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    Home » Entrees » Peach Burrata Pizza with Honey Drizzle

    Peach Burrata Pizza with Honey Drizzle

    Published: Aug 22, 2021 · Modified: Mar 4, 2022 by In Fine Taste · This post may contain affiliate links

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    Peaches and Burrata cheese are a delicious but unexpected pairing. Sweet, tangy, firm, juicy peaches paired with soft, creamy, rich Burrata create exciting flavors and textures. Peach Burrata pizza with honey drizzle combines the best of these ingredients with red onion, basil, toasted almonds and a honey balsamic glaze--all in only 30 minutes.

    This post is sponsored by Tony Chachere’s, but all opinions are my own.

    spatula lifting buratta pizza off a wooden board.

    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

    Setting of fresh peaches, red onion, basil plant, bowl of sliced almonds, stacks of flatbread, balsamic vinegar, honey and balls of fresh Burrata cheese.
    • 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

    4 pictures in a box: bowl of honey balsamic glaze, brushing glaze on flatbread, onions on flat bread and peaches and onions on 4 individual flatbreads.
    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.
    Process for  making burrata, onion, almond, basi and peach pizzas on naan bread.

    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.

    One single burrata and peach pizza topped with burrata cheese, peaches and other ingredients.

    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)

    Does Burrata cheese go on pizza before or after cooking?

    Either one! We put our Burrata on before baking. It softly melts and spreads out a little. If you want it to stay in a pretty cloud, you can add it after cooking.

    How long does Burrata cheese keep in your refrigerator?

    Usually about 5 days. Check the expiration date. This is a fresh (not aged) cheese which has a short life so plan accordingly. 

    Do you eat the skin of Burrata cheese?

    Yes! The outer skin is Mozzarella and it’s delicious. It’s like a thick soft coating that protects the cream inside.

    Burrata and peach flat bread pizzas with shaker of Tony Chachere's Original Creole seasoning, and other ingredients.

    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!

    signature: "enjoy! Dianna".

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    P.S. If you tried this recipe or any other In Fine Taste recipe take a second and rate it below! We love hearing what you think.  Let’s stay in touch! Sign up for our newsletter or follow us on Facebook, Instagram, or Pinterest for more recipe ideas.

    featured image without description. A spoon full of spicy honey vinaigrette pouring over individual flatbread pizzas with Burrata cheese, peaches, red onion, basil and sliced almonds.

    Peach Burrata Pizza with Honey Drizzle

    Flatbread pizzas featuring Burrata cheese, fresh peaches, red onion, basil, sliced almonds and balsamic honey drizzle.
    4.94 from 15 votes
    Print Pin Rate
    Course: Entrees
    Cuisine: Italian
    Prep Time: 30 minutes
    Cook Time: 8 minutes
    Total Time: 38 minutes
    Servings: 4
    Calories: 381kcal
    Author: Dianna--In Fine Taste

    Ingredients

    Honey Base (to brush on crust)

    • ¼ cup honey, heated
    • 2 Tablespoons olive oil
    • ½ teaspoon Tony Chachere's Original Creole Seasoning

    Honey Balsamic Drizzle (to drizzle over pizza before serving)

    • 2 Tablespoons honey, heated
    • 2 Tablespoons balsamic vinegar
    • ½ teaspoon Tony Chachere's Original Creole Seasoning

    Pizzas

    • 6 individual flatbreads such as Naan
    • 2 medium-size fresh peaches, sliced
    • 8 ounces Burrata cheese
    • ½ small red onion, thinly sliced
    • ½ cup sliced almonds
    • 12 medium basil leaves
    • ½ teaspoon Tony Chachere's Original Creole Seasoning
    Prevent your screen from going dark

    Instructions

    Honey Base

    • Heat honey in microwave safe bowl or cup for 30 seconds.
    • Add olive oil, and Creole seasoning and whisk until well combined.

    Honey Balsamic Drizzle

    • Heat honey in microwave-safe bowl or cup for 30 seconds. 
    • Add olive oil, balsamic vinegar and Creole seasoning and whisk until well combined.

    Pizzas

    • Brush each flat bread with warm honey base to within ¼-inch of edge.
    • Prepare your toppings: Thinly slice red onion. Chiffonade (cut into thin strips) your basil leaves. Slice peaches in half and remove pit. Cut each peach half into 7-8 thin slices.
    • On top of your flatbread place several thin slices of red onion and arrange (4-5) peach slices.
    • Tear Burrata cheese into approximately 18 pieces (be careful to retain creamy filling.) Top your flatbreads with the small pieces of cheese.
    • Sprinkle with almonds, half of your basil ribbons, and with ¼ teaspoon Creole seasoning.
    • Bake at 350 degrees for 7-8 minutes or until almonds turn golden and cheese begins to melt.
    • Remove from oven, let cool slightly, then sprinkle additional fresh basil ribbons over each piece. Drizzle flatbreads with honey balsamic glaze and serve immediately.

    Video

    Nutrition

    Serving: 1flatbread | Calories: 381kcal | Carbohydrates: 8g | Protein: 16g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 2mg | Potassium: 221mg | Fiber: 4g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Cherylann

      November 02, 2021 at 7:13 pm

      Wowser! This was so good! Easy to throw together and my family loves it!! I did it way after peaches were in season, but it was still so good. I'm looking forward to doing it with in season peaches! Thank you for an awesome recipe!!

      Reply
    2. Kim Christensen

      August 25, 2021 at 9:09 am

      5 stars
      This recipe is delicious and beautiful for a brunch!

      Reply
    3. Laura

      August 24, 2021 at 4:23 pm

      5 stars
      This is delicious!!

      Reply
    4. Kristin

      August 23, 2021 at 6:47 pm

      5 stars
      I never thought about using those flavors together. Very refreshing!

      Thanks

      Reply
    5. Susanne

      August 23, 2021 at 6:08 pm

      5 stars
      Wow. Yummy!!

      Reply
    6. Ryan

      August 23, 2021 at 6:06 pm

      5 stars
      Delish!

      Reply
    7. Hadley

      August 23, 2021 at 4:53 pm

      5 stars
      Such a fun recipe and simple enough for someone like me to do!

      Reply
    8. Suzanne

      August 23, 2021 at 3:36 pm

      5 stars
      So good! I love the flavor combo. Thank you for the recipe.

      Reply
    9. Dianna

      August 23, 2021 at 12:21 pm

      5 stars
      This is one of the best things I’ve eaten all sumner!

      Reply
    10. Alli Frazier

      August 23, 2021 at 11:51 am

      5 stars
      Interesting combo ! Yum!

      Reply
    11. Jon

      August 23, 2021 at 11:42 am

      Yummiest meal I've made in a long time! Super easy too, thanks for the recipe.

      Reply

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