Pizette (Mini Pizza with Burrata, Zucchini, Tomato and Basil) by @simonauscher

25 min

2 servings

🥖

300 g

Focaccia dough

🥒

150 g

Zucchini

🧂

1.5 g

Salt

🫒

15 ml

Olive oil

🧀

130 g

Burrata

🍅

150 g

Cherry tomatoes

🧄

20 g

Confit garlic paste

🌿

5 g

Basil leaves

⚫

0.3 g

Pepper

  1. Preheat

    Preheat the oven to 220°C (425°F).

  2. Slice
    • yellow zucchini

    Slice 150 g yellow zucchini into thin rounds.

  3. Halve
    • cherry tomatoes

    Halve 150 g cherry tomatoes and set them aside.

  4. Spread
    • focaccia dough
    • extra virgin olive oil

    Spread 300 g focaccia dough into a lightly oiled cast iron skillet, shaping it into a small pizza base.

  5. Arrange
    • yellow zucchini
    • extra virgin olive oil

    Arrange the sliced zucchini over the dough and drizzle with 2 teaspoons olive oil.

  6. Season
    • salt
    • Zucchini

    Season the zucchini with half the salt and black pepper.

  7. Bake
    • Zucchini

    Bake the pizzette at 220°C (425°F) for 15 minutes, until the crust is golden and the zucchini is tender.

  8. Stir
    • confit garlic paste
    • lemon juice

    Stir 20 g confit garlic paste with 1 teaspoon lemon juice to make a garlic-lemon condiment.

  9. Tear
    • burrata
    • Zucchini

    Remove the hot pizzette from the oven and tear 125 g burrata over the baked zucchini.

  10. Top
    • cherry tomatoes
    • confit garlic paste
    • lemon juice

    Top with the cherry tomatoes and spoon the garlic-lemon condiment over the pizzette.

  11. Garnish
    • fresh basil leaves
    • extra virgin olive oil
    • salt

    Finish with basil leaves, the remaining olive oil, salt, and black pepper. Serve immediately while warm.

Pizette (Mini Pizza with Burrata, Zucchini, Tomato and Basil) by @simonauscher

25 min

2 servings

🥖

300 g

Focaccia dough

🥒

150 g

Zucchini

🧂

1.5 g

Salt

🫒

15 ml

Olive oil

🧀

130 g

Burrata

🍅

150 g

Cherry tomatoes

🧄

20 g

Confit garlic paste

🌿

5 g

Basil leaves

⚫

0.3 g

Pepper

Preparation Steps

  1. Step 1/11

    Preheat the oven to 220°C (425°F).

  2. Step 2/11

    Slice 150 g yellow zucchini into thin rounds.

    🥒yellow zucchini
    🔪knife
    🪵cutting board

  3. Step 3/11

    Halve 150 g cherry tomatoes and set them aside.

    🍅cherry tomatoes
    🔪knife
    🪵cutting board

  4. Step 4/11

    Spread 300 g focaccia dough into a lightly oiled cast iron skillet, shaping it into a small pizza base.

    🥖focaccia dough
    🫒extra virgin olive oil
    🍳cast iron skillet
    🖌️pastry brush

  5. Step 5/11

    Arrange the sliced zucchini over the dough and drizzle with 2 teaspoons olive oil.

    🥒yellow zucchini
    🫒extra virgin olive oil
    🍳cast iron skillet
    🥄spoon

  6. Step 6/11

    Season the zucchini with half the salt and black pepper.

    🧂salt
    ⚫black pepper
    🍳cast iron skillet

  7. Step 7/11

    Bake the pizzette at 220°C (425°F) for 15 minutes, until the crust is golden and the zucchini is tender.

    🍳cast iron skillet

  8. Step 8/11

    Stir 20 g confit garlic paste with 1 teaspoon lemon juice to make a garlic-lemon condiment.

    🧄confit garlic paste
    🍋lemon juice
    🥄spoon

  9. Step 9/11

    Remove the hot pizzette from the oven and tear 125 g burrata over the baked zucchini.

    🧀burrata
    🍳cast iron skillet

  10. Step 10/11

    Top with the cherry tomatoes and spoon the garlic-lemon condiment over the pizzette.

    🍅cherry tomatoes
    🧄confit garlic paste
    🍋lemon juice
    🥄spoon
    🍳cast iron skillet

  11. Step 11/11

    Finish with basil leaves, the remaining olive oil, salt, and black pepper. Serve immediately while warm.

    🌿fresh basil leaves
    🫒extra virgin olive oil
    🧂salt
    ⚫black pepper
    🍳cast iron skillet

Composition

Ingredients

Types

Grains, Dough, Seasonings, Dairy, Cheese, Vegetables, Condiments

Ingredients

Focaccia dough, Zucchini, Salt, Olive oil, Burrata, Cherry tomatoes, Confit garlic paste, Basil leaves, Pepper

Notes

Focaccia dough (spread like a pizza on a cast iron skillet), Zucchini (sliced, yellow zucchini), Salt (for the zucchini and to finish), Olive oil (for the zucchini and to finish), Confit garlic paste (garlic and lemon condiment)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean diet

Calories

490 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 57g, Fat: 21g, Fiber: 5g, Sugar: 7g

Nutritional Information

Minerals

Calcium: 280mg, Potassium: 510mg, Sodium: 780mg, Iron: 3.2mg

Vitamins

Vitamin A: 210µg, Vitamin C: 22mg, Vitamin K: 38µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

cast iron skillet, knife, cutting board, spoon, pastry brush

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Summer meal, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Italian, Mediterranean, French

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Chewy, Creamy, Juicy, Tender

Flavors

Savory, Creamy, Herbaceous, Garlicky, Tangy, Fresh

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave burrata-topped leftovers out longer than 2 hours), fridge : 2 days (Store in an airtight container,Reheat the pizza base in an oven or skillet,Add fresh basil after reheating), freezer : 1 month (Freeze the baked zucchini pizza base without burrata, tomatoes, and basil,Wrap tightly before freezing,Add fresh toppings after reheating)