Every year I look forward to Summer. I am a sucker for outdoor dinner parties on warm evenings, grilling, spending time at the beach, and most importantly – Summer produce. Summer produce is pretty darn delicious all on it’s own, which makes for simple but vibrant and fresh meals, my favorite. Growing up, I especially looked forward to Summer because my family had (and still has!) a garden, and I loved to see the garden slowly change from root vegetables in the cooler months to several rows of bright strawberries, and as the end of July and early August rolled around, an abundance of tomatoes. Ah, tomato season – the most wonderful time of the year.
To celebrate Summer and tomatoes coming into season, my friends at Square Meal Round Table and I have organized another seasonal recipe collaboration, #wesaytomatoes! This post is part of our SIXTH seasonal recipe collaboration! What started with a bond over a mutual love of the Santa Monica Farmer’s Market with Square Meal Round Table has turned into a collaboration we plan every season with chefs, bakers, bloggers, farmers, food stylists, food writers, brands – you name it, to all highlight the many ways you can cook with a seasonal ingredient. Learning about gardening and how incredibly different produce items taste depending on what season they grow best in has given me a huge appreciation for seasonal cooking, perusing farmer’s markets, and developing recipes that really let peak of season produce do the heavy lifting. These collaborations are such a fun way to get recipe inspiration for what’s in season, so be sure to scroll down to the bottom of this post for tons of tomato recipe ideas!
My contribution is this pizza with sun gold tomatoes, burrata, and Calabrian chiles. It’s savory, fresh, herby, creamy, and it’s got a little heat – what more can you ask of a pizza recipe? I use store-bought pizza dough as a quick shortcut, but you could certainly use your favorite homemade pizza dough recipe. A few notes on the recipe – I love to bake this pizza with just the tomato sauce and halved sun golds, and add the burrata after the pizza is finished baking to keep it nice and creamy, and then the rest of the toppings to keep everything fresh. If you’re a big fan of spice, you could definitely mix the Calabrian chile paste into the crushed San Marzano tomato sauce, but otherwise I’d recommend serving it on the side of your pizza, as it carries a lot of heat. If it’s warm outside, you can even throw this pizza on the grill to enjoy your dinner al fresco. I’ve got some tips for grilling pizza at home here. Now preheat the grill, chill the lambrusco, and get to cookin’!
Pizza with Sun Gold Tomatoes, Burrata, + Calabrian Chiles
Ingredients
- 3/4 Cups canned San Marzano tomatoes crushed
- Pinch of Salt
- 3/4 Cups halved Sun Gold Tomatoes
- 8 Ounces Burrata
- 1 Tablespoon fresh Oregano chopped
- 1 Tablespoon fresh Basil chopped
- 1 Tablespoon Lemon Zest about the zest of one large lemon
- 1 Tablespoon Extra Virgin Olive Oil
- 1.5-2 Teaspoons Calabrian Chile Paste optional
- Freshly grated Parmesan Cheese
- Flaky Salt
- Freshly Cracked Black Pepper
Instructions
- Preheat your oven depending on your pizza dough's baking instructions.
- While the oven is preheating, stretch out the pizza dough and add crushed San Marzano tomatoes and a pinch of salt, and top with halved sun golds.
- Bake pizza in the oven until the crust is slightly golden brown.
- While the pizza is baking, prep an herb gremolata by mixing the chopped oregano, basil, lemon zest, and olive oil in a small bowl and set it aside.
- When the pizza is done baking remove from heat. Break up the burrata and evenly distribute it across the pizza, grate on fresh Parmesan cheese, and sprinkle on the herb gremolata. Top with flaky salt and freshly cracked black pepper. If you like spice, evenly distribute up to 1.5- 2 teaspoons of Calabrian chile paste on the pizza, or serve it in a small bowl on the side for people to add it to their slices themselves. Slice and enjoy!
Join the fun – show us how you’re cooking, baking, and grilling with tomatoes this Summer by sharing a photo of your delicious masterpiece and use the hashtag, #wesaytomatoes !
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Did you make this recipe?
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