Burrata Pizza with Cherry Tomatoes & Garlic Butter
A simple recipe for homemade pizzas with burrata caprese topping. The dough is baked with a garlic parmesan butter and then topped with fresh cherry tomatoes and burrata cheese. These delightful burrata pizzas are the perfect summer comfort food!
Ingredients
- 2 balls burrata
- 200 g (7 oz) cherry tomatoes
- Salt & Pepper, to taste
- A few basil leaves, sliced
- 1 Tbsp Olive Oil
Buttermilk Pizza Dough
- 140 ml (0.5 cups) buttermilk
- 200 g (1.6 cups) plain white flour
- ½ tsp salt
- ½ tsp baking soda, aka bicarbonate of soda
- 2 tsp of olive oil
Garlic Butter
- 20 g (1 Tbsp) salted butter
- 3 cloves garlic, crushed
- A few pinches of dried parsley
- 4 Tbsp freshly grated parmesan, or a parmesan style hard cheese
Instructions
- First, make the crust by combining all ingredients in a bowl and then kneading for a couple minutes until a soft dough if formed. If it feels too sticky, add some extra flour, a tablespoon at a time. Too dry? Add some extra buttermilk or a little water, a teaspoon at a time.
- Allow the dough to rest for 45 minutes.
- In the meantime, prepare your cherry tomato topping. Quarter the cherry tomatoes and add them to a bowl with the olive oil and chopped basil. Add salt and pepper to taste. Leave to marinade.
- Prepare the garlic butter by mixing and mashing all ingredients in a bowl.
- Heat the oven to 200C / 390F.
- Divide the pizza dough into four pieces, and roll each into oval or circle shapes.
- Spread garlic butter over each of the uncooked pizzas.
- Place in the oven for 9-10 minutes, until crusts are browned.
- Remove from the oven and top with cherry tomato mixture (be sure to spoon all the juices on top too) and 1/2 ball of burrata per pizza.
- Serve immediately.
Serving: 1g, Calories: 463kcal, Carbohydrates: 45g, Protein: 20g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Cholesterol: 54mg, Sodium: 1048mg, Fiber: 3g, Sugar: 4g
