Roast Broccoli Raab Pizza w/ Caramelised Garlic & Burrata

I’m almost never one to go for the pizza biancos (white base pizzas) at restaurants - I’m always too seduced by pizzas with the bright red tomato sauce. But this pizza is 100% - ONE HUNDRED PERCENT - worth ditching the red tomato base for. The caramelised garlic and onion are insanely sweet, the broccolini has the tiniest bit of crunch and the burrata is gloriously creamy and bursts over the entire pizza while it bakes. Burrata is basically a big ball of mozzarella that has a runny, creamy filling and it is amazing. You can find it in plenty of delis and speciality food stores and it is well worth the hunt. If you absolutely can’t find burrata, go for freshly torn buffalo mozzarella or little balls of bocconcini.

Roast Broccoli Raab Pizza w/ Caramelised Garlic & Burrata

Serves 2

Ingredients

1 red onion, finely sliced

1 head of garlic (about 10 cloves, skinned)

3 tsp olive oil

2 tsp red wine vinegar

1/2 tsp brown sugar

Pinch of salt

200g pizza dough (you can also use one pre-made pizza base)

A bunch of broccolini (about 6-8 florets)

10 sage leaves

1 ball of burrata

1/4 cup walnuts

1 red chilli, finely sliced

Method

Put the onion and garlic cloves in a frying pan along with the olive oil, vinegar, brown sugar and salt. Cook on low heat until the onion has turned a deep brown and the garlic is very soft (about 20-25 minutes).

Prepare your pizza base. Squash the garlic in the pan along with the oil it was cooked in, then spoon the crushed garlic, cooking oil and onion onto the pizza base, spreading evenly.

Put the broccolini in a small saucepan filled with boiling water and cook briefly on the stovetop (5-6 minutes) until it has softened slightly. Strain.

Put the blanched broccoli on top of the pizza along with the sage leaves. Put the burrata in the centre of the pizza, then bake on a pizza stone at 200˚C for 10-15 minutes, or until the base is cooked through and the burrata has melted and oozed deliciously all over the pizza.

Before serving, drizzle the pizza with a little extra olive oil and top with the walnuts, a pinch of salt and some fresh chilli (optional).

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