Carpaccio pizza with Pesto alla Genovese and Burrata – alla The Lemon Kitchen
Preparation time
10 min
Cooking time
10 min
Dietary preference
Meat
Difficulty
Easy
Region
Servings
2
Jadis from The Lemon Kitchen has made a delicious recipe using Bertolli pizza bases and Pesto alla Genovese and we’d like to share it with you!
It is very easy and quick to make and it is a ‘pizza bianca’ variant, Jadis’s preference, which means there is no red sauce on the pizza. This makes the flavour of the ingredients on the pizza come across as more intense.
Find the original recipe at thelemonkitchen.nl.
In this recipe
Preparation
- Preheat the (pizza) oven to about 250 degrees C. Do you have a pizza stone? Then it is important to put this stone on the BBQ or in the oven as soon as it is warmed up.
- Lightly grease the top of the pizza base with Bertolli extra virgin olive oil, you can use a brush for this. Place the pizza on the pizza stone and remove the pizza after a few minutes when it has become visibly crispy and golden brown. Alternatively, put the pizza in the oven. You can also read the instructions on the Bertolli packaging.
- Meanwhile, fry the pine nuts in a non-stick pan until golden brown.
- Remove the pizza from the oven or take it off the pizza stone and place the carpaccio meat on top.
- Now spread the Bertolli Pesto alla Genovese over the pizza to taste, sprinkle the pine nuts on top, grate the Parmesan cheese and lemon. Sprinkle some fresh basil over the pizza and place a ball of burrata/buffalo mozzarella in the middle.
- Sprinkle with some coarse black pepper to taste.
Buon appetito!
Ingredients
- 1 Bertolli Base per Pizza pack (2 pcs)
- 4 tbs Bertolli Pesto alla Genovese
- Dash Bertolli Extra Vergin Olive oil
- 150-170 g Carpaccio beef, ask your butcher!
- 2 Burrata balls or buffalo mozzarella (small)
- Parmesan cheese
- 2 tbs Pijnboompitten
- ⅓ pc organic lemon
- Coarse black pepper
View the nutritional value
| Energy | |
| Protein | |
| Carbohydrates | |
| Sugar | |
| Fibre | |
| Fat | |
| Saturated fat | |
| Salt |
