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Burrata Caesar Salad Pizza

Burrata Caesar Salad Pizza

The ultimate comfort food, Burrata Caesar Salad Pizza combines rich, creamy burrata with fresh greens and tangy dressing, all on a crispy pizza crust. This easy weeknight dinner is sure to impress and satisfy your cravings. Make it tonight!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizers, Dinner
Cuisine Italian
Servings 6 servings
Calories 450 kcal

Equipment

  • Grater
  • Mixing Bowl
  • Baking Sheet
  • Blender
  • Frying Pan
  • Oven

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 2 lemons juice of 2 lemons (about 1/4 cup)
  • 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

Instructions
 

  • 1. Position the oven rack in the upper one third portion of your oven. Preheat your oven to 500° F for at least 30 minutes before baking, preferably one to two hours ahead. If you have a baking stone, it’s a good time to start preheating that as well.
  • 2. To prepare the salad dressing, combine olive oil, lemon juice, tahini, dijon mustard, Worcestershire sauce, parmesan, and a pinch of both salt and pepper in a blender. Blend until smooth and creamy. Taste and adjust the seasoning to your liking.
  • 3. In a salad bowl, toss together the kale and romaine lettuce with the dressing you just made. Remember, you might not need all the dressing, so add it gradually.
  • 4. Next, to prepare the pizza, mix the remaining olive oil, basil, oregano, smoked paprika, red pepper flakes, fennel seeds, and the grated garlic in a bowl. Season with a pinch of salt and pepper to taste.
  • 5. On a lightly floured surface, roll out the pizza dough until it forms a thin circle, about 12 to 14 inches wide. Place it on a lightly oiled sheet pan and spread the herb/oil mix over the surface.
  • 6. Top the dough with the mozzarella and fontina cheese. Make sure to spread it evenly for a balanced melt.
  • 7. Slide the pizza into the preheated oven. Bake for about 10 minutes, watching closely until the crust is golden brown.
  • 8. After 10 minutes, pull the pizza out and add the burrata cheese on top. Return it to the oven for another three to five minutes, until the cheese is melted and the crust is perfectly crispy.
  • 9. Once done, remove the pizza from the oven and top it with the prepared salad and additional parmesan. Cut into slices and serve immediately. Enjoy your creation!

Notes

Leftover pizza can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best results.
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