Stop right there, you have to try this delight here, the potato pizza with smoked burrata, something truly delicious. I know you’re on a diet, but I swear you won’t gain a gram if you eat two slices of this goodness. Just continue following your diet plan, and if you’re not on a diet, I assure you that you can eat at least half, and if you can finish it, even better. It’s one of those indulgent things you can’t deny yourself. It’s a pizza, born from a variant of the usual Apulian focaccia, topped with cherry tomatoes and olives. I also add peeled tomatoes, as I’ve seen done in Puglia for the Bari-style pizza, and during a trip to Puglia, I found this delicious smoked burrata that I couldn’t resist bringing home. I decided to put it on this soft pizza with a potato dough that I think is really special for its taste and texture. I like to prepare it with a crispy edge, like the base, but the inside is a soft triumph of goodness because the potato dough is unique. If you can’t find smoked burrata, you can use the classic one.
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 2 pizzas
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Potato Pizza with Burrata
- 21 oz mixed flour type 0 and 00
- 2 1/8 cups cooked potatoes
- 1 tsp yeast
- 1 1/2 cups water
- 14 oz peeled tomatoes
- 8 3/4 oz smoked burrata
- yellow cherry tomatoes
- pitted olives
- oregano
- to taste coarse salt
- to taste olive oil
- to taste water
Tools for Preparing Potato Pizza with Burrata
- 1 Bowl
- 1 Potato Masher
- 1 Spoon
- 1 Work Surface
- 2 Baking Trays
- 1 Plastic Wrap
Steps for Preparing Potato Pizza with Burrata
Let’s start by cooking the potatoes. To have precise water measurements to use, I cook them in the microwave, without water, so they come out dry, and the water measurement remains more or less constant regardless of the quality of potatoes used, although it’s preferable to always use the same type, I use red potatoes for gnocchi.
Wrap the washed, still wet potatoes in plastic wrap and cook them in the microwave at the highest power, I use 1200 watts for about 5-7-10 minutes, depending on the size and quantity of potatoes. The times might be slightly longer if the microwave is less powerful.
You can also simply cook the potatoes in a pot covered with water, but in that case, measure the water differently, depending on how much the dough requires.
Once the potatoes are cooked, put them in the potato masher while still hot, and obtain a potato puree, removing the peels as you go.
Prepare the potato bread dough. Put the yeast in a large bowl with half of the room-temperature water and dissolve it.
Add the potatoes, then half of the flour, and start mixing with a spoon.
Add the salt, then the rest of the water and the rest of the flour, working with a spoon as long as you can, then by hand until you get a homogeneous dough, using a little flour if needed. If you boil the potatoes in water, add the water gradually, as you’ll need less for sure.
Cover the dough in the bowl with plastic wrap and let it rise until doubled, which will take about 3 hours, at a temperature of 78-82°F.
Once the dough has risen, take it and divide it into 2 trays of 32 cm in diameter, well greased with olive oil, the oil should be abundant, like preparing a focaccia. Spread it in the tray working with oiled hands and let it rest for at least half an hour.
After half an hour of rest, preheat the convection oven to the highest temperature and place two racks in the center.
Season your pizzas with chopped peeled tomatoes, pitted olives, and halved yellow cherry tomatoes. Then add oregano, coarse salt, and a mix of water and oil that will make our pizza truly special, more like a focaccia, although not as tall as the usual Apulian focaccia.
Bake in the hot oven for about 15 minutes, both pizzas, then remove when they are golden and add the smoked burrata. At this point, our potato pizzas are ready to be served. You’ll smell how good they are, serve them to your friends like I do every time I invite them, success is guaranteed.
