Earlier this week I introduced you to one of my favorite pesto recipes – Arugula Basil Pesto. Now I’m going to show you a super easy and delicious way to use that pesto.
This Pesto Burrata Pizza is such a simple and delish meal.
If you’ve never experienced burrata…now is the time.
Burrata is a mozzarella pouch filled with cream and curd – basically everything you love about mozzarella combined with creamy goodness. You can find it next to the fresh mozzarella in your grocery store – it will be in a container and will be sitting in a liquid brine.
While I made this pizza vegetarian you could also add some meat to this. Some things I am already considering for the next time I make this are spicy salami, grilled chicken or shrimp. All of which would make an amazing addition.
If you want step by step instructions of how I roll out and use store bought dough, check out my Potato Bacon Jalapeño Pizza recipe. The only thing I did differently this time around was instead of placing my rolled dough on the backside of a greased cookie sheet, I just put it on parchment paper – this allowed me to get it in a perfect circle since I don’t own a round pizza pan.
Cooking on parchment paper does give you some temperature restrictions. The package for mine said not to go over 420 degrees. I ended up cooking it at 400 degrees, which worked perfectly fine, but I did have to cook it for longer (about 16-20 minutes). So if you are short on time, stick to a metal baking sheet and a higher temperature (475 degrees for 10-12 minutes). The amount of time you cook the pizza also depends on how thin you make your dough – so regardless, you will want to keep an eye on your pizza after the 10 minute mark.
I also used almond meal to roll out my dough, but you can use flour or corn meal as well. It all comes down to what kind of texture you want your pizza to have, so choose based on your preference (or what you have on hand).
PESTO BURRATA PIZZA
1/2 package pre-made pizza dough (8oz.)
1/2 cup almond meal – flour or corn meal can be used as well
1/4 cup prepared pesto
1 tomato, sliced into rounds
4 oz. burrata cheese, sliced
fresh basil, for topping
arugula, for topping
red pepper flakes (optional)
pecorino romano (optional)
Spread almond meal on a clean surface and place pizza dough on top of it. Let the pizza dough come to room temperature (this takes about an hour).
Preheat oven to 400 degrees.
When pizza dough is ready to be rolled out* place it on top of parchment paper** and roll it into a circle (about 8 inches across), making sure to leave the outer half inch a little fuller to make the crust.
Spread pesto evenly, making sure not to cover the crust.
Place tomato slices evenly across pizza, followed by slices of burrata.***
Place in the oven (on the parchment paper) for 10 minutes. After this check pizza every 2 minutes until the crust is crisp and the cheese is melted and begins to brown.
Remove from oven and top with fresh basil, arugula, red pepper flakes and pecorino romano.
Slice and enjoy!
*It should be easy to work with and shouldn’t snap to the center when you try to form it.[br]**If you use parchment paper, be sure to check the package for temperature restrictions. If you’d rather use a metal pan, then heat your oven to 475 degrees and cook pizza for 10-12 minutes.[br]***Since burrata has a creamy center you won’t have perfect slices – they may end up looking more like dollops. Don’t worry, as the cheese melts in the oven it will spread out evenly.
So….I just have to say…this Pesto Salad Pizza may be the best thing I’ve ever eaten. Like, seriously, amazingly good.
Who knew combining pizza and salad would be so great? Not me, that’s for sure.
This recipe combines a bunch of fresh, delicious ingredients and makes a super light meal. This isn’t heavy like your normal pizza – the crust is super thin, the cheese is light, and the salad mix is overloaded.
I’m just going to say that the title of this post does not give this recipe justice. Yes, this is a Three Cheese Pita Pizza, but it is oh so much more than that.
Imagine pita bread with a cream cheese, feta and garlic sauce, and topped with mozzarella, parmesan, feta, tomatoes and spinach. I thought that might be too long of a title, so I had to shorten it. But believe me, this is in no way a plain cheese pizza. It packs so much flavor, is somewhat healthy and is simple to make. Does it get any better than that?
Have you ever made pizza on pita bread? It is the perfect starting point for an individual sized pizza. Everyone can add their own toppings and have exactly what they want. Plus it only takes about 10 minutes to cook. Makes a quick and easy lunch or dinner.
Hope you enjoy!
THREE CHEESE PITA PIZZA
1/4 cup + 1 oz feta cheese, separated
1/4 cup cream cheese
1 clove garlic
1 teaspoon dried oregano
2 tablespoons olive oil
2 whole wheat pita bread slices
1/4 cup mozzarella cheese
2 tablespoons shredded parmesan cheese
handful baby spinach
Preheat oven to 450 degrees
Place 1/4 cup of feta cheese, cream cheese, garlic and oregano in food processor and blend until combined
With the food processor on low, drizzle in olive oil
Line a baking sheet with aluminum foil and place pita bread on the foil
Spread the cream cheese sauce on the pita bread; distribute evenly
Sprinkle mozzarella, parmesan over the top of both pitas
Slice tomato into thin slices and place on top of the cheese
Place spinach on top of everything
Sprinkle remaining feta cheese over both pitas as well as some ground pepper
Cook in the oven for 10-12 minutes, or until cheese is melted and pita begins to brown
Making pizza at home is not only easy, but a fun way to come up with your own creations/re-create your restaurant favorites. This potato bacon jalapeño pizza is inspired by a local restaurant we love – URBN Coal Fired Pizza. They come up with some of the most interesting pizzas. For example: Fresh Clam, Eggplant Parmesan and our personal favorite…MASHED POTATO PIZZA. Who knew that was a thing? Well, it is, and it is seriously delicious.