HOMEMADE PIZZA WITH BURRATA & SUN-DRIED TOMATO, ROCKET, PINE NUT TOPPING

My burrata obsession is showing no signs of ending any time soon so I simply HAD to try burrata in a baked form and as a pizza topping and boy it did not disappoint! 

Indeed this wasn't just any pizza, it was a vegetarian's dream - topped with a gooey mix of parmesan, mozzarella and of course burrata, pan fried mushrooms and asparagus, chilli flakes and as most interesting final touch after the pizza had baked away in the oven, a most fragrant rocket, sun-dried tomato and pine nut sort of salad topping that gave a wonderful contrasting texture and flavour dimension to the dish.

You can buy ready made dough but I found this recipe pretty idiot proof and fast to prep during the day, ready for the most delicious to be made by hand for dinner!

Far from your average margarita, a pretty statement worthy pizza that will wow a crowd!

Serves 2 

INGREDIENTS

Pizza Dough

• 1 1/2 cups flour
• 1/2 cup warm water
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 tablespoon oil

Toppings

• 6 tablespoons olive divided
• 220g mushrooms
• 1 small bunch asparagus ends trimmed and then cut into 3rds or 4ths
• 1/4 teaspoon chilli flake
• Good pinch of salt and pepper
• 1/4 cup packed fresh basil chopped
• 1 clove small garlic minced or grated
• 2 tablespoons parmesan cheese grated
• 1 1/2 cups mozzarella cheese shredded
• 4-8 ounces burrata cheese
• 2 cups fresh rocket
• 2 tablespoons oil packed sun-dried tomatoes oil drained and reserved
• 1 tablespoons 
• 2 tablespoons toasted pine nuts

METHOD

For the Dough:

• In a large bowl, combine water, yeast and honey. 
• Mix with a spoon, then let sit until foamy, about 10 minutes. 
• Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. 
• Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. 
• You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. 
• Now rub the same bowl with olive oil, then place the dough inside, turning to coat. 
• Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

To assemble the Pizza:

• When the dough is ready, start assembling the pizzas. 
• Preheat the oven to 220 celsius.
• Heat a large frying pan over medium heat, add 1 tablespoon olive oil and once hot add the mushrooms and asparagus. 
• Cook over medium heat for 5 minutes or until the veggies are just slightly cooked and softened. 
• Season with salt, pepper and crushed red pepper. 
• Remove from the heat and set aside.
• Once the pizza dough is ready, lightly flour a counter. 
• Use your hands or a rolling pin to roll the dough out until you have a flattened disk. 
• Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. 
• Drizzle at least 2 tablespoons of olive oil over the pizza dough. 
• Add the chopped basil, garlic and parmesan, spread out evenly over the pizza. 
• Add the mozzarella cheese and then sprinkle the veggies over the pizza.
• Break the burrata up over the top.
• Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.
• Meanwhile add the rocket and sun-dried tomatoes to a bowl and toss with 1-2 tablespoons of the reserved sun-dried tomato oil, toasted pine nuts, 1 tablespoon balsamic and a pinch of salt and pepper, toss well and set aside until ready to use.
• Remove the pizza from the oven and serve the rocket salad over top the pizza, or on the side. 
• Slice and EAT!