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Zuchini Flowers & Burrata Pizza

Recipe by Theo Kalogeracos & Vince Garreffa

1.2.3. That all the ingredients you need to make amazing pizza.
Zucchini flowers have a beautiful delicate floral flavour, when fresh creamy burratta cheese is added it brings out taste sensations that you may never of eaten before on a pizza, this is pizza taken to another level.

Serves 1 to 2 people

1 x 200gm pizza dough ball rolled & ready

2-½ tablespoons traditional pizza sauce
1 tin 400gm can whole peeled tomatos
1 garlic clove peeled & chopped fine
1-teaspoon pesto
1-teaspoon extra virgin olive oil
1 big pinch salt & pepper
Place all ingredients in a food processor and pulse till all the tomato’s are pulverized, try and keep some of the tomato flesh in small pieces for a more textured sauce. If you make this the day before you need it, it will naturally thicken, if you don’t have time making and using straight away is fine.

5 zucchini flowers
snap off the baby zucchini and use that in some other dish, push out the center piece of the zucchini flower and discard, open flower out like a beautiful leaf that has fallen off a tree

1 x 200gm burrata
You only need half of it for the pizza, cut  half into 8 long strips.

Pinch salt & pepper

Drizzle extra virgin olive oil


Have your pizza base rolled out and ready, spread pizza sauce evenly on base going right up to the edge but not all the way leaving enough room for a beautiful pizza crust, place the flat  zucchini flowers around the base on top of the sauce, put in your oven, if it’s a wood oven that’s at 380 degrees it will take 2 to 3 minutes, if you are using a home oven pre heat oven to 220 degrees turn fan off, bake for 5 to 7 minutes.
Take out of oven cut into 8 even pieces, place the burratta long strips in the middle of each piece, sprinkle with salt & pepper, drizzle extra virgin olive oil evenly around (don’t drown the pizza with oil)
Have a bite, what else is there to say


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