45min 4 ppl
Burrata Pizza
74 minutes
4 people
Hardover 60 min or 12+ steps
74 min · 7 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 24g
Carbs 76g
Fats 30g
About this dish
A bare tomato base baked alone, so the burrata goes on torn and cold straight from the fridge afterwards — its cream centre stays intact rather than melting away in the oven.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- 72-Hour Cold-Ferment Pizza Dough500 gstart 3 days aheadMake your own
- Same-Day Pizza Dough500 gstart 2 hours aheadMake your own
Ingredients
Fresh Produce
- Garlic clovesminced1
- fresh basil leavestorn2 tbsp
Dairy & Eggs
- burrata cheesetorn2
Tins & Jars
- whole peeled San Marzano tomatoesdrained350 g
Dried Goods
- Ready-made pizza doughat room temperature500 g
- semolinafor launching1 tbsp
Spices & Seasonings
- Fine sea saltfor the sauce4 g
- Flaky sea saltto taste
Oils & Condiments
- Extra-virgin olive oildivided, for the sauce and to finish30 ml
Utensils
- Pizza stone
- Pizza peel
- Pizza cutter
Method
1
Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.
Approx. 20 minutes
2
Crush the drained tomatoes by hand, then stir in the garlic, salt and 1 tablespoon of the olive oil. Set the sauce aside uncooked.
Approx. 4 minutes
3
Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.
Approx. 30 minutes
4
Stretch one dough ball on a semolina-dusted peel into a 30cm round.
Approx. 4 minutes
5
Spread the sauce over the base, leaving a 2cm border. No cheese goes on before baking — the burrata is added afterwards.
Approx. 3 minutes
6
Bake for 10 to 11 minutes until the crust is charred and blistered.
Approx. 11 minutes
7
Tear the burrata over the hot pizza, scatter with basil, drizzle with the remaining olive oil and flaky salt, then slice immediately. Repeat with the second dough ball.
Approx. 2 minutes
