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Potato and Burrata Pizza
Tieghan Gerard/Half Baked Harvest Super Simple
Pizza and potatoes: two things we love on their own, but together? Let’s not get carried away…or maybe we should, because Tieghan Gerard’s potato and burrata pizza (from her new cookbook, Half Baked Harvest Super Simple) is nothing short of incredible.
“For the longest time, I never understood why you put potatoes on pizza,” Gerard writes. “It just did not make sense to me. The whole carbs-on-carbs thing seemed weird…even unnecessary—and that’s a lot coming from me. One day, I ran out of ingredients to top my pizza with, and I finally caved. I put thinly sliced potatoes on my cheese pizza and, as you can guess, I loved it. I mean there’s nothing not to love. Especially when you add flavorful lemon basil pesto, everything bagel spice (the best seasoning you will ever put on your potatoes) and fresh burrata cheese.”
Is it bad to have a crush on a pizza? Asking for a friend.
Reprinted from Half Baked Harvest Super Simple. Copyright © 2019 by Tieghan Gerard. Photographs copyright © 2019 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
½ pound store-bought pizza dough
⅓ cup store-bought pesto
⅓ cup shredded white cheddar cheese
1 medium potato, very thinly sliced
2 tablespoons everything bagel spice blend (such as Trader Joe’s)
8 ounces burrata cheese, torn
Fresh basil leaves and 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 before serving, about 5 minutes. Top with fresh basil and thyme and a drizzle of olive oil. Slice and serve.
Note: I recommend using a mandoline for the best results slicing the potato, but a very sharp knife and a steady hand will work too.