Potato Pizza with Burrata and Truffle | Paula's Apron

Potato Pizza with Burrata and Truffle


Potato Pizza with Burrata and Truffle to launch the blog’s pizza category. It has a truffle sauce base (but don’t worry if you don’t like truffle, you can substitute it with pesto or bechamel) topped with, caramelised onion, cheddar, potatoes and burrata. The burrata is added when you take the pizza out of the oven, and the heat that comes out from it makes it even creamier… To die for!

Potato Pizza with Burrata and Truffle, plus a layer of caramelised onion and cheddar. The burrata is added when you take the pizza out of the oven, and the heat that comes out from it makes it even creamier… To die for! | Paula's Apron Recipe

Potato Pizza with Burrata and Truffle Idea Origin

About 3-4 years ago, Martina, an Italian friend, hosted a pizza night at her house. When we got there, one of the pizzas in the making had potatoes on it and the truth is that I first thought: “potatoes with bread… maybe it’s a bit too much ” (although when I then think of a Spanish potato omelette sandwich, I don’t even know why I was finding potato pizza weird for starters, since it’s one of my favourite sandwiches in the world).

Anyways, prejudices aside, we ate the potato pizza and OMG, how good! What a discovery I made thanks to Martina. It’s a really delicious combination and if you take into account that it also has cheese, well, you can imagine just how incredible it is.

So from there I decided to make a potato pizza for “world pizza day” a year ago. And among the various pizzas that I have shared to date on Insta, this Potato Pizza with Burrata and Truffle recipe was the most voted one to be properly filmed and uploaded onto the blog (little by little I am uploading old recipes on the website, as well as a lot of new ones :P).

Pre-baked Potato Pizza with Burrata and Truffle topped with the potato layer which has been drizzled with olive oil. To die for! | Paula's Apron Recipe

Potato Pizza with Burrata and Truffle Ingredients

Para hacer esta pizza seguramente vas a tener todos los ingredientes en casa excepto la salsa de trufa, pero hoy en día se encuentra a muy buen precio en grandes superficies (por ejemplo Aldi o Mercadona tienen), o la masa de pizza, que la puedes comprar hecha o hacerla casera – yo la hago siempre casera.

To make this pizza, you will surely have all the ingredients at home except the truffle sauce, which nowadays can easily be found in big supermarkets, or the pizza dough, which you can buy or make it at home – I always go for homemade.

Potato Pizza with Burrata and Truffle, plus a layer of caramelised onion and cheddar. The burrata is added when you take the pizza out of the oven, and the heat that comes out from it makes it even creamier… To die for! | Paula's Apron Recipe

As for the dough, if I know in advance that I will make pizza, I use the Pizza Napolitana Recipe by La Hogazana or the No-Knead Pizza Dough by Esbieta. If I decide last minute that I want to make pizza, then I go with my quick pizza dough version (let me know in comments if you’d want it. If so, I will work on it to share it with you). By the way, what I have already shared on the blog though is an Easy No-Knead Homemade Focaccia recipe.

And what do we top the pizza dough with?

  • Truffle Sauce: truffle sauce is generally a mixture of truffle with mushrooms and sometimes even black olives for extra depth of flavour. This is why it works so well as a base for pizzas or mixed with cream as a sauce for pasta or chicken for example.
  • Onion: i’ve caramelised it while the oven was preheating. Its natural sweetness pairs so well with the rest of the ingredients. You can also make a great batch ahead and freeze it divided into different portions so you can use them in different recipes.
  • Cheddar cheese: I have used mature cheddar, which, even if it melts, is not the same as a proper melty cheese such as mozzarella. As the burrata is already very creamy, I wanted to use a cheese with a little more flavour on the base.
  • Potato: it’s important to slice the potato finely so that it has time to cook and even get a bit crispy on the edges, which is delicious. I slice it with a mandoline so I can control the thickness, but you can also do it with a sharp knife (and cutting skills XD).
  • Burrata: the cherry on top for today’s pizza. When placed on the hot pizza, it melts a little and is even more spectacular.
  • Salt and Pepper: to season the potato, onion and burrata.
  • Extra Virgin Olive Oil: we need it to drizzle over the potato so it gets golden and to cook the onion.
  • Fresh thyme (optional): provides a nice aroma and freshness. I personally love taking a pizza bite with a little bit of thyme.

Seriously, this potato pizza is positively going to impress you.

Pre-baked Potato Pizza with Burrata and Truffle. The potato layer has been partially added so the caramelised onion and cheddar can be seen. To die for! | Paula's Apron Recipe

Some Tips & Tricks to Make Homemade Pizza


  • If you’re using pizza dough that’s been in the fridge, let it sit on your counter while you prepare the ingredients. It’ll need to be at room temperature when you use it.
  • Preheat the oven to its maximum temperature with a pizza stone, baking steel or, if you don’t have either of these, with a baking tray between 45 minutes – 1 hour before making the pizza. We are after a sudden temperature change when placing the pizza in the oven and also after cooking the pizza as quickly as possible so that the dough doesn’t dry out.
Pre-baked Potato Pizza with Burrata and Truffle. The cheddar is being added on top of the truffle base and caramelised onion. To die for! | Paula's Apron Recipe


You have a couple of options here:

  • As Tamara explains, you can pre-cook the pizza base with the sauce for 3 or 4 minutes at the lowest rack. This will allow us to get more volume and a crispier base.
  • Another option is to cook the pizza on the middle rack first and finish it on the top third with the grill on for the last two minutes.

Note: both Tamara from La Hogazana in her Neapolitan Pizza recipe and Karishma in her guide to make homemade pizza confirm that pizza made in a conventional oven will never be the same as if it was made in a special or professional pizza oven, since these reach temperatures of 500ºC that allow the pizza to rise and be cooked in just a couple of minutes.

Do you want to make more than one pizza at once?

If you’re making a couple of pizzas and both don’t fit on the baking surface, I recommend making one first and then the other one, rather than making the 2 at once on different racks, as this could result in a poorer pizza result. If you want to serve them at the same time, in the last minute of cooking the second pizza, return the already baked pizza into the oven on a rack just below the other pizza.

Potato Pizza with Burrata and Truffle, plus a layer of caramelised onion and cheddar. The burrata is added when you take the pizza out of the oven, and the heat that comes out from it makes it even creamier… To die for! | Paula's Apron Recipe

Frequently Asked Questions

Can I substitute the truffle sauce?

Si no te gusta la trufa, cambia la salsa por tu salsa blanca favorita, como la bechamel, o pesto. Este pesto de rúcula por ejemplo le iría fenomenal. En esta receta de pizza de patata no te recomiendo tanto la salsa de tomate, pero si es lo que te gusta, ¡adelante!

If you don’t like truffle, swap the truffle sauce with your favourite white sauce, such as bechamel, or pesto. This Rocket Pesto would work great for instance. In this potato pizza recipe I don’t recommend using tomato sauce though, but if that’s what you like, please go ahead!

If you make this recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking! 

Pizza de Patata y Burrata con Trufa, además entre capas lleva cebolla caramelizada y cheddar. La burrata se pone al sacar la pizza del horno, volviéndose aún más cremosa con el calor... ¡Para morirse de buena! | Receta de Paula's Apron
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Potato Pizza with Burrata and Truffle

Potato Pizza with Burrata and Truffle plus caramelised onion and cheddar. A delicious pizza all year round cause it's simply to die for!
Print Recipe Pin Recipe Rate
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 1 pizza
Author: Paula


  • 225-300 g pizza dough
  • 4 tbsp Truffle sauce
  • 1/2 onion - large, or 1 medium, sliced
  • 100 g Mature Cheddar cheese - grated
  • 1 potato - small-medium, thinly sliced (1 mm thickness)
  • 1 150 g burrata ball
  • Salt
  • Black Pepper
  • Extra virgin olive oil
  • Fresh thyme - to garnish (optional)


  • Preheat the oven to its highest temperature (mine gets up to 250ºC) and place a baking stone o steel or a baking tray large enough to fit the pizza in it. If your pizza dough is in the fridge, take it out so it gets to room temperature.
  • In a small pan, heat some olive oil at low heat. Add the onion and stir it so it gets coated with oil. Season it with salt and add a couple of tablespoons of water to accelerate the process. Cover it and let it get poached. Check it every now and then and stir it until the water has evaporated. At this point, remove the lid, increase the heat a bit and sautée the onion so it gets golden. It should be soft at the end with a golden colour but not too brown. Drain the excess oil in a bowl and a set aside (we will use the oniony oil at the end).
  • Once the oven and baking surface are preheated, stretch the pizza dough onto a floured surface or onto floured parchment paper. If the dough springs back, allow it to rest for about 5min. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin. If you had stretch it on the counter, gently transfer the dough onto parchment paper.
  • Spread the truffle sauce onto the pizza dough, leaving 1-2cm border. Distribute the onion evenly, then sprinkle the cheese all over it. Top it with a layer of potato slices, season them with salt and drizzle with olive oil.
  • Slide the pizza with the parchment paper onto the heated baking surface. Bake for 10-15 minutes or until the edges of the pizza are golden brown. If you want, you can place the pizza on the top third rack during the last 2 minutes with the grill on.
  • Remove the pizza from the oven, tear the burrata apart and top the pizza with it. Crack some black pepper, drizzle with olive oil and optionally garnish with fresh thyme. Enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @paulasapron on Instagram and hashtag it #paulasapron.

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