Burrata and Heirloom Tomato Pizza with Basil Pesto
By Tested and perfected in the Sur La Table kitchen
Burrata and Heirloom Tomato Pizza with Basil Pesto
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 2 (12-inch) or 4 (8-inch) pizzas
Basil pesto:
- 2 tablespoon pine nuts, toasted
- 2 bunches (about 4 cups) fresh basil leaves
- 2 garlic cloves, smashed
- Zest of ½ lemon
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Vegetable oil, for brushing grill grates
- 12 ounces burrata cheese, torn into small pieces
- 2 heirloom tomatoes, sliced crosswise into ⅛-inch thick rounds (See Note)
- 1 recipe Homemade Pizza Dough (Recipe included)
- 5 tablespoons thinly sliced fresh basil leaves, for garnish
The basil pesto can be prepared ahead, covered, and refrigerated overnight or frozen for up to 1 month.
Note: To prevent tomatoes from releasing too much moisture into the pizza, lightly salt tomato slices and lay out on the paper towel-lined baking sheet to drain prior to assembling the pizza.
Place a pizza stone in the lower third of the oven and preheat oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
To prepare pesto: To the bowl of a food processor fitted with a metal blade, add pine nuts, basil, garlic, lemon zest, and Parmesan. Pulse until finely chopped. With the motor running, drizzle in olive oil and puree until smooth. Taste and adjust seasoning with salt and pepper. Transfer to a small mixing bowl.
Place pesto, burrata, and tomatoes in separate small mixing bowls.
Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough.
Dust a pizza peel with cornmeal or flour and place a dough round on the peel. Give the peel a little shake to make sure that the dough moves freely and is not sticking. Lightly coat dough with a thin layer of pesto. Then top with burrata and tomatoes. Working quickly, open the oven and slide the pizza off the peel onto the pizza stone. Allow your pizza to cook until the crust is golden brown and crisp and the cheese is bubbling, 8 to 10 minutes. Remove the pizza from the oven and place on a cutting board. Let pizza rest for 1 to 2 minutes before cutting. Repeat process with remaining dough and sauce.
To serve: transfer pizzas to individual serving plates and garnish with sliced basil; serve immediately.
Note: To prevent tomatoes from releasing too much moisture into the pizza, lightly salt tomato slices and lay out on the paper towel-lined baking sheet to drain prior to assembling the pizza.
Place a pizza stone in the lower third of the oven and preheat oven to 500°F. Allow the pizza stone to preheat for at least 30 minutes.
To prepare pesto: To the bowl of a food processor fitted with a metal blade, add pine nuts, basil, garlic, lemon zest, and Parmesan. Pulse until finely chopped. With the motor running, drizzle in olive oil and puree until smooth. Taste and adjust seasoning with salt and pepper. Transfer to a small mixing bowl.
Place pesto, burrata, and tomatoes in separate small mixing bowls.
Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½ inch and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking sheet, cover with another piece of parchment and proceed with remaining dough.
Dust a pizza peel with cornmeal or flour and place a dough round on the peel. Give the peel a little shake to make sure that the dough moves freely and is not sticking. Lightly coat dough with a thin layer of pesto. Then top with burrata and tomatoes. Working quickly, open the oven and slide the pizza off the peel onto the pizza stone. Allow your pizza to cook until the crust is golden brown and crisp and the cheese is bubbling, 8 to 10 minutes. Remove the pizza from the oven and place on a cutting board. Let pizza rest for 1 to 2 minutes before cutting. Repeat process with remaining dough and sauce.
To serve: transfer pizzas to individual serving plates and garnish with sliced basil; serve immediately.