RENCRAFT AT HOME

Cast Iron Skillet Pizza with Pesto, Peaches and Burrata

This summery cast iron skillet pizza recipe is served up by our friends at Borough Kitchen. The delicious offering from Cook School Head Chef, Grace features a vibrant pumpkin seed pesto base, topped with sliced peaches and fresh burrata cheese.

“A Lodge Cast Iron skillet is must-have tool for homemade pizza, as it is effectively three tools at once: a pizza stone (for a crispy base), a pizza pan (for creating a perfect round shape), and pizza peel (for easy transport and and out of the oven). Compatible with covered BBQs and wood-fired pizza ovens, it’s an outdoor entertaining essential.” 

This recipe serves 2–4 (in a 26cm cast iron skillet).

Peach Burrata Recipe from Borough Kitchen

Ingredients

 

  • Pumpkin Seed Pesto

    •       2 cloves garlic

    •       60g pumpkin seeds, toasted

    •       80g Parmesan

    •       120ml olive oil

    •       80g basil leaves, shredded

    •       Salt, to taste

  • Pizza Dough

    •       190g bread flour, divided

    •       4g fast action yeast

    •       ½ tsp (2g) salt

    •       150ml lukewarm water

    •       1 tsp (4g) honey

    •       ½ tbsp (7g) olive oil

  • Topping

    •       3 peaches, sliced

    •       200g burrata or stracciatella cheese

    •       30g mint leaves, shredded

    •       Salt, to taste

    •       Olive oil and balsamic glaze, for drizzling

Pizza with pesto, burrata and peaches cooked in a skillet

Method

1.    Make the Pesto: Grind garlic with a pinch of salt, then grind in the toasted pumpkin seeds. Add basil pinch by pinch and grind, followed by the Parmesan. Finish by grinding in the olive oil, bit by bit. Taste and add more salt if needed.

2.    Make the Pizza Dough: Pre-heat oven to 230°C fan. In a large bowl, mix 95g bread flour with yeast and salt. In a separate bowl, mix honey with lukewarm water and add to the flour-yeast mixture. Add the olive oil and mix with a wooden spoon for 3 minutes. Add the remaining flour and mix until incorporated. The dough should feel slightly sticky. On a floured surface, knead for about 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with cling film, and let rise for 10 minutes in a warm place. Punch down, rise for another 10 minutes. Punch down again and spread by hand or roller into your 26cm cast iron pan.

3.    Top and Bake: Spread pesto over the base, add peach slices, and bake for 10–12 minutes until the crust is golden brown.

4.    Prepare Mint Salad: While the pizza bakes, toss mint leaves with olive oil, balsamic glaze, and salt.

5.    Finish and Serve: Take pizza out of the oven, scatter with burrata and mint salad, and serve.

 

 

Pizza with pesto, burrata and peaches cooked in a skillet

Borough Kitchen's Top Tips

•       You can make your own balsamic glaze by reducing 50ml of balsamic vinegar with 1 tsp of caster sugar for 3 minutes over a low heat until sweet and sticky.

•       Always add the burrata after baking. Because it is a high-moisture cheese, baking it will make your pizza soggy.

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