Pesto, burrata and courgette pizza
A different pizza, with a very light vegetable crust that is perfect for preparing at home with the Vitrinor pizzapan.
There are pizzas… and then there is this pizza: one that combines the fresh flavour of pesto with the creaminess of burrata and the mildness of courgette. So simple that it almost makes itself, but with results worthy of an Italian restaurant.
And if you have the help of the Vitrinor pizzapan, success is guaranteed. You will achieve a golden, crispy and uniform base, crispy and even without complications and without staining the oven.
Duration: 30 minutes
Serves: 2–3
Difficulty: Molto facile
Equipment used: pizzapan Vitrinor
You will need:
• 1 pizza base
• 3 tablespoons of pesto
• 1 fresh burrata
• 1 small courgette
• 1 tablespoon of extra virgin olive oil
• Salt and pepper black to taste
• Leaves of fresh basil to finish
How is it done?
Preheat the oven.
Preheat the oven to 220 °C with heat from above and below. Use those few minutes to put on some Italian music and get in the mood. In less than half an hour, you’ll be taking something worthy of Naples out of the oven.
The green star of the show.
Wash the courgette and, using a mandolin or peeler, cut it into very thin strips lengthwise. They don’t all have to be the same size; the charm lies in the handmade aspect. If some of them break, don’t worry: everything can be fixed on this pizza.
Assemble the base.
Place the dough on top of the pizzapan Vitrinor and spread the pesto over the entire surface. Don’t skimp: the pesto is the soul of this recipe. Use the back of a spoon and spread well, reaching the edges (because the edge also has the right to taste glorious).
The vegetable touch.
Spread the strips of courgette on top, creating a kind of green mosaic. Drizzle with a drizzle of olive oil, a pinch of salt and a dash of pepper. If you have any slices left over, save them to make oven chips.
Bake until perfect.
Place it in the oven for 10–12 minutes, until the base is golden brown and crispy. Thanks to the pizzapan, the heat is distributed evenly and the result is that a26> balance dreamed of between thin dough and crispy crust. If it smells like a trattoria… you’re on the right track.
Happy ending.
Remove the pizza carefully, spread the burrata on top and let the heat soften it a bit. Add a few fresh basil leaves just before serving and watch it disappear from the plate in a matter of minutes.
Vitrinor tip
If you want a more intense version, add a few shavings of Parmesan before baking or a touch of chili to contrast with the creaminess of the burrata. And remember: the pizzapan also works for calzone, focaccias, or homemade doughs. A must-have for oven lovers!
Crispy, creamy, aromatic… and no need to call the delivery guy. With Vitrinor’s pizzapan, making pizza at home becomes a great plan.
