During the first lockdown when I was on my own in London for three weeks, I mainly lived on food from Natoora. Partly because they offer wonderful produce and partly because it was impossible to get a delivery from any of the supermarkets.
As consequence I ate very well during these weeks although in a frugal way. So instead of devouring a burrata in one sitting (which is easily done) I tried to make it go further by pairing it with pasta and pizza.
And that’s how I came up with these two burrata pizzas! They’re both delicious in their own way, and I can highly recommend making your own burrata pizzas from scratch in a lockdown. It’s a fun project AND it tastes amazing. So let’s get to the recipe!
Italian pizza dough, makes 2
500 g 00-flour
1 tsp salt
1 tsp dried yeast
325 ml lukewarm water
Mix flour and salt in a mixing bowl. Add the yeast. Add the water bit by bit while stirring with a wooden fork. Knead the dough until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and let it rise for 90 minutes.
Tomato sauce, enough for 2 pizzas
1 tbsp olive oil
1 garlic clove, chopped
1 tbsp tomato paste
1 tin (400 g) chopped tomatoes
Add olive oil to a non-stick saucepan on medium heat. Add the garlic and stir for a minute or so, add the tomato paste followed by the tinned tomatoes and a splash of water. Bring to a boil, reduce heat, and simmer, partially covered, until slightly thickened, 15–20 minutes. Season to taste with salt, pepper and sugar and set aside until needed.
Burrata pizza with pesto and fresh basil
1/2 pizza dough
1/2 batch tomato sauce
75 ml grated mozzarella
75 ml grated cheddar
1/2 large burrata or 1 smaller
approx 3 tbsp fresh pesto
small bunch basil leaves, sliced
Shape the dough into a round pizza or use a rolling pin to roll it out thinly. Spread a thin layer or tomato sauce on the pizza. Add the grated cheese. Add salt and papper and bake in 225C, in a low oven, for 8-10 minutes.
Once crispy and golden, remove from the oven. Divide the burrata on the pizza. Drizzle with pesto and scatter with sliced basil leaves.
Burrata pizza with prosciutto, sliced tomatoes and basil
1/2 pizza dough
1/2 batch tomato sauce
75 ml grated mozzarella
75 ml grated cheddar
3-4 slices prosciutto
1 tomato, sliced
1/2 large burrata or 1 smaller
small bunch basil leaves, sliced
Shape the dough into a round pizza or use a rolling pin to roll it out thinly. Spread a thin layer or tomato sauce on the pizza. Add the grated cheese and place the prosciutto and tomato slices on top. Add salt and papper and bake in 225C, in a low oven, for 8-10 minutes.
Once crispy and golden, remove from the oven. Divide the burrata on the pizza. Drizzle with olive oil. Add black pepper and basil leaves.
Scandelights 