BURRATA PIZZA RECIPES

Steps:

• 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. Gently toss to coat and evenly spread them in one layer. Roast them for about 35 minutes until they start to caramelize around the edges. Transfer to a plate and keep warm.
• Turn up your oven with the pizza stone in it as high as it will go. Give it a good half hour to reach that temperature, or until your pizza dough is ready.
• Sprinkle some flour on the counter and place a pice of the pizza dough on it. Sprinkle with some flour over the top and with floured hands gently press on it to create a thin pie, round or whatever shape you like.
• Sprinkle some flour or your cardboard or pizza peel and transfer the dough to it making sure not to tear it.
• Using a small pastry brush lightly brush the top of the dough leaving about 3/4 inch of the edges untouched. Grate some parmigiano regains on top and transfer it to the preheated pizza stone by gently shaking the cardboard so the dough will slide on to the pizza stone. Makes sure to sprinkle some flour on the pizza stone as well, just before placing the dough on it.
• Cook the pizza dough anywhere from 6 to 10 minutes depending on how hot your oven is and how thin the crust. Keep an eye on it, and once it looks golden to your liking transfer it to a wooden board.
• Top the crispy pizza with some of the fresh burrata cheese, a handful of the roasted tomatoes and a drizzle of extra virgin olive oil. Garnish with the fresh basil and enjoy with a sprinkling of red pepper flakes.

Steps:

• This simple yet decadent Burrata Pizza brings together time-honoured flavour combinations – fragrant fresh basil; sweet, tart tomato; salty, rich prosciutto; and ultra-creamy burrata in place of the usual mozzarella. Finish it all off with a drizzle of extra virgin olive oil.IngredientsMakes 1x 12”/16” pizza250/330g (8.8/11.6oz) classic pizza dough90ml (5 tbsp) pizza sauce (see note below)2-3 slices prosciutto150g (9oz) burrataHandful small basil leaves40ml (2 tbsp) extra virgin olive oilMethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.Once your dough and sauce are ready, fire up your Ooni pizza oven. Aim for approximately 500°C (950°F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.Take the burrata out of the fridge so that it warms up to room temperature. The burrata isn’t cooked in the oven on top of the pizza, but added to the pizza once it’s cooked, so it’s important that it’s not super cold.Stretch the pizza dough ball out to 12”/16” and lay it out on your Ooni pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza dough base. Slide the pizza off the peel and into your Ooni, making sure to rotate the pizza regularly.Once cooked, remove the pizza from the oven. Lay the prosciutto on top, then the burrata, scatter over the basil and finish with a generous drizzle of extra virgin olive oil.