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Preheat your oven to 450F. Measure parchment paper to cover your pizza stone or whatever you'll be baking it on. Roll out your dough the size of your pizza pan. Carefully place your dough on the pizza pan/stone. Brush 2 tablespoon of olive oil on top of the dough.
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Burrata pizza: Juicy Roma tomatoes, a dash of balsamic, crushed red pepper flakes (for kick), all atop a chewy crust act a beautiful base for a bundle of burrata. After cooking, place the cheese.
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Bake the pizza until the cheese and crust are nicely browned, about 3 minutes. While the pizza is baking, break the burrata into small chunks and place it in a bowl. Add the burrata cheese: Use the pizza peel to pull the pizza out of the oven. Working quickly, spread the burrata chunks evenly over the dough.
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Instructions. Follow the directions for the rustic Italian pizza dough. While the pizza dough is rising, preheat your oven to 350" F with the pizza stone in it. Slice the tomatoes in half or thirds lengthwise. Add them to a large roasting dish and drizzle with some olive oil and a pinch of sea salt.
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Allow pizza dough to come to room temp. Preheat the oven to 425°F. Lightly flour a wooden cutting board. Place dough on top, and use your knuckles to press dough into a 14" circle. Use a fork to pierce several holes into the dough, stopping 1" from the edge. Pinch and roll the edges in to form a thicker crust.
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Directions. Let's make this delicious burrata pizza recipe together! Step 1: Preheat the oven to 400°F. Step 2: On a lined baking sheet, shape your pizza dough into a circle using your hands. Step 3: Drizzle the dough with olive oil and then spread the sauce over the top.
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Drizzle with olive oil and balsamic glaze. Cover the pizza with mozzarella cheese. Bake for 8-10 minutes until the crust is crispy and the cheese is slightly browned. Remove from oven. Add arugula, burrata cheese, and pomegranates. Drizzle with more pesto, harissa, and olive oil.
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Add first toppings - spread the pizza base with the passata then top with mozzarella and Nduja (photos 2 & 3). Bake - bake the pizza for 10 minutes or until the cheese is melted and the crust is a light golden colour. Final toppings - once baked, top with dollops of burrata then sprinkle some grated parmesan over each piece of burrata cheese. Scatter over some fresh basil, cut and serve (photo 4).
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Bake for about 5-7 minutes or until it just starts to turn light golden brown on the edges. Add basil pesto (or pizza sauce) to the pizza crust. Spread mozzarella in an even layer. Then gently pull apart the burrata and place bite size pieces across the pizza crust. Bake for another 10-15 minutes or until the cheese is melted and the edges of.
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Spread a thin layer of pizza sauce on the dough and hold peel directly over the stone at a 45° angle. Pull gently backward (toward yourself) and the dough should slide onto the stone. Bake for 10 minutes. Remove and sprinkle with burrata, pancetta, basil and red pepper flakes. Put back in the oven for another 2-4 minutes.
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To prepare the dough, press each dough ball into a flat disk on a lightly floured counter or bread board. Using your fingers and knuckles carefully, press the dough out into a 12 to 14 inch circle. Place the dough onto a baking peel lightly coated with cornmeal or flour. Brush the outer 2 inches of the dough with the olive oil.
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Place the ball of burrata in a small bowl, put the bowl in the center of the board, and fan prosciutto around the bowl. Tuck in a bed of arugula, fresh basil or mint around the meat and then add a layer of fruit. Of course, if you want to skip all the accoutrements and go for something simple, you can never go wrong with a crostini recipe.
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Add Burrata $3.99 - Add Bread $2.00 - Add Parmesan $1.50. Our own twist on an Italian classic, rich with spices and flavor. An all time favorite made with fresh basil olive oil, nuts and parmesan cheese. Crispy bacon, tomato sauce, sprinkle with chili flakes for the final kick!
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