Smashed Sweet Potato Pizzas with Creamy Burrata

Smashed Sweet Potato Pizzas with Molten Burrata & Pesto – An Easy Lunch That Feels Like a Treat

In just 35 minutes, you can put together a crispy, cheesy, and vibrant lunch that looks like it came from a trendy café. These smashed sweet potato pizzas start with tender roasted sweet potatoes, get flattened into golden-edged rounds, then get topped with creamy melted burrata and spoonfuls of bright pesto. The contrast between the crunchy exterior and the soft, milky center is the kind of texture combination that keeps you coming back for one more bite.

I first made these on a quiet Wednesday when I wanted something faster than homemade pizza dough but more interesting than a salad. The sweet potato base crisps up beautifully in the oven, and the burrata melts into these glorious puddles of creaminess that soak into the pesto. It’s one of those meals that feels indulgent without requiring much effort, and it cleans up in minutes.

Why You’ll Love This Recipe

• Naturally gluten-free and vegetarian, but hearty enough to satisfy anyone at the table
• Uses simple pantry ingredients, no special equipment needed
• The burrata gets warm and molten, creating a rich, luscious topping that pairs perfectly with the sweet potato
• Ready in about 35 minutes, making it ideal for a quick but impressive lunch or light dinner
• Easily customizable with whatever greens, nuts, or proteins you have on hand

Ingredients

• 2 medium sweet potatoes, scrubbed and sliced into 1/2-inch rounds
• 2 tablespoons olive oil, divided
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 2 balls fresh burrata cheese, at room temperature
• 1/4 cup basil pesto (store-bought or homemade)
• Fresh basil leaves, for garnish
• Flaky sea salt, for finishing
• Optional: red pepper flakes, pine nuts, or a drizzle of balsamic glaze

Instructions

• Preheat your oven to 425°F and line a large baking sheet with parchment paper.
• Place the sweet potato rounds in a bowl, drizzle with 1 tablespoon olive oil, and season with salt, pepper, and smoked paprika. Toss until evenly coated.
• Arrange the rounds in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender and lightly browned on both sides.
• Remove the baking sheet from the oven. Gently press each sweet potato round with the back of a spatula or a flat-bottomed glass to flatten slightly, creating a wider surface for the toppings.
• Return the sheet to the oven and roast for another 5 to 7 minutes, until the edges are crisp and golden.
• Transfer the smashed sweet potato rounds to a serving platter or individual plates. Tear or place the burrata pieces evenly over the warm potatoes.
• Drizzle pesto over the burrata and potatoes, then garnish with fresh basil leaves, a pinch of flaky sea salt, and any optional toppings you like.
• Serve immediately while the cheese is warm and melty.

Pro Tips

• For the crispiest edges, make sure the sweet potato rounds are in a single layer without overlapping. Crowding the pan traps steam and prevents browning.
• Let the burrata come to room temperature for about 20 minutes before using. This helps it soften and melt more evenly when placed on the hot potatoes.
• If you want extra crunch, sprinkle a few toasted pine nuts or crushed walnuts over the top just before serving.
• You’ll know the sweet potatoes are ready for smashing when a fork slides in easily but the rounds still hold their shape. Overcooking makes them too soft to flatten properly.
• For a more pronounced smoky flavor, try using chipotle powder instead of smoked paprika, or add a pinch of cumin along with the paprika.

Variations

• Swap the pesto for a spicy romesco sauce or a simple garlic-lemon yogurt for a completely different flavor profile.
• Add a handful of arugula on top after baking for a peppery fresh contrast to the rich cheese.
• Make it a heartier meal by topping with quick-seared cherry tomatoes or a few slices of prosciutto before adding the burrata.
• Use goat cheese or feta crumbles instead of burrata for a tangier, firmer topping that still melts beautifully.

Frequently Asked Questions

• Can I make these ahead of time? The sweet potato rounds can be roasted and smashed up to a day in advance. Reheat them in a hot oven for 5 minutes before adding the burrata and pesto. Add the cheese and pesto just before serving for the best texture.
• What’s the best way to reheat leftovers? Reheat the sweet potato rounds in a 400°F oven or air fryer for about 4 to 5 minutes. The microwave will make them soggy, so it’s best to use dry heat.
• Can I use a different type of potato? Regular russet or Yukon gold potatoes work too, but the flavor and natural sweetness will be different. Adjust the roasting time slightly, as these potatoes cook a bit faster than sweet potatoes.
• Is this recipe dairy-free? Unfortunately, burrata and traditional pesto both contain dairy. For a dairy-free version, try a vegan mozzarella alternative and a nut-based or dairy-free pesto.
• What can I serve alongside these pizzas? A simple green salad with lemon vinaigrette or roasted asparagus makes a great side. They also work well as an appetizer for a larger Italian-inspired meal.
• How do I keep the burrata from sliding off? Make sure the sweet potato rounds are well-flattened so they create a stable base. You can also nestle small pieces of burrata into slight indentations made with the back of a spoon.

More Recipes You’ll Love

• Roasted Sweet Potato Rounds with Burrata
• Crispy Sweet Potato Rounds with Burrata
• Roasted Sweet Potato Stacks with Burrata
• Roasted Sweet Potato with Whipped Feta and Honey
• Mediterranean Loaded Sweet Potatoes

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.