Zucchini, Peach, and Burrata Pizza Leave a comment
This summery zucchini, peach, and burrata pizza is made with arugula pesto, shaved zucchini, peach slices, and finished with creamy burrata cheese and peppery arugula. It’s an easy vegetarian meal that makes the most of summer produce.
Adapted from Héloïse Brion | My Art of Entertaining | Flammarion, 2022
We love rich, cheesy, loaded-with-everything pizzas as much as the next person, but occasionally we want to satisfy that craving with something a little lighter. Enter this zucchini, peach, and burrata number. It’s laden with fresh summer produce and can be made with store-bought dough, making it completely doable on a weeknight.–Angie Zoobkoff
Zucchini Pizza FAQs
Can I use canned peaches for this pizza?
We don’t recommend it. Canned peaches contain too much liquid and you are likely to end up with a soggy pizza. Stick with ripe summer peaches here.
What is burrata cheese?
Burrata is a soft, mild Italian cheese made from cow’s milk. It’s similar to mozzarella, but has a creamy center. Most large supermarkets or Italian markets will carry it, but if it’s not available to you, substitute fresh mozzarella.
Zucchini, Peach, and Burrata Pizza
This easy vegetarian pizza is loaded with shaved zucchini, peach slices, creamy burrata cheese, and arugula. Perfect for meatless Monday or a casual backyard gathering.
Make the arugula pesto
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Place all of the pesto ingredients (except the olive oil) in a food processor and process until finely chopped. With the processor running, gradually add the oil until well combined and smooth. Season with fleur de sel and pepper to taste.
Make the pizzas
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Preheat the oven to 375°F (190°C) with a pizza stone or pizza steel inside.
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To assemble the pizza, cut the pizza dough in half and stretch or roll each piece into a disk.
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Spread a thin layer of pesto over the dough, leaving a narrow border all the way around.
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Wash the zucchini and slice it very thinly crosswise. Arrange the slices over the pesto, overlapping them slightly.
If you prefer crispier toppings, sprinkle the zucchini slices with salt and let drain in a colander for 10 minutes before blotting dry and adding to the pizza.
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Wash the peaches, then halve, pit, and cut them into 1/2-inch (1-cm) slices. Arrange them over the zucchini. Sprinkle over the Parmesan.
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Working with one pizza at a time, use a peel to transfer the pizza to the baking stone or steel and bake until beginning to turn golden brown, 15 to 20 minutes. Switch the oven to the broiler setting for the final 3 minutes.
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Scatter over pieces of burrata, arugula, and crushed peppercorns. Serve immediately.
Serving: 0.5pizzaCalories: 617kcal (31%)Carbohydrates: 66g (22%)Protein: 27g (54%)Fat: 31g (48%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 53mg (18%)Sodium: 1314mg (57%)Potassium: 292mg (8%)Fiber: 4g (17%)Sugar: 16g (18%)Vitamin A: 1576IU (32%)Vitamin C: 15mg (18%)Calcium: 562mg (56%)Iron: 4mg (22%)
Recipe Testers’ Reviews
Originally published August 22, 2022
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