Burrata Margherita Pizzettes
with Golden Corn and Shallots
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.
Ingredients
125 g
Burrata Cheese
(Contains Milk)
4 unit
Mini Naan
(Contains Egg, Milk, Gluten)
113 g
Corn Kernels
50 g
Shallot
7 g
Basil
⅔ cup
Tomato Pizza Sauce
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
56 g
Spring Mix
1 tsp
Chili Flakes
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
66 g
Mini Cucumber
Not included in your delivery
1 tsp
Sugar*
4 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
