Burrata Pizza

Chef Dann Carlo Ignacio

Little Nana’s Italian Kitchen

Adding burrata and arugula when the pie is hot out of the oven results in a brilliant combination of baked and fresh melted cheese. The delicate drizzle of balsamic glaze  finishes each bite sweetly. 

Ingredients

1 can San Marzano tomatoes (250 grams)

3 Tbsp of kosher salt 

Pizza

1 pizza dough (see Florentine Pizza recipe)

5 Tbsp pizza sauce

1/2 cup shredded mozzarella 

6 cherry tomatoes, cut in half

8 slices of prosciutto

Garnish

1 cup arugula

balsamic glaze

1 Burrata ball

1 Tbsp pesto

Method

Pizza Sauce

1.  Using an emulation mixer blend the tomatoes and salt until smooth.
2.  Transfer into a container and refrigerate until ready to use. 

Pizza

1.  Preheat the oven to 500°F.
2.  Flour the surface and stretch the pizza dough until the desired size.
3.  Place 5 tablespoons of pizza sauce in the middle and spread around to the edge.
4.  Add mozzarella and spread it evenly. 
5.  Evenly distribute prosciutto and cherry tomatoes.
6.  Bake for 14–15 minute until the crust is golden brown and the cheese has melted.
7.  Slice the pizza and place the arugula in the middle. Top the arugula with Burrata and pesto.
8.  Garnish with a drizzle of balsamic glaze.

Yield 1 pizza