INGREDIENTS:
8 ozs Pizza Dough (store bought)
1/2 cup Pesto (plus more for serving)
1/2 Nectarine (medium, sliced)
4 ozs Burrata
2 tbsps Basil Leaves
1 tbsp Balsamic Glaze
1/8 tsp Sea Salt (flaky)
DIRECTIONS:
Place the dough in a large bowl and cover it with a tea towel. Leave it on counter for at least 30 minutes to rise and come to room temperature.
Preheat the oven to 500°F (260°C).
Lightly dust a clean surface on the counter with flour. Roll the dough out to approximately one inch (2.5 cm) in thickness. Transfer it to a lightly greased baking sheet or pizza pan.
Spread the pesto onto the pizza dough and add the nectarine slices. Bake for 15 to 20 minutes or until golden brown on the bottom.
Cut into the burrata and use a spoon to add dollops onto the pizza followed by basil leaves. Drizzle the balsamic glaze all over and top with flaky salt. Cut into slices and enjoy!
NOTES:
Leftovers
Best enjoyed fresh. Refrigerate in an airtight container for up to three days.
Serving Size
One serving is two slices.
Pressed for Time
Use a ready-to-bake pizza crust.
No Burrata
Use goat cheese instead.
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