An appetizing pizza is displayed on a crispy crust, spread with a vibrant green pesto base. It's topped with slices of creamy burrata cheese, juicy peach wedges, and a generous pile of fresh arugula. A drizzle of dark balsamic glaze completes the dish.

Main courses

Peach, Burrata and Pesto Pizza

1-2 portions

15 minutes

Here’s a pizza recipe that’s perfect for summer. Peaches and burrata make for an irresistibly fresh, sweet n’ savoury combination that you’re going to love!

INGREDIENTS

1 large Mejicano olive oil tortilla
4 tbsp pesto (homemade or store-bought, ideally basil)
Olive oil
1 large ripe peach (or 2 small), thinly sliced
1 ball of burrata cheese (about 125 g), drained
1 handful fresh arugula
Balsamic reduction or balsamic cream

STEPS

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly brush a bit of olive oil on the tortilla. Cover evenly with pesto, leaving a small space around the edges.
Distribute the peach slices over the pizza. Tear the burrata into pieces and place between the peach slices.
Bake for 10 to 12 minutes, or until the tortilla is nicely golden and crisp, and the cheese begins to melt.
Remove from the oven, add a handful of arugula and drizzle with balsamic reduction or cream. Cut into wedges and serve right away, while the burrata is still creamy.