Burrata Pizza Margherita
From homechef.com
25-35 minServes 2
Crispy naan flatbread topped with tomato sauce, mashed burrata cheese, and fresh basil pesto, served with a spinach salad.
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| prepPreheat oven to 400°F / 200°C, at least 10 minutes | |||||||||
| prepPrepare baking sheet with foil | |||||||||
| 1 shallot, halved (half sliced thin for salad) | Toss spinach & sliced shallot with dressing | Plate pizzas, garnish with pesto & reserved sauce | |||||||
| 1 shallot, halved (half minced for sauce) | Sauté shallot & garlic until fragrant | Add tomatoes, cook 2 min until soft | Add water & tomato paste, mash & season | Simmer sauce 2-3 min until thickened | Divide sauce & top with mashed burrata | Bake pizzas 400°F / 200°C, 5-7 min until cheese bubbles | Rest pizzas 3 min | ||
| 2 garlic cloves, minced | |||||||||
| 2 Roma tomatoes, cored and diced 1/2 inch | |||||||||
| 60 ml water | |||||||||
| 30 g tomato paste | |||||||||
| 1/2 tsp salt | |||||||||
| Pinch of pepper | |||||||||
| 115 g burrata cheese | Mash burrata to cottage cheese consistency | ||||||||
| 2 naan flatbreads | Par-bake flatbreads 400°F / 200°C, 6-8 min | ||||||||
| 1/4 cup sauce (reserved for dipping) | |||||||||
| Remaining sauce (for topping pizzas) | |||||||||
| White balsamic vinegar | Whisk vinegar, oil, sugar & pepper | ||||||||
| 1 Tbsp olive oil (for dressing) | |||||||||
| 1 tsp sugar | |||||||||
| Pinch of pepper (for dressing) | |||||||||
| 55 g baby spinach | |||||||||
| 30 g basil pesto | |||||||||
| 2 tsp olive oil (for sauce) | |||||||||
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