Heirloom cherry tomatoes, burrata and herb pesto pizza

Heirloom cherry tomatoes, burrata and herb pesto pizza
  • 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
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
  • 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

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.

delicious. tips

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

Recipe By

The delicious. food team

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