Heirloom cherry tomatoes, burrata and herb pesto pizza

Heirloom cherry tomatoes, burrata and herb pesto pizza

A fresh and light vegetarian pizza topped with heirloom cherry tomatoes, creamy burrata and herby pesto; this recipe makes a delicious dinner party main or an alternative to a takeaway.

Heirloom cherry tomatoes, burrata and herb pesto pizza

Pair this pizza with a light and leafy side salad of fennel, rocket and herbs with dijon vinaigrette.

 

  • Serves icon Makes enough for 3 pizzas
  • Time icon Hands-on time 15-20 min, oven time about 30 min

A fresh and light vegetarian pizza topped with heirloom cherry tomatoes, creamy burrata and herby pesto; this recipe makes a delicious dinner party main or an alternative to a takeaway.

Pair this pizza with a light and leafy side salad of fennel, rocket and herbs with dijon vinaigrette.

 

Nutrition: Per pizza

Calories
835kcals
Fat
40.7g (13.3g saturated)
Protein
26.2g
Carbohydrates
87.3g (11g sugars)
Fibre
7.3g
Salt
1.9g

Ingredients

  • 3 x pizza dough bases, or you can make your own – here’s our classic pizza dough recipe
  • 1kg mixed heirloom tomatoes, halved, quartered or sliced depending on size
  • 2 x 100g balls burrata or buffalo mozzarella, roughly torn
  • Rocket leaves and parmesan (or veggie equivalent) cheese shavings to serve

For the pesto 

  • 30g mixed fresh herbs, such as basil, mint and parsley, finely chopped
  • 1 garlic clove, chopped
  • 2 tsp lemon juice
  • 1 tsp dijon mustard
  • Pinch caster sugar
  • 75-100ml extra-virgin olive oil, plus extra to drizzle
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Method

  1. For the pesto, put the herbs, garlic, lemon juice, mustard, sugar, olive oil and some salt and pepper in a mini food processor (or use a stick blender and a jug), then whizz until smooth and vibrant green. Alternatively, crush all the ingredients (except the oil) together in a pestle and mortar to form a paste, then slowly drizzle in the oil until emulsified – see Make Ahead.
  2. Heat the oven to its highest setting with either a pizza stone or a heavy baking sheet inside to heat up.
  3. Transfer one of the prepared pizza dough bases, still on its baking paper, to a flat baking sheet. Top with a third of the tomatoes, drizzle over a little oil and season with salt and pepper. Using the greaseproof paper to help you, slide the pizza onto the hot stone/sheet. Cook for 6-8 minutes or until the dough is puffed at the edges and has turned golden. Remove the pizza, leaving the stone/baking sheet to heat up for the next one.
  4. Transfer the cooked pizza to a chopping board, then top with a third of the burrata, a drizzle of herb pesto and a few rocket leaves and cheese shavings. Slice to serve. Repeat with the remaining 2 dough bases and toppings.

Nutrition

Calories
835kcals
Fat
40.7g (13.3g saturated)
Protein
26.2g
Carbohydrates
87.3g (11g sugars)
Fibre
7.3g
Salt
1.9g

delicious. tips

  1. Make the herb pesto up to a day ahead, then keep covered in the fridge.

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Recipe By

delicious. food team

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  1. […] Prefer your pizza without the meat? Check out this fantastic tomato, burrata and pesto pizza.  […]

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