Balsamic vinaigrette, burrata cheese, toasted pumpkin seeds, blood orange slices with caramelized sugar, wildflower honey, fresh basil
1 ball of pizza dough
salt & pepper
flour for dusting
semolina flour for pizza stone
2-3 blood oranges, peel & pith cut off, sliced into discs
1-2 balls burrata cheese (if it’s wrapped in mozzarella, you can use some of that too if you run out of the soft stuff)
a handful of pumpkin seeds (shelled or not—we used shelled and then sauteed them with some salt and olive oil, but salty roasted ones with the shells still on will work great too)
honey (ours is local wildflower honey from Tassot Apiaries)
fresh basil, chiffonaded (thinly sliced)
a few pinches of sugar
For the vinaigrette:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
½ cup olive oil
Preheat your oven to 550° F, or as hot as it will go. To prepare the balsamic vinaigrette, just combine the vinegar, mustard & garlic in a small bowl. Slowly add the oil in a steady stream, whisking as you go. Add salt & pepper to taste.
If you’re pumpkin seeds aren’t already roasted and/or salted, just heat a little oil in a pan over medium heat and toss them with salt for a few minutes, until they start to brown. Set aside.
When your oven is hot, prepare the dough using the instructions on the right. Once you’ve baked it for a minute, take it out and brush it lightly with olive oil. Spread the balsamic vinegar evenly over the entire pizza, followed by clumps of the burrata cheese.
Next lay out the blood orange slices and toss the pumpkin seeds on top. Sprinkle the oranges with some sugar, and drizzle honey lightly over the entire pizza. Pop it in the oven and bake until the cheese is melty and the crust is golden brown.
If you have a crème brûlée torch, you can use it to caramelize the sugar on the oranges after you’ve taken the pizza out of the oven. Otherwise, just put the oven on broil for the last minute of baking, and the sugar will start to caramelize on top.
After you take the pizza out, add the fresh basil and enjoy! Blood oranges are a winter fruit, but they taste like spring, so this pizza is a great transition between the seasons—and stay tuned for more fruity spring pizzas to come!