Burrata and Rosemary Peach Pizza
by Chef Ana Pozo · Inspired With A Twist
Ingredients
- Burrata (I used 2 4 oz)
- Pancetta (or Prosciutto)
- 1 large Peach, sliced (you may need more depending on how big your pizza is)
- Rosemary, 1 Sprig, chopped
- Pepper to taste
- Ricotta, about 1 cup (depending on how big your pizza is)
- Pecorino Romano
- 1 sprig Fresh Rosemary, chopped
- Basil
- Olive Oil
- Black Garlic (optional but highly recommended)
- Arugula, 1 cup
- Watercress, 1/2 cup (optional)
- Lemon, juice and zest
- 1 pizza dough, I used this recipe but please use whatever pizza dough you prefer.
Instructions
- Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
- Heat a pan with oil on medium and add the sliced peaches and chopped rosemary. When the bottom of the peaches caramelize, take them out of the pan and let them cool. This will take about 3-4 min.
- In a small bowl, mix the ricotta, pecorino Romano, Pepper and Olive oil.
- Roll the dough until it’s thin and place it on the baking sheet.
- Drizzle the top of the dough with olive oil and dollop the Ricotta mix around the pizza. You don’t need a lot of it then add peach slices, a few basil leaves, 1/2 of the pancetta and black garlic (if using) to the pizza. Sprinkle with more pecorino romano at the top and make sure that the basil is covered.
- Transfer to the oven and bake for 15 minutes or until the crust is golden and the cheese has melted.
- Meanwhile, mix the arugula, watercress, olive oil, lemon and some pepper.
- Once the pizza is out of the oven, top with the burrata and let it melt, then add the remaining pancetta and the arugula mixture.
- Enjoy that pizza HOT!!