Product Flavor: Balsamic Vinegar, Basil, Entrees, Flavored Infused Olive Oil, Recipes, Sicilian Lemon
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Basil Olive Oil Burrata Pizza
Ingredients
Scale
Pizza Sauce
- 2 shallots minced
- 4 Roma tomatoes, chopped
- 2 T Tomato Paste
- ¼ cup water
- 2 T Pinehurst Olive Oil Co. Basil Olive Oil
- 6 cloves minced garlic
- 1 tsp. fresh tyme
Balsamic Spinach
- 2 cups baby spinach
- 1 T Pinehurst Olive Oil Co. Sicilian Lemon Balsamic
- 2 T Pinehurst Olive Oil Co. Basil Olive Oil.
Pizza
- 4 Naan Flatbreads
- 8 oz. Burrata Cheese (Buffalo Mozzarella) or more if you really like cheese! We used about 6-7 oz. for 2 pizzas to make them extra cheesy and delicious!
- 4 T Basil Pesto
- Fresh ground pepper
Instructions
- Preheat oven to 450 degrees.
- In a saucepan, heat up Basil Olive Oil. Add minced garlic, and shallot to the saucepan. Stir constantly until fragrant, about a minute.
- Add the tomatoes and stir occasionally until tomatoes soften, about 2-3 minutes.
- Add ¼ cup of water and tomato paste. Mush everything together over heat, until the sauce is a chunky consistency. Season with thyme.
- Bring to a simmer stirring occasionally until sauce thickens slightly, about 3 minutes. Remove from heat.
- While the sauce is cooking, place naan bread directly on oven rack and bake until lightly brown, about 5 minutes or so.
- In a bowl, whisk the Basil Olive Oil and Sicilian Lemon Balsamic together. Add the spinach and toss to cover.
- Mash the cheese using a fork until the cheese becomes more the consistency of cottage cheese.
- Assemble the pizzas by layering sauce, then spinach, then dollops of burrata cheese, dot with basil pesto and season with black pepper.
- Place flatbreads directly on the oven rack with a baking sheet on the rack below. Bake until cheese bubbles, about 5 minutes.
- Remove from the oven and enjoy!