Cast Iron Pizza with Burrata, Peaches & Basil Pesto

This Cast Iron Pizza with Burrata, Peaches & Basil Pesto is totally drool-worthy!

If you were asked to describe your perfect pizza, what would you say?

• It’s in the dough…a perfect crust…
• It’s in the toppings…
• Shape matters…
• It has to be thin…
• It must be puffy…
• Grilled all the way…
• Only baked will do…

Inquiring minds want to know.

So I’d been racking my brain, trying to decide how to use fresh peaches in a recipe, when pizza came to mind. I can’t take all the credit for this brainstorm… I’ve actually been holding on to this idea for years. Since first seeing something similar at a cool little joint in Lake Placid, I tucked it away…and here we are! On that particular day, I opted for their focaccia with blackberries and other sweet and savory goodies, sooo good(!), but I haven’t been able to get this summer-inspired pizza out of my head!

As I’m a huge fan of pesto – as evidenced by this, this, and this…and with peaches at their peak, I had to get in the kitchen and play. How could I deny you this match made in heaven? Never. I could never do that to you!

INGREDIENTS FOR CAST IRON PIZZA WITH BURRATA, PEACHES & BASIL PESTO:

• One 1 lb. package store bought pizza dough (or CCB’s homemade)
• 4 Tbsp. olive oil, divided
• 1 cup shredded mozzarella
• 1/2 – 1 cup basil pesto (your favorite store bought or CCB’s homemade)
• 2 – 3 peaches, sliced thin
• 4 oz. Burrata
• Salt & cracked black pepper, to taste

INSTRUCTIONS:

• Preheat oven to 450 F.
• Heat a 12-inch skillet on the stovetop over medium heat until hot.
• In the meantime, roll or stretch pizza dough into a 14-inch circle.
• Once the pan is ready, remove from the stove and add a drizzle of olive oil. Using a paper towel, carefully spread the oil to cover the bottom and up the side of the pan.
• Carefully transfer the dough to the pan, pressing the dough up along the side.
• Scatter shredded mozzarella on the dough, then spread pesto over the cheese, making sure to go all the way to the edge.
• Top pesto with sliced peaches and season with salt and pepper.
• Brush remaining olive oil around the edge of the pizza.
• Bake on the bottom rack for 15 – 20 minutes until crust is crispy and golden. Remove pizza and turn off the oven.
• Tear burrata into small chunks and place all over the top.
• Place pizza back into the oven for about a minute – enough time for the burrata to melt.
• Remove, and top with fresh basil, salt, and pepper.
• Let rest in the pan for about 5 minutes until everything sets and pizza cuts easily.

And there you have it, my friends!

Buon Appetito!

Cast Iron Pizza with Burrata, Peaches & Basil Pesto

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• Author: Ciao Chow Bambina

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Description

This Cast Iron Pizza with Burrata, Peaches & Basil Pesto is totally drool-worthy!

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Ingredients

Scale 1x2x3x

• One 1 lb. package store bought pizza dough (or CCB’s homemade)
• 4 Tbsp. olive oil, divided
• 1 cup shredded mozzarella
• 1/2 – 1 cup basil pesto (your favorite store bought or CCB’s homemade)
• 2 – 3 peaches, sliced thin
• 4 oz. Burrata
• Sea salt & cracked black pepper, to taste

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Instructions

Preheat oven to 450 F.

Heat a 12-inch cast iron skillet on the stovetop over medium heat until hot.

In the meantime, roll or stretch pizza dough into a 14-inch circle.

Once the pan is ready, remove from the stove and add a drizzle of olive oil. Using a paper towel, carefully spread the oil to cover the bottom and up the side of the pan.

Carefully transfer the dough to the pan, pressing the dough up along the side.

Scatter shredded mozzarella on the dough, then spread pesto over the cheese, making sure to go all the way to the edge.

Top pesto with sliced peaches and season with salt and pepper.

Brush remaining olive oil around the edge of the pizza.

Bake on the bottom rack for 15 – 20 minutes until crust is crispy and golden. Remove pizza and turn off the oven.

Tear burrata into small chunks and place all over the top.

Place pizza back into the oven for about a minute – enough time for the burrata to melt.

Remove, and top with fresh basil, salt, and pepper.

Let rest in the pan for about 5 minutes until everything sets and pizza cuts easily.

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