- Prep time
- 10 minutes PT10M
- Cook time
- 5–7 minutes PT7M
- 1–2 servings
A homemade heirloom tomato and basil spread gives this margherita all the beautiful flavors of summer, while bubbly melted burrata adds the creaminess we crave.
- 1 pizza crust (8-inch diameter), par-baked or fresh
- 1 tablespoon olive oil
- 8 ounces heirloom tomatoes
- 2 cloves garlic, minced
- 1 bunch basil
- Salt, to taste
- 2 ounces De Stefani Burrata
Preheat oven per package instructions for the pizza crust.
Cut the tomatoes in half. Using a box grater, grate the tomatoes over a work bowl from the cut side. Discard the skins. Place tomato pulp in a strainer and drain excess liquid for 10 minutes.
Once thoroughly drained, gently press the pulp to remove excess moisture. Transfer pulp to a work bowl and add the garlic and 2 tablespoons of chopped basil. Season to taste with salt.
Brush the edges of the pizza crust with olive oil and spread the seasoned tomato mixture over the pizza to within ½ inch of the edge. Evenly distribute the burrata over the pizza and bake until top is bubbly and slightly browned. Top with sliced fresh basil just before serving.