If you have tasted burrata, you know what I’m talking about when I say it is heaven on a plate. I fell in love with burrata when mistakenly purchasing it instead of a fresh mozzarella ball.
Burrata is mozzarella’s sexy sister. The exterior is typical mozz, but with a soft, silky, luscious cream interior that gently oozes out when cutting into it. Think molten lava cake in cheese form.
We enjoyed this Puff Pastry Pizza with Arugula Pesto as a meal with a side salad, but it would also make a terrific appetizer if cut into squares. Burrata and puff pastry are a bit more decadent and indulgent than I typically use when making meals, but the tomatoes and arugula pesto tilt the meter back to the nutritious side.
To make a healthier version of this pizza, pita bread (especially whole wheat) could be subbed for the puff pastry, and regular mozzarella could replace the burrata. But then there would be no burrata. And life without burrata is…well, boring.
Puff Pastry Pizza with Arugula Pesto (adapted recipe from Rachel Ray Magazine)
- 3 cups arugula
- 1/3 cup Parmesan (we used Cave Aged Tomme Cheese, Marcoot Jersey Creamery, Greenville, IL)
- 1/4 cup olive oil
- 1 1/2 Tbsp. white vinegar
- 2 cloves garlic
- 1 sheet frozen puff pastry
- 1 cup grape tomatoes, halved (ours from Local Chef Heirloom garden atBenne Farm, Weldon Spring, MO)
- 1 ball burrata, cut into 1 inch pieces
- salt and pepper to taste
- To make pesto: in a food processor, combine arugula, Parmesan, oil, vinegar and garlic until smooth. Add salt and pepper to taste.
- Meanwhile, place puff pastry sheet on parchment lined baking sheet. Pierce with fork. Top with tomatoes and bake at 425 degrees for 15 minutes or until puffed and crisp on edges. Top with burrata and pesto to serve.