Burrata and Roasted Tomato Pizza

Extra virgin olive Oil Pearls with basil

2 pers

1 h (excluding dough resting time)

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LIST OF INGREDIENTS (for 2 pizzas)

Pizza dough

500 g type 00 flour

325 g lukewarm water

10 g salt

2 g instant dry yeast

1 tblsp olive oil

Topping

400 g thick tomato sauce

300 g mozzarella

600 g cherry tomatoes

2 burratas

Extra virgin olive oil

Fine salt

To finish

Extra virgin olive oil pearls with basil

Fresh basil

Step 1

To prepare the dough

Mix the lukewarm water with the yeast until fully dissolved. Add the flour and begin kneading, then incorporate the salt and olive oil. Let rise for 2 hours at room temperature. Divide into two dough balls of about 410 g each, then refrigerate for 18 to 24 hours. Remove from the refrigerator 2 hours before use.

Step 2

Roasting the tomatoes

Preheat the oven to 200°C (400°F). Toss the cherry tomatoes with a drizzle of olive oil and a pinch of salt, then roast for 15 minutes until slightly blistered but still intact.

Step 3

Assemble and bake the pizzas

Preheat the oven to its highest setting (250–300°C) with a baking stone or tray inside. Stretch one dough ball, leaving a border and creating a 3–4 mm thickness in the center. Spread with 200 g of tomato sauce and top with 150 g of mozzarella.

Bake for 6 to 8 minutes until the crust is golden.

Repeat with the second pizza.

Step 4

Finish

Once out of the oven, place one burrata in the center of each pizza. Add the roasted tomatoes and fresh basil, then finish with Extra virgin olive oil and basil flavor pearls over the burrata and across the pizza.

Burrata and Roasted Tomato Pizza

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