Peach Burrata Pizza with Honey Drizzle

Why this recipe works

We’d normally think of fresh peach pizza as dessert, but add some red onion, basil and creamy Burrata cheese and you’ve got a savory peach pizza or Burrata pizza recipe that acts like a main dish.

The flavor kick in this dish comes from honey, olive oil and Creole seasoning brushed on the flatbread crust, followed by a warm drizzle of the same sauce spiked with balsamic vinegar to finish. We use Tony Chachere's Original Creole Seasoning in this recipe; we use it in our own kitchens where it's been a family favorite for decades. This recipe marries sweet, savory and tangy with creamy and crunchy for a lovely combination of flavors and textures.

Other Burrata pizzas toppings you might enjoy include arugula, goat cheese, pecans, green onions, and dates.

Ingredients

• Fresh peaches. Peaches add a pop of freshness and complement the creamy Burrata and basil.
• Burrata cheese. Burrata is a fresh, semi soft Italian cheese from cow’s milk made from Mozzarella and cream. The outer casing is solid cheese while inside contains shreds of cheese (stracciatella) and cream. Tear the Burrata into smaller chunks to spread over pizza.
• Basil. We cut our into thin ribbon-like strands for this recipe. See how to chiffonade basil here.
• Pizza crust. We use flat bread like naan or pita bread to make an easy flatbread pizza crust.
• Honey. We use honey in the base we brush on the pizza crust to start, and again in the drizzle after the pizza is baked. Warm the honey so it mixes easily with other ingredients for base and drizzle (dressing).
• Balsamic vinegar. Balsamic vinegar adds a sweet and tangy zip to the drizzle. You can also substitute balsamic vinegar glaze for the vinegar.
• Tony Chachere's Original Creole Seasoning. Tony's replaces both salt and pepper in this recipe for flavor and zip.

How to make peach Burrata pizza

1. We start with flatbread for a pre-made pizza crust. You can use naan or pita bread.
   
2. Brush it with a mixture of olive oil, honey and Tony Chachere’s Original Creole Seasoning for the base sauce.
   
3. Next scatter thinly sliced red onion over the surface of the crust.
   
4. Then arrange sliced fresh peaches on it.
   

5. We continue topping the Burrata flat bread with pillows of Burrata cheese.

6. Next scatter the toppings with thinly sliced almonds.

7. Cut basil into thin ribbon-like stands and place them over the surface. 

8. Bake the pizzas on a baking sheet at 350 degrees for 7-8 minutes. Let cool slightly, top with reserved fresh basil ribbons, then drizzle with warm honey balsamic dressing.

Expert Tips

• Handle Burrata cheese carefully. You can place it whole atop a pizza or other dish. If you want smaller pieces, tear the Burrata ball carefully. They’re filled with Burrata cream so try your best to place the outer skin facing upward like a little cup holding precious liquid. This will also help keep the pizza from getting soggy.

• You can make these as individual flatbread pizza, or use our recipe for the best homemade pizza crust or to be really fast our 5 Minute Pizza Dough with no yeast to make one large pizza using the same ingredients in this recipe. If you use one of these recipes, bake the pizza halfway (according to the pizza crust recipe instructions), then pull out add the peach buratta pizza toppings. Replace pizza in oven and cook for remainder of time.

Frequently Asked Questions (FAQ)

As an appetizer for your next party or bbq, or as dinner for your family, we hope you’ll try these peach burrata pizzas soon. And we hope you love them like we do!