Burrata Margherita Pizzettes

Burrata Margherita Pizzettes

with Golden Corn and Shallots

Read more

Margherita pizza is transformed with this sweet corn twist. It's the perfect pairing for the creamy burrata, tomato sauce and basil. This pizza is a total game changer!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Burrata Cheese


4 unit

Mini Naan Bread

(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)

113 g

Corn Kernels

50 g


7 g


⅔ cup

Tomato Pizza Sauce

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

56 g

Spring Mix

1 tsp

Chili Flakes

1 tbsp

Balsamic Vinegar


66 g

Mini Cucumber

Not included in your delivery

1 tsp


4 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories844 kcal
Fat52 g
Saturated Fat15 g
Carbohydrate78 g
Sugar14 g
Dietary Fiber5 g
Protein21 g
Cholesterol52 mg
Sodium1496 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your broiler to high (to broil pizzettes). Start prep when the oven comes up to temp! In Step 4, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* On a baking sheet, arrange naan. (NOTE: It's okay if they overlap!) Broil in middle of oven until golden-brown, 1-2 min per side. (TIP: Keep an eye on naan so that it does not burn!) Set aside.


Peel, then thinly slice shallot(s) into 1/8-inch slices. Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. Meanwhile, on a plate, cut each burrata into quarters. Season with salt and pepper. Cut cucumber(s) in half, lengthwise, then into 1/2-inch thick half moons.


When shallots are softened, transfer to a plate and set aside. Increase heat to medium-high. Using the same pan, add 1 tbsp oil (dbl for 4 ppl), then corn. Cover and cook, stirring once halfway through cooking, until dark golden-brown, 4-6 min.


Working on the baking sheet with toasted naan, spread pizza sauce overtop each naan. Top with burrata. Divide corn, shallots and 1/4 tsp chili flakes between each naan. (NOTE: Reference heat guide in Start Strong.) Toast assembled pizzettes in middle of oven, until toppings are warmed through, 3-4 min. (NOTE: For 4 ppl, broil 4 pizzettes at a time in 2 batches.)


Meanwhile, thinly slice basil leaves. In a large bowl, whisk together mustard, 1 tbsp vinegar (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add spring mix and cucumbers. Toss together.


Sprinkle basil leaves over pizzettes, then divide between plates. Serve with salad.