Gluten-Free Crispy Potato Burrata Pizza
This innovative pizza combines crispy roasted potato slices with creamy burrata and a sweet-savory honeyed olive tapenade. The potatoes are baked separately until golden and crispy, then arranged over a pre-baked crust that's been spread with a mixture of green olive tapenade and honey. Fresh burrata is torn over the hot pizza, creating pockets of creamy richness that contrast beautifully with the crispy potatoes and tangy-sweet tapenade base. Perfect for entertaining or when you want to transform simple ingredients into something special.
Ingredients
- ½ large russet potato, very thinly sliced in 1/8 inch slicesYukon Gold potato1:1vegetarianvegan
slightly different texture
- 2 TBSP olive oil
- salt
- pepper, as needed
- 1 store-bought pizza crust, pre-baked crust
- 1 cup green olive tapenade or bruschetta, store-boughtsun-dried tomato paste1:1vegetarian
different flavor profile
- 2 TBSP honey
- 1 ½ cups shredded mozzarella cheese
- 8 oz burrata
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Place baking rack over large sheet pan
- 3
Adjust oven racks to middle and lowest positions
- 4
Toss sliced potatoes with olive oil, salt and pepper
- 5
Arrange potatoes on baking rack in single layer
- 6
Place pizza crust on separate baking sheet
- 7
Combine honey with tapenade
- 8
Spread tapenade mixture over crust surface
- 9
Sprinkle with mozzarella cheese
- 10
Bake pizza on middle rack for 12 minutes
- 11
Bake potatoes on bottom rack for 12 minutes, rotating once halfway through
- 12
Top finished pizza with crispy potatoes and torn burrata
- 13
Slice and serve
Tips
Watch potatoes closely as cooking times vary by oven - remove when golden and crispy.
Use a mandoline or very sharp knife to get uniformly thin potato slices for even cooking.
Tear burrata just before serving so it stays creamy and doesn't fully melt into the pizza.
Good to Know
Best enjoyed immediately while potatoes are crispy and burrata is still creamy.
Potato slices can be prepared and seasoned up to 2 hours ahead.
Serve immediately while hot for best texture contrast.
Common Mistakes
Slice potatoes too thick and they won't crisp properly.
Skip rotating potato tray and some slices may burn while others stay soft.
Add burrata too early and it will completely melt instead of staying creamy.
Substitutions
Vegan Options
slightly different texture
General Alternatives
different flavor profile
FAQ
Can I use pizza dough instead of pre-baked crust?
Yes, but par-bake the dough for 8-10 minutes before adding toppings to prevent sogginess from the tapenade mixture.
What if I can't find burrata?
Fresh mozzarella works well as a substitute, though you'll lose some of the creamy texture that makes this pizza special.
How long will leftovers keep?
Store covered in refrigerator for up to 2 days, but potatoes will lose their crispiness when reheated.