Handcrafted Italian Pinsa, with Caramelised Tomatoes, Burrata and Gremolata

20 min
0 calories
from $29.85 for 0 servings · $29.85/serving

Crisp golden Pinsa, layered with garlic butter and sweet roasted tomatoes. Topped with creamy burrata and a vibrant basil, parmesan and toasted pine nut gremolata. A festive centrepiece made for sharing, this Italian-inspired addition to the Christmas table is sure to become a tradition.

Number of servings

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Bowl
Oven
Lined Baking Trays

1 Prepare Ingredients

Preheat oven to 200C. Zest lemon and cut in half. Cut cherry tomatoes in half. Peel and mince garlic. Pick basil leaves, keep a few leaves whole and finely chop the rest.

2 Caramelise Tomatoes

Place tomatoes onto a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast for 12-15 minutes.

3 Prepare Pinsa Base

Soften butter in the microwave for a few seconds. Mix butter and half garlic together and spread onto the pizza base. Bake in the oven for 8-10 minutes.

4 Make Gremolata

Toast pine nuts in a dry pan until lightly brown, about 1-2 minutes. In a bowl mix, pine nuts, parmesan, chopped basil, remaining garlic, lemon zest and a 1/4 - 1/3 cup of olive oil (depending on how thick or runny you want the topping). Season with salt.

5 Assemble Pinsa

Top warm pinsa evenly with roasted tomatoes, burrata (tearing it into pierces on top of the pinsa), gremolata topping and the remaining basil leaves. Enjoy!

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