Some things are universally loved. And I got one word for ya people: Pizza
That’s right, we are diving into the sweet, sweet world of pizza. And the flavors are everything summer and more. Heirloom tomato, burrata, and pesto pizza. One bite of this light pizza and you will be living your best summer pizza life.
So before we get into this heirloom tomato, burrata, and pesto pizza let’s talk about my latest hobby:
Breadmaking!! And as a rule of thumb, anytime I get a new hobby it’s like a fully immersive experience. Needless to say, recent times may or may not have brought an influx of Amazon packages to support my new found love of bread making. Stay tuned for all the madness as I learn the ropes. First up, I’m making my very own sourdough starter, saying I’m excited is an understatement.
Check out another great summer recipe! Healthy Pasta Primavera!
Anywho, because I was nose deep in book about all things dough, I found myself craving pizza. One thing led to another and I was heating that oven up.
Okay, back to the matter at hand: Heirloom Tomato, Burrata, and Pesto Pizza!
For this particular pizza recipe, I ended up using Trader Joe’s pizza dough. It’s really good and you can pick it up in the refrigerated section. Having the dough already prepared means this bad boy is quick enough for a weeknight, but tasty enough to be a date night meal for the weekend. If you hear the red wine calling your name, you’re not alone.
Now the toppings are what make this summer pizza life. Heirloom tomatoes are the beautiful star in my opinion. Typically these beauties are in season from July to August, so my plan is to be on an all tomato diet. That’s normal right? Just kidding.
The best thing paired with heirlooms? Burrata, of course! The combination between the herby pesto and basil, creamy buratta, and the acidity of the tomato basically make this the best thing ever.
Alright friends, this summer pizza is yours for the making!
Heirloom Tomato, Burrata, and Pesto Pizza
- 1-16 oz Package of Trader Joe's Prepared Pizza dough
- 4-6 Heirloom Tomatoes, multicolored and sliced thin
- 8 oz Fresh Burrata
- 6 tbsp Pesto
- 1/4 cup Fresh Basil, thinly sliced
- Olive Oil
- Optional: Red Pepper Flakes
Take pizza dough out of the fridge for at least 30 before using to warm up, keep covered with plastic wrap
Preheat oven to 425 degrees
Divide dough in half
Using hands or rolling pin roll out both doughs to about 10 inches each
Using a spoon, smear 2-3 tbsp of pesto on each pizza
Lay tomato slices on top
Drain water from burrata, I like to tear my burrata, it will be very creamy
Distribute burrata cheese over pizza evenly
Using fingers or pastry brush, brush oil over both pizza's crust, this will ensure you get some color on the pizza
Sprinkle red pepper flakes if desired
Bake for 15-20 Minutes, until cheese is bubbly and crust starts to turn golden
Remove pizza from oven
Allow to cool for 5 minutes
Sprinkle thinly sliced basil over the top
Slice and enjoy!
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