Excerpts
Try This Potato and Burrata Pizza from Half Baked Harvest
Tieghan Gerard takes pizza-making from complicated to super simple.
POTATO AND BURRATA PIZZA
SERVES 4
PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
- Extra-virgin olive oil
- ½ pound No-Knead Bread and
- Pizza Dough or store-bought pizza dough
- 1/3 cup Lemon Basil Pesto or store-bought pesto
- 1⁄3 cup shredded white cheddar cheese
- 1 medium potato, very thinly sliced
- 2 tablespoons Everything Bagel Spice or store-bought blend
- 8 ounces burrata cheese, torn
- Fresh basil leaves, for garnish
- Fresh thyme leaves, for garnish
1. Preheat the oven to 450°F. Grease a baking sheet.
2. On a lightly floured work surface, roll out the dough to a ¼-inch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the pesto evenly over the dough, leaving a 1-inch border. Layer on the cheddar cheese, then the sliced potato. Drizzle the pizza with olive oil and sprinkle with everything bagel spice. Bake until the crust is golden and the potatoes are crisp, 10 to 15 minutes.
3. Top the pizza with burrata, allowing it to warm through, about 5 minutes. Top with fresh basil and thyme and drizzle with olive oil. Slice and serve.
Note: I recommend using a mandoline for the best results in slicing the potato, but a very sharp knife and a steady hand will work, too.
Excerpted from Half Baked Harvest Super Simple by Tieghan Gerard. Copyright © 2019 by Clarkson Potter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
