Pizza is one of those meals that never gets old. Opportunities to jazz up pizza when you have all the ingredients around your house except for the pizza crust must be taken advantage of. This pizza toast makes for a perfect appetizer, lunch, or even dinner. Pairing it with a salad or sauteed vegetable will create a balanced meal that you will crave. The simplicity in this recipe highlights how versatile our Mendocino Spices All-Purpose Seasoning is, using it as a substitute for salt and pepper on tomatoes and the potential to use it on all vegetables. Because your vegetables deserve some spice in their life too!
1 medium Roma or Heirloom tomato, finely sliced
½ lemon, juiced
Mendocino Spices All-Purpose Seasoning
2 slices sourdough bread
2 tbsp butter
1-2 balls black truffle burrata
Parmesan, finely grated
1/2 cup Rao’s Pizza Sauce
Mendocino Spices Crushed Red Pepper, for garnish
Mendocino Spices Mexican Greek Cut Oregano, for garnish
Fresh basil, for garnish
Preheat large saucepan or griddle to medium heat. Preheat oven to 375 degrees F and line a baking tray with foil.
Drizzle lemon juice over tomatoes and generously season with Mendocino Spices All-Purpose Seasoning. Leave to marinate while you prepare the toast.
Spread butter on both sides of the sourdough bread. Add the bread to the pan and toast on both sides until lightly golden.
Once toasted, remove sourdough from the pan and lay onto the prepared baking sheet. Tear the burrata in four pieces and top each piece of toast with two pieces of burrata, covering as much of the toast as possible. Top with the marinated tomato slices and remaining truffle oil and place in the oven until the cheese is nicely melted.
Remove from oven and garnish with Parmesan. Place back in the oven on broil to melt/brown the cheese on top even more.
Top with warmed pizza sauce and Mendocino Spices.