Burrata Caesar Salad Pizza.
Ingredients
- 1/4 cup extra virgin olive oil
- juice of 2 lemons
- 2 tablespoons tahini
- 2 tablespoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/3 cup grated parmesan, plus more for serving
- 2 cups shredded kale
- 2 cups shredded romaine lettuce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon crushed fennel seed
- 1-3 cloves garlic, grated
- kosher salt and pepper
- 1/2 pound pizza dough, homemade or store-bought
- 1 cup shredded whole milk mozzarella
- 1/2 cup shaved fontina cheese
- 2 balls burrata cheese, at room temperature
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
- 2. To make the salad dressing. Combine the olive oil, lemon juice, tahini, dijon, Worcestershire, parmesan, and a pinch each of salt and pepper in a blender and blend until smooth. Taste and adjust the salt and pepper.
- 3. In a salad bowl, toss the kale, romaine, and dressing. You may not need all the dressing.
- 4. To make the pizza. In a bowl, mix the olive oil, basil, oregano, paprika, chili flakes, fennel, grated garlic, and a pinch each of salt and pepper.
- 5. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Spread on the herb/oil mix, then top with mozzarella and fontina.
- 6. Slide into the preheated oven and bake for 10 minutes, pull the pizza out, add the burrata and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with the salad and additional parmesan. EAT and enjoy 🙂
Source
Original recipe: View Original
