Panzanella Pizza

Name: Panzanella Pizza
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: European, Italian, Mediterranean
Ingredients: 9oz (250g) pizza dough (check my profile or the Lace Bakes community on Whisk for my pizza dough recipes); Ball of burrata cheese, large; Extra virgin olive oil, to drizzle; handful cherry tomatoes; handful diced cucumber; handful thinly sliced red onion; handful chopped red pepper; handful arugula leaves; handful torn basil leaves; Handful of croutons, crumbled to small size; 2 Tablespoons extra virgin olive oil; 1 Tablespoon red wine vinegar; 1/4 teaspoon Dijon mustard; 1/4 teaspoon fresh minced garlic; Flaky sea salt, to taste; freshly cracked black pepper, to taste

9 steps

Prep:15minCook:8min

One of my favourite summery salads, but served on a pizza base that’s been topped with creamy burrata cheese. I’ve included juicy cherry tomatoes, cucumber, red onion, red Romano pepper, arugula, lots of basil and a small handful of crumbled up sourdough croutons in my panzanella topping. The beauty is that you don’t really need to measure these things, a good handful or two of each ingredient is absolutely fine, you’ll know the mix that’s perfect for you.

Updated at: Thu, 17 Aug 2023 04:46:08 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

101

High

Nutrition per serving

Calories1344.4 kcal (67%)

Total Fat75.6 g (108%)

Carbs133.6 g (51%)

Sugars10.9 g (12%)

Protein42.2 g (84%)

Sodium2574.5 mg (129%)

Fiber8.3 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Prepare the panzanella topping

Step 1

Chop your veggies - no need for exact measurements! Aim for a handful or two of each depending on your taste/favourite veggies. Place into a bowl.

Step 2

In a small bowl, whisk together all vinaigrette ingredients except for the olive oil. Once they're mixed, drizzle in the olive oil into the dressing mixture while whisking until your vinaigrette is emulsified.

Step 3

Toss the chopped veggies, basil and croutons in the vinaigrette and let marinate while you cook your pizza base.

Cook the pizza base

Step 4

Preheat the broiler (also known as the grill) on your oven to a high heat (275C or 525F). If yours doesn't have an exact temperature, just turn on the broiler/grill (the intense heating element at the top of your oven). Place the oven rack into the upper 1/3 of the oven so it's closer to the heating element.

Step 5

Preheat a large frying pan (at least 11-12 inches) to a medium high heat. Coat the pan lightly with a little bit of olive oil. Once the pan is heated, stretch/press the fully proofed pizza dough out into a circle shape. Gently transfer the pizza dough into the preheated frying pan.

Step 6

Cook the pizza base in the frying pan until the bottom is golden and crisp. Then drizzle the top of the dough with a little more extra virgin olive and remove the parcooked pizza dough from the frying pan using a large spatula. Transfer the pizza base to the rack you placed in the upper 1/3 of oven. Let cook for 3/4 minutes, or until the crust has reached your ideal level of brownness. Watch it closely as it can burn quickly when it's baking so close to this level of heat.

Assembling the pizza

Step 7

Once the pizza base is cooked, tear open your ball of burrata cheese and spread about 2/3 of it all over the base of the pizza. You can sprinkle with a little flaky sea salt and pepper if you wish.

Step 8

Pile the salad on top of the burrata-topped base. Refrain from adding all the liquids the salad has accumulated at he bottom of the bowl.

Step 9

Now, tear the remaining 1/3 of burrata and dot it across the top of the salad. Drizzle the entire thing with a little more extra virgin olive oil and finish with a little more flaky sea salt and pepper if you wish. Chilli flakes would be good here as well!