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+ servings
Puff Pastry Pizza with Fresh Tomatoes & Burrata
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
A fresh summer pizza made with puff pastry, freshly picked heirloom tomatoes, heavenly burrata and a smooth basil and garlic chives green sauce.
Course: Pizza
Servings: 2
Author: Florentina
  • 14 oz puff pastry
  • 2 heirloom tomatoes yellow and red
  • 8 oz burrata cheese
  • 1 tbsp fresh oregano
  • 1 sprig fresh basil
  • 4 slices Prosciutto di Parma
  • oregano blossoms for garnish optional
  • 1 pinch sea salt or Fleur de Sel
  • 1 tbsp egg + 1 water
Basil Chives Green Sauce
  • 1/3 c basil leaves
  • 1 small bunch garlic Chives
  • 1/4 c extra virgin olive oil
  • juice from 1/2 lemon
  • sea salt to taste
  1. Preheat your oven to 400"F
  2. According to the directions on the package unwrap the puff pastry and cut it into a circle. You can place a large dinner plate on top and simply cut around it.
  3. Place the puff pastry pizza round on a parchment paper lined banking sheet. Use a fork to poke holes all over the surface.
  4. Whisk the egg and water together and brush the top of the puff pastry pizza.
  5. Bake In the preheated oven for 20 minutes or until it is golden brown on top and puffed up.
  6. Remove the puff pastry pizza from the oven and allow it to cool at room temperature.
  7. Meanwhile in the bowl of a small food processor, purée together the garlic chives, basil leaves and olive oil until combined well into a green sauce, but with a little texture.
  8. Adjust the seasonings of your green sauce with sea salt and the lemon juice to your taste. Refrigerate until ready to use.
  9. Slice the tomatoes into rounds and wedges to your liking.
  10. Spoon some of the green sauce on top of the cooled off puff pastry pizza and spread it all over the top.
  11. Add the tomatoes on top.
  12. Using your hands tear the Burrata cheese and place it in between the tomatoes.
  13. Spoon some more of the green sauce over the top of the tomatoes and Burrata and sprinkle with a good pinch of Fleur de Sel or sea salt.
  14. Garnish your raw pastry pizza with fresh basil leave, oregano and oregano blossoms if available.
  15. Top with the Prosciutto di Parma and enjoy!