Maybe one of the easiest “gourmet” pizzas you will ever make, this uniquely delicious pizza has got it all: crunchy, salty potatoes, briny, bright olives, creamy burrata and a kiss of sweet honey. The oil will seep down through the crust’s pores and lightly fry it, creating an incredibly delicious effect that makes this pizza a total winner.
1/2 large russet potato, very thinly sliced in 1/8” slices
2 TBSP olive oil
Salt and pepper, as needed
1 store-bought pizza crust (a pre-baked crust, not dough)
1 cup green olive tapenade or bruschetta (store-bought)
2 TBSP honey
1.5 cups shredded mozzarella cheese (or however much you like)
8 oz burrata
Preheat your oven to 400 degrees F. Place a baking rack over a large sheet pan. Adjust your oven racks to the middle and lowest positions.
In a bowl, toss together the sliced potatoes and season with salt and pepper. Arrange the sliced potatoes over the baking rack in a single layer.
Place the pizza crust on a separate large baking sheet (not a pizza stone). Combine the honey and the tapenade (or bruschetta) and spoon over the crust, spreading it out so it covers the whole surface and seeps down through the pores. Sprinkle with shredded mozzarella and bake on the middle rack for 12 minutes (or until it’s done). Bake the tray of sliced potatoes on the bottom rack underneath the pizza until light brown and crispy, rotating once about halfway through; about 12 minutes (just keep an eye on them and take them out when they look done; will vary from oven to oven).
Top the finished pizza with the crispy potatoes and pieces of torn burrata (which will melt into the pizza as it sits …). Slice and enjoy!