Truffle Pizza with Burrata, Honey, and Pistachios
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Ingredients & Equipment
What we send
- 12 ouncespizza dough
- 3 ouncesspring mix lettuces
- 4 ouncesburrata
- 3 tablespoonsflour
- 3 ouncesshredded Fontina cheese
- 1 packettruffle zest
- 2 tablespoonspistachios
- 2 packetshoney
- 1parchment paper
What You’ll Need
- baking sheet
- Tree Nuts
Preheat oven to 425°F. Remove pizza dough from bag and let soften at room temperature. Rinse mixed lettuces and pat dry with paper towel. Halve lemon. Remove burrata from container, discarding excess liquid, and transfer to a plate.
Roll out dough
Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick.
Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Add pizza dough, gently stretching to reach edges of baking sheet, and drizzle over 2 teaspoons olive oil. Sprinkle over Fontina and ½ packet truffle zest (save remainder for sprinkling over popcorn). Season with ¼ teaspoon salt and pepper as desired. Bake until crust is crisp and lightly browned, 15-17 minutes.
While pizza bakes, in a large bowl, whisk together juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Set aside until ready to serve. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. Use remaining lemon to brighten a glass of water.
Sprinkle pistachios over pizza. Tear burrata into pieces and scatter over top. Drizzle over honey. Return pizza to oven and bake until burrata begins to melt and honey is runny, about 3 minutes.
Plate truffle pizza
Add mixed lettuces to bowl with dressing and toss to coat. Cut truffle pizza into slices and serve with salad. Dig in!