Burrata Pizza Margherita
with fresh tomato sauce and balsamic greens
Prep & Cook Time: 25-35 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
You may think you know mozzarella, but you've hardly met her! Mozzarella is in supreme form here, with the variation known as burrata. Rich and creamy beyond your cheesiest wishes, it tops a tomato sauce made with pungent garlic and shallot. Garnished with pesto for the flavor and tricolor appeal, let your foray into the expanded mozzarella universe be merely the beginning of many happy burrata-filled nights.
This was one of my favorite things so far. I never had burrata before and it was delicious!
As much as we've loved other meals this one was my favorite so far. Sounds weird to say that about pizza and a salad but they were AMAZING. I wish I could give it 10 stars!!
I thought this pizza was the bomb. Was a great take on margarita pizza with tomatoes and basil!!
The naan was such a good crust choice! Never would've thought of that
Very easy directions to follow and a quick meal that even my young niece could make on her own, which was a big plus.
In Your Box (serves 2)
- 2 Roma Tomatoes
- 2 oz. Baby Spinach
- 1 Shallot
- 1 Tbsp. Tomato Paste
- ½ fl. oz. White Balsamic Vinegar
- 2 Garlic Cloves
- 1 tsp. Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) QPGvbe3E
You Will Need
- Olive Oil
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Small Pot
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Peel and halve shallot. Slice half the shallot into thin strips and mince other half.Mince garlic.Core tomatoes and cut into 1/2" dice.Drain burrata if necessary. Place in a mixing bowl and mash until the consistency of cottage cheese. Set aside.
Make the Sauce
Place a small pot over medium heat. Add 2 tsp. olive oil, minced shallot, and garlic to hot pot. Stir constantly until fragrant, 30-60 seconds.Add tomatoes and stir occasionally until tomatoes soften and release their liquid, 2 minutes.Add 1/4 cup water and tomato paste and mash into a chunky sauce. Season with 1/2 tsp. salt and a pinch of pepper.Bring to a simmer and stir occasionally until sauce slightly thickens, 2-3 minutes.Remove from burner.
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.Remove flatbreads from oven and set on a clean work surface.
Assemble and Bake the Pizzas
Set aside 1/4 cup sauce. Divide remaining sauce between flatbreads. Top with dollops of mashed burrata.Place flatbreads directly on oven rack with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 5-7 minutes.Rest cooked pizzas 3 minutes before slicing.While pizzas bake, make dressing.
Make Salad and Finish Dish
In another mixing bowl, combine vinegar, 1 Tbsp. olive oil, sugar, and a pinch of pepper. Stir until sugar is dissolved.While pizzas rest, toss spinach and sliced shallot (to taste) with dressing.Plate dish as pictured on front of card, garnishing pizzas with basil pesto and using remaining sauce to dip, if desired. Bon appétit!
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