Burrata Pesto Pizza

5 from 1 vote

Burrata Pesto Pizza

These easy Burrata Pesto Pizzas are the perfect appetizer or even filling enough for a small meal. They're made with Filippo Berio Pesto, prosciutto, burrata cheese, caramelized onions, arugula, and asparagus. These pizzas may be mini, but each bite is like a flavor explosion in your mouth!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Burrata, Pesto, Pizza

Servings:

Calories: 641kcal

Author: Jordan

Ingredients

3 whole wheat pita pockets
12 ounces Filippo Berio pesto (I used a jar of Classic Pesto and a jar of Sun Dried Tomato Pesto)
8 slices of thinly sliced prosciutto
1 cup arugula
1/2 vidalia onion
4 asparagus stalks
6 ounces burrata cheese
2 tablespoons butter
1/2 tablespoon olive oil
1/2 lemon, juice
fresh basil to taste
1 tablespoon balsamic
fresh ground pepper to taste

Instructions

Pre-heat oven to 400 degrees F.
Prep ingredients: cut the ends off the asparagus (about one inch), toss arugula, balsamic, and lemon juice in a small mixing bowl, cut onion in half and then slice lengthwise into 1 inch-wide pieces.
Heat a medium non-stick pan with butter and olive oil on medium-low heat. Once hot, add onions and toss well to coat. Stir occasionally until fully caramelized.
While onions are cooking, heat a sauté pan with 2 inches of water on medium-high heat. Poach asparagus for 3-4 minutes or until tender. Keep an eye on these so they don't get soggy! When finished, chop into 1/2 inch cubes and set aside.
Slice pita pockets in half, so there are 2 thin circles and lightly toast. See ingredient photo at the top of this post for example. Spread pesto evenly on each piece after toasting.
Slice or tear prosciutto into 3-4 inch pieces and roll into a loose "ball".
Top each pita pocket with arugula, burrata, prosciutto, caramelized onions, and asparagus. Place on a baking sheet and cook for 3 minutes or until cheese has melted.

Notes

Nutrition