Burrata Pizza
A light summer flatbread with homemade pesto, fresh greens and a generous dollop of ricotta.
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.5 cups all-purpose flour (481)
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup water (240ml)
- 2 tbsp olive oil
- 3 cups basil (45g)
- 1/4 cup walnuts (30g)
- 1/2 cup olive oil
- 1/3 cup parmesan (25g)
- 1/2 tsp kosher salt
- 4 cloves garlic
- Lemon zest
- Juice from 1 lemon
- 1 Sprig fresh thyme (chopped)
- 1 Sprig Fresh rosemary (chopped)
- 6 Heirloom tomatoes (thinly sliced)
- 1 bunch pink radishes (thinly sliced)
- 1 bunch green onions (chopped)
- 2 oz arugula microgreens
- 1 cup burrata cheese (250g)
Instructions
- 1
For the Flatbread:
- 2
Preheat to 450F.
- 3
Into the bowl of a standing mixer fitted with a dough hook, add flour, salt and baking soda. Give it a whisk.
- 4
Add water while the mixer is on low. Add a few more drops if you’re noticing the dough isn’t coming together. Mix on high until the dough comes together on the hook.
- 5
Flour a work surface and knead the dough for about 5 minutes.
- 6
Test the elasticity with your finger. It will bounce back.
- 7
Divide into four pieces. Form into disks and let each rest for about 30 minutes.
- 8
Roll out and knead into pizza shapes.
- 9
Brush some olive oil on.
- 10
Bake for about 12 - 15 minutes or until golden.
- 11
For the Pesto:
- 12
Place basil, parmesan, kosher salt, walnuts, lemon zest, lemon juice and garlic into the blender.
- 13
Pour olive oil while the blender on. Blend until smooth.
- 14
For the Assembly:
- 15
Thinly slice the radishes and tomatoes. Devein the sprigs of thyme and rosemary. Give the herbs and green onions a chop.
- 16
Add a thin layer of pesto. Evenly distribute a bed of microgreens, herbs, onions, tomatoes and radishes on the flatbread. Spoon on 2-3 dollops of burrata. Drizzle some olive oil. Add salt and pepper to taste.