Pesto and Burrata Skillet Pizza
This is a quick and tasty recipe for Pesto and Burrata Skillet Pizza with iberico chorizo.
Servings 8 Servings
Equipment
Ingredients
- 1 lb pizza dough
- 2 tablespoons olive oil
- ¼ teaspoon garlic granules or powder
- ⅓ cup pesto
- 10 slices iberico or other sliced cured meat
- 8 ounces burrata cheese
- 2 tablespoons toasted pine nuts
- 3 tablespoons parmesan cheese freshly grated
- ⅛ cup fresh basil leaves
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 475ºF. Lightly grease a 15" cast iron skillet.
- Spread the pizza dough in the prepared skillet pushing the dough up the sides. Brush entire crust with olive oil and sprinkle garlic powder and allow to rest for a few minutes
- Brush bottom of crust with pesto and add the iberico chorizo slices. Bake until crust is golden brown and not burned, about 10-15 minutes.
- Top with torn burrata cheese and allow to rest for a minute or 2 so the cheese melts slightly. Add dollops of pesto and sprinkle with pine nuts, parmesan cheese, red pepper flakes and fresh basil.
- Cut into slices and serve immediately.
Nutrition
Calories: 276kcal | Carbohydrates: 28g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 548mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 456IU | Vitamin C: 0.1mg | Calcium: 183mg | Iron: 2mg
