This Potato Mushroom and Burrata Pizza topped with prosciutto and arugula on homemade white wine dough crisps up to pizza lover perfection!
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I'm all for changing things up when it comes to crafting a mouthwatering pizza. This winning combo starts with a thin layer of onion jam on the white wine dough that's a dream to work with. The dough recipe is included below but click here for more photos of how it comes together.
Super thin potato slices top the jam that were cut just 1/16-inch thick on a handheld mandoline. A mandoline makes quick, uniform slicing a breeze. Just pay attention and don't lose a fingertip.
Balsamic drizzled mushrooms and strips of prosciutto top the potatoes for more incredible flavor.
As soon as the pizza comes out of the oven, nestle in the burrata and scatter the arugula. Give it a drizzle of olive oil with a sprinkle of red pepper flakes and you will have yourself (share if you like) one helluva pizza. Enjoy!
More Super Delish Pizza Recipes to Try!
Mexican Pizza w/ Salsa Verde & Chorizo
Honey Roasted Pear & Brie Flatbread
Roasted Butternut Squash & Goat Cheese Flatbread
Blistered Cherry Tomato & Grape Galette
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Potato Mushroom and Burrata Pizza
- 8 ounces pizza dough , homemade* or store-bought
- 3 tablespoons olive oil , divided
- Kosher salt and black pepper
- 2 tablespoons onion jam
- 2 ounces mushrooms (shiitake or crimini) , sliced
- 1 teaspoon minced garlic
- 1 ½ tablespoons balsamic vinegar , divided
- ½ potato , 1/16-inch slices
- 1 ounce thinly sliced prosciutto , torn into strips (optional)
- 4 ounces burrata cheese , torn into 5-6 pieces
- 1 cup baby arugula
- ¼ cup white wine , room temperature
- ¾ cup warm water
- 1 ½ ounces fresh yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons olive oil , divided
- 3 ¼ cups flour , divided
- Preheat oven at 450 degrees F. Rub about ½ tablespoon of olive oil in the center of a large baking sheet.
- Carefully stretch or roll out dough to about a 10 to 12-inch circle on the oiled pan.
- Brush dough lightly with about ½ tablespoon olive oil and sprinkle with salt and pepper.
- Spread onion jam over the dough leaving a ½-inch edge.
- In a small bowl, toss mushrooms, garlic, 1 tablespoon olive oil and 1 tablespoon balsamic vinegar together with your hands. Set aside.
- With a mandoline, slice the potato in 1/16-inch slices. Spread them over the onion jam. Brush with about ½ tablespoon olive oil and sprinkle with salt and pepper.
- Top potato slices with mushroom mixture and torn prosciutto.
- Bake 12-15 minutes until the crust is golden, potatoes are tender and prosciutto has begun to crisp.
- While the pizza bakes, combine arugula with remaining ½ tablespoon olive oil and balsamic vinegar. Season to taste with salt and pepper.
- When pizza is done, remove from oven and immediately top with torn burrata so it melts in. Spread around the arugula as desired. Top with fresh oregano and crushed red pepper flakes. Enjoy!
- Place wine, water, and yeast in a large bowl; whisk until combined.
- Mix in honey, salt, and 1 tablespoon olive oil.
- Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
- Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.
- Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead 3-4 minutes until dough is smooth and firm.
- Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with plastic wrap. Let rise in a warm part of the house for 60-90 minutes. The dough should nearly triple in size.
- Pizza dough recipe yields about 24 ounces of dough, enough for 3 10-12 inch pizzas.
- For individual pizzas, cut the dough into 8 ounce pieces and form into rounds. Let rest 15 minutes. (Unused dough should be wrapped in plastic and refrigerated. Dough can be made 1 day ahead.) Let dough come completely to room temperature, like 3-4 hours, before assembling.
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