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Basil Olive Oil Burrata Pizza

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  • Author: Kimberly

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

  1. Preheat oven to 450 degrees.
  2. In a saucepan, heat up Basil Olive Oil. Add minced garlic, and shallot to the saucepan. Stir constantly until fragrant, about a minute.
  3. Add the tomatoes and stir occasionally until tomatoes soften, about 2-3 minutes.
  4. Add ¼ cup of water and tomato paste. Mush everything together over heat, until the sauce is a chunky consistency. Season with thyme.
  5. Bring to a simmer stirring occasionally until sauce thickens slightly, about 3 minutes. Remove from heat.
  6. While the sauce is cooking, place naan bread directly on oven rack and bake until lightly brown, about 5 minutes or so.
  7. In a bowl, whisk the Basil Olive Oil and Sicilian Lemon Balsamic together. Add the spinach and toss to cover.
  8. Mash the cheese using a fork until the cheese becomes more the consistency of cottage cheese.
  9. Assemble the pizzas by layering sauce, then spinach, then dollops of burrata cheese, dot with basil pesto and season with black pepper.
  10. Place flatbreads directly on the oven rack with a baking sheet on the rack below. Bake until cheese bubbles, about 5 minutes.
  11. Remove from the oven and enjoy!

Find it online: https://thepinehurstoliveoilco.com/basil-olive-oil-burrata-pizza/

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