Burrata Potato Pizza


1 store bought pizza dough

3 tablespoons olive oil

2 cloves of garlic, diced

1/2 cup Chef Kelly’s Pesto (see recipe below)

2-4 large red skinned potato, thinly sliced

Salt and pepper

8 ounces burrata mozzarella

4-6 sprigs of basil for garnish



Preheat oven to 450 degrees.

Roll pizza dough into a thin layer.  Brush with 2 tablespoons olive oil and add minced garlic.  Brush pizza dough with Pesto.  Add a thin layer of sliced potatoes, salt and pepper.

Bake in the oven for 12-15 minutes until potatoes are crispy and dough is golden brown in color.  Remove from over and top with burrata and fresh basil.

Serve with a glass of Ferrante’s Grand River Valley Chardonnay!


Chef Kelly’s Pesto
½ cup toasted pine nuts
3 oz. Romano cheese, grated
3 garlic cloves, finely grated
6 cups basil leaves
1 tsp. salt
1 tsp. red pepper flakes
1 tablespoon lemon zest
¾ cup extra-virgin olive oil
Add all ingredients to a food processor, except olive oil.  With the food processor on low speed, slowly add olive oil until mixture becomes well combined, 1-2 minutes.