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Puff Pastry Pizza with Fresh Tomatoes and Burrata
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Puff Pastry Pizza with Fresh Tomatoes & Burrata

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
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Florentina

Ingredients

  • 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

Instructions

  • Preheat your oven to 400"F
  • 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.
  • Place the puff pastry pizza round on a parchment paper lined banking sheet. Use a fork to poke holes all over the surface.
  • Whisk the egg and water together and brush the top of the puff pastry pizza.
  • Bake In the preheated oven for 20 minutes or until it is golden brown on top and puffed up.
  • Remove the puff pastry pizza from the oven and allow it to cool at room temperature.
  • 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.
  • Adjust the seasonings of your green sauce with sea salt and the lemon juice to your taste. Refrigerate until ready to use.
  • Slice the tomatoes into rounds and wedges to your liking.
  • Spoon some of the green sauce on top of the cooled off puff pastry pizza and spread it all over the top.
  • Add the tomatoes on top.
  • Using your hands tear the Burrata cheese and place it in between the tomatoes.
  • 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.
  • Garnish your raw pastry pizza with fresh basil leave, oregano and oregano blossoms if available.
  • Top with the Prosciutto di Parma and enjoy!