RECIPES, Recipes, Food, Main DishesMlle Julesdelicious, pizza, pizzaparty, buratta, spring summer, springrecipe, pizComment

LEEK & BROCCOLI BURATTA PIZZA

RECIPES, Recipes, Food, Main DishesMlle Julesdelicious, pizza, pizzaparty, buratta, spring summer, springrecipe, pizComment
LEEK & BROCCOLI BURATTA PIZZA

There's nothing like a good pizza, am I right?! This Leek & Broccoli Buratta Pizza is honestly unlike anything I’ve had- it’s surprisingly super light and it is so fresh and delish. I promise- if you’re a burrata lover, this is made for you!Make it for brunch, lunch, dinner- the choice is yours.

As a bonus, this recipe also shares my recipe for Confit Leeks (they go on this pizza) - you're gonna love!

See more of the yumminess below!

LEEK & BROCCOLI BURATTA PIZZA

INGREDIENTS

  • 1 buratta or 2 burattina, ripped 

  • 600G broccoli florets, roasted

  • 2 tablespoon of extra virgin olive oil 

  • 2 confit leeks

  • 2 cups baby arugula

  • Handful Chili Flakes

  • ¼ cup pine nuts, toasted 

  • Handful of Dill 

  • Pizza dough, store bought is fine! **

  • ¾ cup of Tomato sauce**


**Local bakeries will sell this to you! Gluten free or regular is fine depending on your preference. 

** Stefano Tomato Sauce is amazing for this, you can shop it at your local grocery store! 

LEEKS:

  • Leeks Trimmed and divided lengthwise 

  • Salt & Pepper

  • 2 oz. extra virgin olive oil 

INSTRUCTIONS

Leeks:

  1. Position a rack in the center of the oven and heat the oven to 375°F.

  2. Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. In a small bowl, mix the olive oil and 1 Tbs. water and drizzle over the leeks.

  3. Sprinkle evenly with ½ tsp. salt. Cover the baking dish tightly with aluminum foil.

  4. Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more.

  5. Serve the leeks warm or at room temperature. They will keep in the refrigerator for up to 3 days.

Pizza:

  1. Knead the dough on a lightly floured surface for 4–5 minutes or until smooth and elastic.

  2. Preheat oven to 425°F. Divide the dough in half. Roll out each half on a lightly floured surface to form a 35cm x 25cm oval. Place each base on a lightly greased large oven tray lined with non-stick baking paper.

  3. Cook the dough with the tomato sauce for 12-15 minutes. Then, Place the ripped burrata, broccoli, leek, arugula, & garnish with toasted pine nuts, chili flakes & dill.

Click here to shop for kitchen items & tools used in this recipe & some more of my go-to faves!

BON APPETIT!

Photography by Patricia Brochu