sweat from the burrata will look similar to water. Yes, I use a paper towel. I hope this helps! xx
How much prosciutto is needed for this? It’s not listed in the ingredients.
Hi Keri,
Sorry about that, you are going to use 3 oz of prosciutto. Please let me know if you have any other questions! xT
Thank you!
Prosciutto ?? 🙂
You bet! I hope you love this recipe, Leslie!! xx
T..I do NOT see the Prosciutto in the recipe.. 🙂
thanks.
Sorry Leslie! It’s 3 oz. of prosciutto. Let me know if you give this pizza a try! xx
I think I will try sweet potatoes or a combo of both. I cant have anything tomato so always experimenting with flavors to brighten up the dishes. thanks.
Awesome! I hope you love this pizza!
I think she’s saying the prosciutto is missing in the ingredients. ❤️
Thanks, Heather:) It’s going to be 3 oz of prosciutto. Sorry about that!
I made this pizza and it was delicious, but there was a lot of moisture released, even before the burrata cheese. Any advice on how to avoid that?
Hey Lisa,
Amazing! Love to hear this recipe was enjoyed, I appreciate you making it! Were your potatoes super thin? xx