Pesto Potato Burrata Pizza with Spicy Arugula.
Ingredients
- 2 teaspoons dried oregano
- 1 tablespoon sesame seeds
- 2 teaspoons lemon zest + 2 teaspoons lemon juice
- 1 teaspoon ground cumin
- kosher salt and black pepper
- chili flakes
- 1/2 pound pizza dough, at room temperature
- extra virgin olive oil, for drizzling
- 1/3 cup basil pesto
- 1 medium potato, very thinly sliced
- 8 ounces burrata cheese, at room temperature
- 2 cups baby arugula
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons fresh dill, chopped
- 2 teaspoon champagne vinegar
- 2 teaspoons toasted sesame seeds
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1/2 cup bread flour
- 1/2 cup white whole wheat or whole wheat pastry flour
- 1/4 teaspoon kosher salt
- extra virgin olive oil
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Instructions
- 1. Preheat the oven to 450° F. Rub a large baking sheet with olive oil.
- 2. In a bowl, mix the oregano, sesame seeds, 1 teaspoon lemon zest, cumin, and a pinch of chili flakes, salt, and pepper.
- 3. On a lightly floured surface, push the dough out until it's pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Rub the dough with olive oil and sprinkle with the herb/seed mix, using as little or as much as you'd like. Dollop on the pesto, then layer on the potatoes, drizzling them lightly with olive oil, salt, and pepper.
- 4. Bake for 10-15 minutes or until the crust is golden and the potatoes are crisp. Remove from the oven and top with burrata. Let the burrata sit on the pizza and warm, about 5 minutes.
- 5. Meanwhile, toss together the arugula, basil, dill, vinegar, 1 teaspoon lemon zest, lemon juice, sesame seeds, and a pinch of chili flakes, salt, and pepper. Top the pizza with arugula, drizzle over some olive oil. Eat!
- 1. In a large bowl, combine the water and yeast, stirring to dissolve. Let sit 5 minutes.
- 2. Add in the bread flour, whole wheat flour, and salt, stirring with a spoon until the dough comes together but is still sticky. On a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. Alternately, all of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.
- 3. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 2-4 hours, until doubled in size.
Source
Original recipe: View Original
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