Tomato Basil Burrata Pizza

25 minutes
18 minutes
4

Enjoying pizza also means taking care of your health

At the Expo Manger Santé et Vivre Vert, 5 ingrédients, 15 minutes magazine, in collaboration with La Milanaise, Les Serres Gourma, Maison Orphée and Savoura, designed a deliciously balanced pizza. Make this perfect fusion of freshness and flavour at home, and discover how to combine taste pleasure and well-being.

Ingrédients

For the pizza

500 ml (2 cups) La Milanaise 00 organic pizza flour
5 ml (1 teaspoon) traditional active yeast
5 ml (1 teaspoon) salt
250 ml (1 cup) warm water
20 ml (4 tsp.) Maison Orphée The Perfect Oil
10 to 12 Savoura BIO Cerizo cherry tomatoes, halved
Salt and pepper to taste
1 250 g burrata cheese
A few Gourma organic basil leaves
7.5 ml (1/2 tbsp.) balsamic vinegar coulis

For the spinach and pistachio pesto

250 ml (1 cup) baby spinach
80 ml (1/3 cup) chopped pistachios
60 ml (1/4 cup) Maison Orphée perfect oil
60 ml (1/4 cup) grated Parmesan cheese
2 cloves garlic
Salt and pepper to taste

Préparation

In a large bowl, combine the flour, baking powder and salt. Pour in the water and oil, then stir with a wooden spoon until the dough is smooth.
Knead the dough on a floured work surface for 2 to 3 minutes until it forms a smooth ball. If necessary, add a little flour if the dough is too sticky.
Oil a bowl and place the dough in it. Cover the bowl with plastic wrap. Leave to rest for 1 to 2 hours at room temperature near a heat source (in the microwave with a cup of boiling water next to it) until the dough has doubled in size.
Meanwhile, place the pesto ingredients in an electric blender, except for the salt and pepper.
Blend for 1 to 2 minutes until smooth. Season with salt and pepper. Set aside to cool.
When ready to bake, preheat the oven to 220°C (425°F).
On a floured work surface, stretch the pizza dough into a 30 cm (12″) diameter circle. Lightly flour a baking tray and place the dough on it.
Brush the dough with pesto, then top it with cherry tomatoes. Season with salt and pepper.
Bake for 18 to 22 minutes, until golden brown.
Remove from the oven. Garnish with burrata and basil leaves, then drizzle with balsamic vinegar coulis.