Go Back
–+ servings
half image of mediterranean no rise scone based pizza with burrata topped with fresh sprouts
Print Recipe
5 from 1 vote

Mediterranean No-Rise Scone-Based Pizza with Burrata

This Mediterranean No-Rise Scone-Based Pizza with burrata is a weeknight savior! Ready in under 40 minutes, it boasts a crispy base topped with silky eggplant, creamy burrata, and roasted veggies. Perfect for those craving pizza without the wait!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 4
Calories: 345kcal

Equipment

  • 1 sieve
  • 1 mixing bowl large
  • 1 baking tray

Ingredients

For the Pizza Base

  • 1 2/3 cups all-purpose flour
  • 1½ tsp. baking powder
  • 1/4 cup butter cold
  • 7 tbsp. milk
  • pinch salt

For the Pizza Toppings

  • 5 tbsp. passata
  • 1 clove garlic minced
  • ½ tsp. basil dried
  • 1 tomato
  • ½ zucchini thinly sliced
  • ½ eggplant thinly sliced
  • 6 cherry tomato halved
  • 1 burrata
  • olive oil drizzle

For Garnishing

US Customary - Metric

Instructions

  • Preheat the Oven to 392⁰F (200⁰C)
  • In a bowl, sieve together the flour, baking powder, and salt and ensure they are evenly combined. Add the cold butter and rub the mixture together with your fingers until you have a fine breadcrumb-like mixture.
  • Add the milk 1 tablespoon at a time until you have a dough that comes together but isn’t wet and sticky. You may need a little more or less milk than listed depending on factors such as the humidity and temperature where you are.
  • Roll out the dough so that it is approximately 1/4 inch thick. Lay the base on a lightly floured baking tray and bake for 5 minutes.
  • Mix together the passata, garlic, and dried basil and spread over the baked pizza crust, leaving a gap of 1 inch around the edge. Slice your vegetables into thin, circular slices and layer the vegetables evenly over the passata sauce. Tear the burrata over the pizza, drizzle with a little olive oil, and return to the oven for 20-25 minutes, until the vegetables begin to brown.
  • Let the pizza cool for a few minutes, then drizzle with a little balsamic vinegar, and top with some fresh sprouts. Serve immediately.

Nutrition

Calories: 345kcal | Carbohydrates: 50g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 311mg | Potassium: 508mg | Fiber: 4g | Sugar: 6g | Vitamin A: 968IU | Vitamin C: 18mg | Calcium: 174mg | Iron: 3mg