A Squared: What's For Dinner Wednesday: Zucchini & Burrata Pizza with Balsamic Tomato Sauce

Wednesday, April 9, 2014

What's For Dinner Wednesday: Zucchini & Burrata Pizza with Balsamic Tomato Sauce

Pizza night just never gets old in this house. It's one of the few meals that I can serve for dinner that is both A. on my husband's list of favorite foods and B. Easy for me to change up with different ingredients. I also love making pizza at home because it is one of the few ways that I can serve a vegetarian dinner (I try to sneak at least one in each week) without Alex noticing the absence of meat. Win win, right?

I have had a huge amount of real pizza dough stocked in my freezer recently (I stockpiled Pasta Puttana's dough just before they closed up shop here in Chicago), so pizza nights have been a pretty regular occasion in this house lately. And nobody here is complaining about that.

This pizza was a bit of a departure from the ones that I usually make, but it turned out great. I started with a base of super tangy and sweet balsamic vinegar tomato sauce. It's really simple to put together, just simmer it on the stove until it thickens up. The layer of sauce is topped with creamy melty burrata, sauteed zucchini and onions, and a generous amount of sweet fresh basil. The flavors really meld nicely here and the pizza is super filling-- you won't miss pepperoni here, I promise.

This pizza would also be great with eggplant, mushrooms, or a combination in place of the zucchini. Also, burrata can be tougher to find so fresh mozzarella could easily be subbed in here too.


  • 1 pre-made pizza crust or 16 oz. pizza dough, stretched out on a floured baking sheet
  • 1 1/2 Tbs. extra virgin olive oil, divided
  • 1 medium zucchini, diced
  • 1/2 yellow onion, diced
  • Salt and pepper, to taste
  • 1 garlic clove, minced
  • 2 roma tomatoes, seeded and diced
  • 1/8 tsp. crushed red pepper flakes
  • 1/4 cup balsamic vinegar
  • 6 oz. burrata, cut into 1/2-inch chunks
  • 10 basil leaves, thinly sliced

Preheat oven to 450 degrees.

Heat a skillet over medium-high heat. Add 1/2 Tbs. olive oil to the pan and once heated, add zucchini and onion to the pan. Season with salt and pepper. Cook for 5 minutes and then stir in garlic. Saute for another 2 minutes and then transfer mixture to a bowl. Set zucchini aside.

Heat the same skillet over medium heat and add remaining oil. Add tomatoes, season with salt, pepper, and pepper flakes and saute for about 5 minutes until they begin to soften. Pour in balsamic vinegar and bring to a boil. Once boiling, reduce heat to medium and simmer, stirring often. Continue cooking until the vinegar has reduced and thickened, about 10-12 minutes. Remove from heat and allow mixture to cool slightly.

Spread balsamic tomato sauce over the prepared crust, leaving a 1/2 inch border around the edges of the crust. Sprinkle the zucchini and onions evenly over the top of the sauce and then top with the chunks of burrata.

Bake for 10-15 minutes, until cheese is melted and bubbly and the crust begins to brown. Remove from oven and sprinkle with sliced basil. Allow the pizza to cool, slice, and serve.

Looking for more pizza? Try Prosciutto Pizza with Arugula Salad or Pizza with Chicken Sausage, Zucchini, and Olives!

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  1. This looks awesome! Making this soon!



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