Rustic pizza with tomato and burrata
This rustic pizza is all about pure Italian flavors! The crispy pizza base is generously topped with a spicy tomato sauce, sweet tomatoes, and fresh red onion. After baking, we top the pizza with creamy burrata, fresh homemade arugula pesto, and crunchy pine nuts for the perfect balance of rich, fresh, and refined.
Preparation
Preheat the oven to 210°C (410°F). Roll out the pizza dough and place the bases on a baking sheet lined with parchment paper. Stretch it out a little here and there to create rustic-shaped pizza bases.
Season the tomato passata with ½ of the Verstegen World Spice Meal Pizza. Halve the tomato mixture. Peel and slice the red onion into rings. Spread the tomato passata over the pizza bases, followed by the tomatoes and red onion. Bake the pizza in the oven for 15 minutes until golden brown and cooked through.
Heat a frying pan without oil or butter and fry and roast the pine nuts until golden brown.
Add 85g of arugula, the olive oil, ¾ of the pine nuts and the remaining Verstegen World Spice Meal - Pizza to a food processor or mortar and pestle and grind into a rocket pesto.
Remove the pizzas from the oven and top with the burrata, arugula pesto, remaining arugula, and remaining pine nuts. Serve immediately.
Variatietip
Liever geen rucola pesto? Vervang het door een kruidige basilicum citroenolie. Mix de olijfolie met fijngehakte verse basilicum, 1 el Verstegen WKM Pizza en de gele schil van 1 citroen (rasp het witte gedeelte niet mee, dit is bitter) en het sap van 1 citroen.
Ingredients
- 4 pizzadeeg bodem vers
- 400 g tomaten passata
- 2 el Verstegen WSM Pizza
- 500 g snoepgroenten tomatenmix
- 2 rode ui
- 30 g pijnboompitten
- 100 g rucola
- 6 el olijfolie
- 2 burrata
Supplies
- Food processor or mortar
