Pistachio Pesto, Marinated Tomato & Burrata Pizza

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MAKES 4 PIZZAS
PREP TIME: 30 MINS
COOK TIME: 15-20 MINS

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Ingredients

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FOR THE MARINATED TOMATOES

2 TOMATOES, THINLY SLICED

½ SHALLOT, FINELY GRATED 

½ CUP BASIL LEAVES, FINELY CHOPPED

2 SAUTÉED GARLIC CLOVES

JUICE 1 LEMON

¼ CUP RED WINE VINEGAR

1 TBSP EXTRA VIRGIN OLIVE OIL 

CRACK SALT AND PEPPER 

FOR THE PISTACHIO PESTO

1 CUP TORN BASIL LEAVES

½ CUP PISTACHIO KERNELS, TOASTED 

2 GARLIC CLOVES

JUICE 1 LEMON

¼ CUP GRATED PARMESAN 

¾ CUP EXTRA VIRGIN OLIVE OIL 

CRACK SALT AND PEPPER 

FOR THE PIZZA

1 HOMEMADE OR STORE BOUGHT PIZZA BASE

2 TBSP PISTACHIO PESTO

1 TBSP GRATED MOZZARELLA 

1 TBSP GRATED PECORINO 

2 TBSP MARINATED TOMATOES

1 BURRATA BALL 

DRIZZLE HERB OIL (OPTIONAL) 

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Equipment

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SMALL FRY PAN

MIXING BOWLS

GRATER

FOOD PROCESSOR

PIZZA OVEN (OR OVEN IF NOT)

PIZZA CUTTER

PLACEMENT PEEL

PIZZA PADDLE

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Method

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1. SAUTÉ GARLIC CLOVES FOR MARINATED TOMATOES IN 1 TBSP EVOO. USE A KNIFE TO SMASH AND FINELY CHOP.  

2. ADD INGREDIENTS FOR THE MARINATED TOMATOES TO A BOWL, STIRRING TO COMBINE. SET ASIDE. 

3. PLACE ALL INGREDIENTS FOR THE PISTACHIO PESTO (ASIDE FROM THE ¾ CUP EXTRA VIRGIN OLIVE OIL) INTO A FOOD PROCESSOR AND PULSE TO COMBINE INTO A COARSE PASTE. 

4. WHILE THE PROCESSOR IS RUNNING, POUR THE EVOO INTO THE OPENING, RUNNING UNTIL SILKY, CREAMY AND A NICE OILY CONSISTENCY FORMS. REMOVE FROM THE PROCESSOR WITH A SILICONE SPATULA AND SET ASIDE. 

5. AT THIS STAGE, TURN YOUR PIZZA OVEN ON OR KITCHEN OVEN TO 220 DEGREES IF USING. 

6. PREPARE YOUR CHEESES FOR THE TOPPING. 

7. PLACE A PIZZA BASE ON A PADDLE OR BOARD AND USE A SPOON TO SPREAD PISTACHIO PESTO ALL OVER THE BASE. TOP WITH GRATED MOZZARELLA, PECORINO AND A DRIZZLE OF OIL BEFORE PLACING INTO THE PIZZA OVEN FOR A COUPLE OF MINUTES (OR NORMAL OVEN FOR 15-18 MINS). REMOVE FROM THE OVEN.

8. TOP WITH MARINATED TOMATOES, A BURRATA BALL IN THE CENTRE AND AN OPTIONAL DRIZZLE OF HERB OIL. SLICE AND ENJOY WITH FRIENDS! 

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