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Burrata Pizza
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Burrata Pizza

A light summer flatbread with homemade pesto, fresh greens and a generous dollop of ricotta. 
Course Appetizer, dinner, Main Course, Side Dish
Cuisine Italian
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4
Calories 300kcal
Author John Kanell

Ingredients

For the Flatbread:

  • 3.5 cups all-purpose flour 481
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup water 240ml
  • 2 tbsp olive oil

For the Pesto:

  • 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

For the Assembly:

  • 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

For the Flatbread:

  • Preheat to 450F.
  • Into the bowl of a standing mixer fitted with a dough hook, add flour, salt and baking soda. Give it a whisk.
  • 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.
  • Flour a work surface and knead the dough for about 5 minutes.
  • Test the elasticity with your finger. It will bounce back.
  • Divide into four pieces. Form into disks and let each rest for about 30 minutes.
  • Roll out and knead into pizza shapes.
  • Brush some olive oil on.
  • Bake for about 12 - 15 minutes or until golden. 

For the Pesto:

  • Place basil, parmesan, kosher salt, walnuts, lemon zest, lemon juice and garlic into the blender.
  • Pour olive oil while the blender on. Blend until smooth. 

For the Assembly:

  • Thinly slice the radishes and tomatoes. Devein the sprigs of thyme and rosemary. Give the herbs and green onions a chop.
  • 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.

Video

Notes

  • If you're in a rush, try using some store-bought flatbread or naan to make this recipe!
  • You can spread pesto on the dough before baking if you want more of a pizza feel to this summer flatbread.
  • Feel free to use whichever greens you like on this and by all means, pile them high! You can even add a fully dressed salad on top of this and enjoy with a big dollop of burrata.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 35g | Protein: 22g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3.3g | Cholesterol: 73mg | Sodium: 60mg | Potassium: 40mg | Fiber: 4g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 2.3mg | Calcium: 410mg | Iron: 2.3mg