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Burrata and Rosemary Peach Pizza

Burrata and Rosemary Peach Pizza: Summer Flavor Bliss

Enjoy this Burrata and Rosemary Peach Pizza, a delightful summery dish combining sweet peaches, creamy cheese, and savory pancetta.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pizza Base
  • 1 package Pizza dough Opt for store-bought or homemade
  • 2 tablespoons Olive oil For drizzling
For the Toppings
  • 1 ball Burrata Feel free to substitute with fresh mozzarella
  • 4 ounces Pancetta (or Prosciutto) Salty kick; omit for vegetarian version
  • 2 medium Peaches Freshly sliced; figs can be used as an alternative
  • 2 tablespoons Rosemary Fresh rosemary preferred
  • 1 cup Ricotta Can substitute with cottage cheese
  • 1/2 cup Pecorino Romano Grated; can substitute with Parmesan
  • 2 cloves Black Garlic (optional) Can replace with regular garlic
  • 2 cups Arugula For garnish; spinach is a milder alternative
  • 1 cup Watercress (optional) Optional; adds crunch
  • 1/4 cup Fresh Basil For garnishing
  • 1 teaspoon Freshly cracked pepper For seasoning
  • 1 whole Lemon Juice and zest for brightness

Equipment

  • Baking sheet
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 450°F (232°C) and grease a baking sheet with olive oil.
  2. In a skillet, heat olive oil and caramelize sliced peaches and rosemary for 3-4 minutes.
  3. Mix ricotta with grated Pecorino Romano, pepper, and olive oil until smooth.
  4. Roll out pizza dough on a floured surface and transfer to the baking sheet.
  5. Spread the ricotta mixture over the dough. Layer with caramelized peaches and pancetta.
  6. Sprinkle more Pecorino Romano cheese over the top.
  7. Bake for about 15 minutes until the crust is golden and cheese is melted.
  8. Prepare arugula salad with olive oil, lemon juice, and pepper.
  9. Top baked pizza with torn Burrata, remaining pancetta, and arugula salad. Serve hot.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat in a preheated oven at 375°F for 10-15 minutes.

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