This potato burrata flatbread is honestly one of the best flatbreads I’ve ever tried! It’s crispy with a flavorful tomato sauce, it’s got potatoes and then the burrata with the chili oil & fresh basil just makes it an explosion of flavors. All the textures and flavors work together so well. You can make this when you have guests over or for game night or dinner at home! It seems so simple but trust me, it’s nothing short of wowing your guests. You can use store-bought or homemade ingredients for this recipe. If you love burrata this is something you will absolutely LOVE!

Happy Cooking!

Servings: 6-8 servings; 2 flatbreads

Prep Time: 20-30 mins

Baking Time: 15-20 mins

Total Time: 1 hour

Ingredients: 

• 1 lb pizza dough- check notes

• 2 tbsp olive oil

• 3/4-1 cup pizza sauce

• 3-4 medium gold potatoes cut into very thin slices; I washed them well & kept the skin on

• Freshly cracked pepper

• 8 oz burrata

• 2 tbsp chili oil- Check notes

• 1/2-3/4 oz fresh basil leaves

Directions: 

1. Preheat the oven to 425F or the temperature as per the pizza dough recipe/packaging.

2. Prepare the pizza sauce as per the recipe or use bottled sauce if you want (I prefer homemade any day). Thin the sauce out if it’s thick. See consistency in the video.

3. Wash and dry the potatoes. Cut them into super thin slices. If it is thick, it won’t cook evenly in the oven.

4. On a lightly floured surface, roll one part of the pizza dough out till it’s very thin. You want it to be super crispy. Transfer the rolled-out dough using a rolling pin to a baking tray. Take the burrata out when you start rolling it so it comes to room temperature.

5. Brush about 1-1.5 tbsp olive oil on the rolled-out dough.

6. Spread about 1/3-1/2 cup of pizza sauce all over the dough, leaving an inch from the edges.

7. Top with the sliced potatoes filling it in as much as you want.

8. Brush about 2 tsp of olive oil on the potato slices.

9. Bake at 425F for 7-8 mins till the dough is cooked through and crispy and the potatoes are cooked.

10. Once out of the oven, top it with a burrata ball and cut it open. Distribute it evenly all over the flatbread. Crack some fresh pepper over the burrata. Drizzle chili oil over the flatbread.

11. Top with a lot of basil leaves all over the flatbread so that almost other bite gets one.

12. Slice and serve warm!

Notes/Tips:

• You can also use stracciatella cheese instead of burrata. That’s the inside filling of a burrata ball.

• I have used my homemade pizza dough as well as trader joes pizza dough for this recipe. You can use whatever pizza dough you’re comfortable with. If you get a thin flatbread in stores you can use that too!

• You can use truffle burrata if you want.

• Make sure you roll out the dough thin.

• Spreading olive oil makes the flatbread crispy.

• Do NOT skip the chili oil or basil.

• I use my homemade chili oil, the recipe is linked above. You can use whatever chili oil you like.

• The potatoes need to be sliced thin or they will be raw!