Grilled Pizza with Burrata and Nectarine

If you’ve been to your local farmer’s market lately, I’m sure you couldn’t help but notice it’s brimming with piles of luscious stone fruits…peaches, apricots, plums…and my personal favorite, nectarines. There’s nothing quite like biting into a perfectly ripe, juicy nectarine…that is of course until you pile it on top of a grilled pizza with homemade pesto and creamy burrata cheese.
And if you If you’ve never tried burrata before…well, prepare to fall in love…

Grilled Pizza with Burrata and Nectarine 
     Ingredients
  • 1 16 oz. package Trader Joe’s whole wheat (or white) pizza dough
  • 1/4 cup all-purpose flour, for dusting
  • 1/4 cup olive oil
  • 1/2 cup pesto (homemade or store bought)
  • 1 nectarine, sliced into thin wedges
  • 1 small red onion, thinly sliced into rings
  • 8 oz. burrata cheese (Trader Joe’s)
  • red chili flakes, for sprinkling (optional)
     Instructions
  1. Sprinkle a smooth, clean counter surface or a very large cutting board with a light dusting of flour. Divide the ball of pizza dough in half with a pastry cutter or large knife and set on top of flour-dusted surface. Allow the dough to rest for 20 minutes to loosen before handling.
  2. While the dough is resting, preheat your grill to high heat.
  3. Once the dough has rested, start with the first dough ball. Dust the top lightly with flour and rub all over so that entire surface is lightly covered. Then begin to stretch out your pizza dough into an oblong “flatbread” shape (about 7″ wide and 15″ long). You can use your hands or a rolling pin to do the stretching. Repeat with the second half of the dough.
  4. Brush the top surface of each stretched dough lightly with olive oil, and place each flatbread on the grill with oiled side down. The dough will still be stretchy so you will need to move fast once you pick it up. While the bottom side is grilling, carefully brush the top side with olive oil. After 2-3 minutes, flip the dough and and grill the other side for another 2 minutes.
  5. Remove from the grill and place back on the large cutting board or a cookie sheet. Spread the top surface generously with pesto
  6. Using your hands, tear the burrata into small 1″ globs and dot the surface. Add the nectarines, and top with the onion.
  7. Return the pizza to the grill, close the lid, and allow to continue cooking about 4-5 minutes until the cheese is all melted. You may need to move it cooler parts of the grill if the bottom starts getting too dark.
  8. Once the cheese is melted, remove from the grill, return to the cutting board, slice, sprinkle with red chili flakes (optional) and serve immediately. 

     Serves 4-5

It’s a beautiful world we live in when burrata 
is now available at so many stores! 

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  1. […] pesto on a grilled nectarine and burrata pizza or BAMT (Bacon, Arugula, Mozzarella, Tomato) […]

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