Potato Prosciutto Burrata Pizza

Fresh pizza dough with a toasted sesame seed crust, topped with basil pesto, shallots, plenty of freshly grated provolone cheese, thinly sliced potatoes, and a sprinkle of flaked sea salt and black pepper. Just before baking, add a layer of thinly sliced prosciutto and freshly torn basil leaves. The prosciutto turns perfectly crispy in the oven—so good! And that sesame seed crust? Such a nice little detail. Trust me, one pizza is never enough—I always end up making two!

Pizza is back, and I couldn’t be happier! I haven’t felt this excited to make pizza in a while, especially since I’ve been cooking in my home kitchen while our studio gets renovated. It’s been ages since I last baked a pizza pie—I really miss my pizza oven! But after testing out a few pizza-inspired recipes for my family recently, I caught the pizza bug all over again.

And wow, am I glad I did. I had no idea how much I missed a good homemade pizza!

When I make pizza for my family (which happens about every other week), I usually stick to pepperoni. It’s a classic, and when it comes to pizza, I think the classics are always the tastiest!

This pizza keeps that classic vibe but adds a little springtime freshness too.

Just hearing about this pizza got me excited to make it—pesto, potato, and prosciutto? Plus burrata on top? Yes, please! These are some of my all-time favorite ingredients.

And even though a lot of us are still dealing with freezing temps this week, the bright, fresh flavors of this pizza have me dreaming of spring, which (thankfully) isn’t too far off!

Here’s how it’s done:

Ingredients

Pizza dough
Olive oil
Parmesan
Sesame seeds
Shallots
Basil pesto
Mozzarella or provolone cheese
A small potato
Chili flakes
Fresh basil
Prosciutto
Burrata cheese (at room temperature)
Flaked sea salt

Step 1: The Pizza Dough

You can totally use store-bought dough—I love the ones from Trader Joe’s or Whole Foods. Or, if you’re feeling ambitious, make my homemade pizza dough.

If you go with my recipe, I use the pizza dough from the HBH Every Day Cookbook. My best tip? Make sure your dough is at room temperature—it’ll be way easier to shape. If it’s too cold, it won’t stretch properly and might tear.

Step 2: The Crust

Once the dough is rolled out, transfer it to a sheet pan.

For the crust, brush the raw dough with olive oil. Sometimes, I’ll even mix an egg yolk with a little water—this acts like a glue for the sesame seeds.

Now, sprinkle those sesame seeds all over the crust.

Step 3: The Toppings

Next, spread the bare dough with basil pesto and shallots. I prefer shallots over red onions because I’m not a huge fan of raw red onion flavor. I like to halve the shallot and place the pieces right on top of the pesto—they caramelize slightly as the pizza bakes, which is so good.

After the shallots, add a generous layer of freshly grated mozzarella or provolone cheese. Of course, you can use any melty cheese blend you like—this is just my go-to.

Arrange the thin potato slices over the cheese, then drizzle with olive oil and season with flaked sea salt and black pepper.

Finally, add that layer of prosciutto!

Step 4: Baking & Finishing Touches

As the pizza bakes, the prosciutto gets wonderfully crispy—our favorite part!

Once the pizza is out of the oven, tear the burrata balls over the hot, melty cheese and potatoes. Let the burrata soften into the pizza, but make sure to blot any excess moisture that seeps out.

For the finishing touch, I toss fresh micro arugula with olive oil and a pinch of salt. A squeeze of lemon is nice too! Then, just scatter the greens over the burrata.