This simple-yet-decadent burrata pizza recipe brings together time-honoured flavour combinations. Fragrant fresh basil; sweet, tart tomatoes; salty, rich prosciutto; and a post-bake finish with ultra-creamy burrata stepping in instead of mozzarella.
Burrata is technically a fresh mozzarella, but inside that thin outer layer, the inside is filled with luscious cream...
Method
Once your dough and sauce are ready, fire up your oven. Aim for approximately 500 ˚C (950 ˚F) on the stone baking board inside. You can check the temperature quickly and easily using an 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 shouldn’t be super cold.
On a lightly-floured surface, stretch the pizza dough ball out to either 12 (30 centimetres) or 16 inches (40 centimetres) and lie it out on your floured 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 and cook for about 1 to 2 minutes, turning every 20 seconds to ensure even cooking.
Once ready, remove the pizza from the oven. Lay the prosciutto on top, then the burrata, and finish off with the basil and a generous drizzle of extra-virgin olive oil.
Slice, serve and enjoy!
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