Garden Party Pizza
Photography by Jake Stangel
Recipe by Natasha Case and and Freya Estreller
Start to Finish: 45 minutes | Servings: 4 |
Ingredients
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 tbsp. Italian seasoning
1 tbsp. dried oregano
1 1/2 tsp. garlic salt
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 frozen cauliflower pizza crusts (from an 11-oz. package)
8 oz. Burrata cheese, torn into pieces
1 large shallot, thinly sliced and separated into rings
10 cherry tomatoes, halved
1 package (2 oz.) store-bought kale chips
Thinly sliced fresh basil leaves, for garnish
1/2 Meyer lemon, for squeezing
EVOO, for drizzling
Flaky sea salt, for sprinkling
Preparation
1. Arrange a rack on the top rung of the oven; preheat to 425°. In a medium bowl, whisk the tomato sauce, tomato paste, Italian seasoning, oregano, garlic salt, sugar, garlic powder, onion powder, and 1/4 tsp. pepper for the pizza sauce. Spread the pizza sauce evenly over the cauliflower crusts, leaving a 1/2-inch border. Top with dollops of the Burrata, the shallot, and the cherry tomatoes. Bake until the Burrata melts, about 25 minutes.
2. Top with the kale chips and basil. Squeeze the lemon over the pizza and drizzle with oil. Sprinkle with sea salt.
