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!
I know how it is, it’s a weeknight, and you don’t have time to make pizza, even though you really want it. I mean, who has time to wait for pizza dough to rise for an hour before you even start cooking it? That’s where this pizza comes in. It’s delicious, healthy, and ready in under 40 minutes.
I’ve been making scone-based pizzas since I was so young, they are a great thing to make with kids because they can get their hands dirty and get involved rubbing the butter into the flour! Also who doesn’t enjoy decorating their own pizza?
The fact there is no rising time needed means you can get this pizza on the table in 40 minutes and have a healthy dinner that the whole family is going to enjoy! If you have more time and fancy a traditional yeast-based pizza, try this roasted garlic and tomato pizza! It has a hint of honey in the base and a fun white sauce to make a change from regular tomato!
The crispy base is the perfect contrast for the silky smoother eggplant and burrata. If you have never tried burrata before as a cheese, oh my goodness, you will not be able to go back to mozzarella now!
If you have never had it before, burrata is basically a ball of mozzarella, with cream inside. The outer shell is firm and the inside is soft and slightly liquidy. It’s the kind of cheese dreams are made of. I feel it adds a gorgeous silky smooth texture to the pizza, but if you can only find regular mozzarella, that’s fine too!
Serve fresh from the oven, it won’t be around for long!
Why You’ll Love This Recipe
- Easy to Prepare. After combining the dough ingredients you can immediately bake it. No waiting hours for it to rise!
- Quick Weekend Meal. If you’re craving homemade pizza this recipe can be whipped up quickly with pantry ingredients.
How to Make No-Rise Scone-Based Pizza
Try this unique no-rise pizza crust when you’re in a hurry. It requires very little prep making it a weeknight classic. You can find the full, printable recipe card at the bottom of this post.
Key Ingredients
- All-Purpose Flour. Used to create a light and stretchy pizza biscuit crust.
- Butter. Use cold unsalted butter to add flakiness to the biscuit crust.
- Passata. It is puréed and strained uncooked tomatoes that make a thick sauce.
- Garlic. Use fresh garlic instead of minced garlic from a jar.
- Vegetable Toppings. Fresh, vegetable toppings like tomatoes, zucchini, eggplant, and cherry tomatoes add to the Mediterranean flavor.
- Burrata. It adds a gorgeous silky smooth texture to the pizza that can’t be achieved with mozzarella,
- Olive Oil. Use high-quality olive oil to drizzle over this pizza.
- Balsamic Vinegar. The sweetness contrasts with the savory vegetable toppings.
Step-by-Step Instructions
1. Make the Pizza Scone Dough. In a bowl, mix together the flour, baking powder, and salt. Add the cold butter and rub the mixture together with your fingers until you have a fine breadcrumb-like mixture. Add the milk until you have a dough.
2. Bake the Pizza Base. Roll out the dough, lay the base on a lightly floured baking tray, and bake for a few minutes.
3. Add the Pizza Toppings. Mix the passata, garlic, and dried basil and spread over the pizza dough. Layer with thinly sliced vegetables. Tear the burrata over the pizza, drizzle with a little olive oil, and bake until the vegetables are golden brown.
4. Garnish the Pizza. Let the pizza cool for a few minutes then drizzle with a little balsamic vinegar and top with some fresh sprouts.
Recipe Tips, Variations, and Substitutions
- Mozzarella can be used instead of burrata cheese. Burrata cheese is not available in all grocery stores and sliced mozzarella can be placed on the pizza instead.
- Use your favorite pizza toppings. You can use any toppings you prefer. Olives, feta, and red onions would be great for Greek-inspired pizza.
Storage Recommendations
Store leftover pizza in an airtight container in your fridge for up to 4 days and reheat in your oven at 400⁰F until heated through.
Try These Other Dinner Recipes
- Dairy-Free Ranch Pizza – Prefer a wholewheat crust? This homemade pizza is made with whole wheat and uses a creamy vegan ranch sauce instead of tomato sauce and topped with vegetables.
- Teriyaki Cauliflower Tacos – This twist on taco night uses cauliflower covered in a teriyaki sauce and drizzled with an avocado lime cilantro sauce.
- Black Bean Burgers – Dinner is ready in 15 minutes with these flavor-packed black bean burgers.
- 15-Minute Hummus Salad Pizza – This unique pizza is covered in hummus with fresh salad toppings like arugula and peppers.
- Jasmine Rice Bowl with Pan-Fried Tofu and Peanut-Red Curry Sauce – A comforting bowl of crispy tofu covered in a peanut-red curry sauce with freshly sliced avocado. It’s simple and perfect for a quick meal.
Mediterranean No-Rise Scone-Based Pizza with Burrata
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
- salt and pepper to taste
- balsamic vinegar
- sprouts fresh
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.
This looks phenomenal!!! And can I just say, your photos are incredible. They really do inspire people to put some effort in the kitchen, just saying. Anyways, I’ll really have to try this one, because my favorite homemade ‘pizza” is this one (I’d love to have you make this and take pretty pictures haha): http://www.fortheloveoftuna.com/theloveoftuna/2015/3/19/the-everything-veggie-flatbread-pizza?rq=veggie
Yay! I am so glad you like it! Let me know if you like it! Oooooohh flat bread pizza looks amazing! I would love to make it and put a variation on here!