Burrata Pizza

Once the pizza is cooked I finish it with plenty of additional Parmesan, a homemade herb oil and the piece de resistance: creamy burrata broken up into pieces. The cold cheese contrasts with the hot pizza.

Course pizza

Cuisine Italian

Keyword basil, burrata, cheese, pizza

Prep Time 30

Cook Time 30

Servings

Calories 865kcal

Ingredients

For the herb oil:

¼ cup extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon kosher salt

For the pizza:

1 pound prepared pizza dough
Semolina flour, as needed
Cornmeal, as needed
2 tablespoons extra-virgin olive oil
¾ cup pizza sauce, divided
¼ cup torn basil leaves, divided
1 cup freshly grated Parmesan cheese, divided
8 ounces burrata cheese, divided

US Customary - Metric

Instructions

For the herb oil:

In a small bowl, stir together the olive oil, basil, oregano and salt. Set aside until ready to use.

For the pizza:

Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC).
Divide the dough in half. Lightly flour a work surface with semolina flour, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin. Generously spread cornmeal over the pizza peel then add the dough on top.
Work one pizza at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
Spread pizza sauce evenly over the pizza, leaving about 1” (2.5cm) around the edges for the crust. Top with basil leaves and ¼ cup Parmesan cheese. Continue to cook until the crust is golden brown and the Parmesan has melted, about an additional 6 minutes.
Transfer the pizza to a cooling rack so the crust remains crisp. Top with an additional ¼ cup Parmesan cheese followed by pieces of torn burrata.
Garnish with a drizzle of the herb oil then cut into pieces and serve. Repeat with the remaining pizza dough and toppings.

Video

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