Half Baked Harvest · by Tieghan Gerard★ 5.0 (1)
Burrata Potato Pizza with Peppery Lemon Arugula
NUTRITION · PER SERVING23M COOK
CAL 26%·PRO 57%
CARBS 28G21% OF CAL
1G FIBER0G ADDED0G INTRINSIC22G OTHER4G TOTAL SUGAR
FAT 38G66% OF CAL
18G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy pizza topped with roasted potatoes, burrata, fontina, and crispy prosciutto, finished with a peppery arugula and peach vinaigrette salad. It's a restaurant-quality dish that comes together in under 30 minutes with rich, contrasting flavors.
mainitalianpizza🍪 sheet pan🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 pound ball of pizza dough, at room temperature
- 1 tablespoon melted salted butter
- 2 teaspoons honey
- 1 tablespoon chopped fresh rosemary
- 2 garlic cloves, chopped
- chili flakes
- 1 small yukon gold or russet potato, thinly sliced
- 1/2 cup shredded fontina cheese
- 3 ounces prosciutto
- 3 tablespoons olive oil
- 2-3 balls burrata cheese, at room temperature
- 2 tablespoons lemon juice
- 1 tablespoon white peach balsamic vinegar, or balsamic vinegar
- 2-3 cups arugula
- 1 cup fresh basil leaves
- 1/2 cup grated parmesan cheese
At a glance
PER SERVING · TIME 23M
CAL 26%·PRO 57%
CARBS 28G21% OF CAL
1G FIBER0G ADDED0G INTRINSIC22G OTHER4G TOTAL SUGAR
FAT 38G66% OF CAL
18G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7m
- Sodium
- 856mg
- Total sugar
- 4g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 227mg
- Calcium
- 617mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 856MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.