Pizza Today -March 2023 - 62

F
or as long as I have
enjoyed pizza,
pepperoni has been
my favorite topping.
I'm not alone - it's
the most popular
topping in the
United States,
after all. There's just something about
the interplay between the sauce, cheese
and pepperoni that tantalizes the taste
buds. When I discovered cup-and-char
pepperoni, it was a game changer. Ditto
for soppressata. Give that to me on my
pizza every day and twice on Sunday,
please!
For most of my pizza consuming life,
no ingredient rivaled pepperoni to me.
Then one day I had my first burrata pie.
Another one of those " aha " moments.
The light bulb went off and I was
hooked. Don't get me wrong, pepperoni
still rules my personal pizza world. But
burrata, baby - it's right there in my
mind too.
While there are cost considerations
(price accordingly!), burrata's creamy
texture gives pizza an unrivaled
mouthfeel. Pair it with the right
ingredients and it's sheer magic.
That's exactly what Tony Gemignani
does at Tony's Pizza Napoletana in
San Francisco. His " Mortadella E
Burrata " exquisitely meshes pistachio
mortadella, smoked mozzarella, burrata,
smoked provolone, tomato, volcano salt
and lemon. Then there's the " Squash
Blossom & Burrata " that features
ricotta stuffed squash blossoms, burrata,
prosciutto di Parma, crushed red pepper,
mozzarella and shaved Parmigiano
Reggiano. Burrata is also found
numerous other times throughout Tony's
menu, but my personal favorite is his
" Burratina Di Margherita. " It was the
Gold Cup winner at the International
Pizza Championships in Lecce, Italy,
and for good reason. This pizza is
beautiful and vibrant in its simplicity
- burrata, cherry tomatoes tossed with
fresh basil, extra virgin olive oil and
balsamic reduction. It's perfect!
Let's move from California to
Colorado, where Pizza Today
contributor Audrey Kelly has
Audrey Jane's Pizza Garage. There's
a real beauty on her menu that she
calls the " PB & J. " This pizza partners
prosciutto with burrata, arugula, jam,
extra virgin olive oil and mozzarella. To
boot, Audrey makes it available on New
York and Sicilian styles, as well as gluten
free.
Burrata's ultra-creamy texture is what
makes it so appealing. Its balanced
taste will allow you to pair it with
savory, sweet, you name it. It's a canvas
open to your interpretation, and that's
exciting to any creative type. So, use the
combinations from Tony and Audrey for
inspiration, but don't be afraid to play
around until you find what best meets
your needs. In the meantime, here are
some burrata recipes I love to help get
you started.
FENNEL SAUSAGE
& BURRATA PIZZA
14-inch pizza dough
2 tablespoons extra-virgin olive oil
½ medium onion, diced
3 cloves garlic, minced
6 ounces pizza sauce
8 ounces fennel sausage, crumbled
4 ounces red bell pepper, chopped
2 ounces yellow grape tomatoes, halved
4 ounces mozzarella, shredded
4 2-ounce balls of burrata
Press dough out to desired shape and
thickness. Brush with olive oil, then add
onion, garlic and tomato sauce. Then
top with fennel sausage, bell peppers,
tomatoes and mozzarella.
Bake at 500 F until crust is golden and
ready.
After removing pizza from the oven,
place the balls of burrata on top.
Next, cut each burrata ball open with a
knife to allow the interior to ooze out and
spread onto the pizza. Serve.
JEREMY WHITE is Editor-in-Chief of
Pizza Today.
62 / PIZZATODAY.COM / MARCH 2023
BUTTERNUT SQUASH
& BURRATA PIE
400-gram dough ball
1 cup roasted butternut squash
1 cup ricotta
2 cloves roasted garlic
4 leaves Chard (Rainbow or Swiss)
8 ounces fresh mozzarella
2 burrata balls
½ cup pomegranate seeds
Blend together roasted squash, ricotta
and garlic until pureed.
Stretch out dough balls. Spread half of
the squash mixture onto each pizza.
Place 2 whole Chard leaves on top of
puree. Cut up fresh mozzarella and evenly
distribute 4 ounces onto each pizza.
Bake at 625 F for about 8 minutes.
Remove from oven and top with burrata,
then scatter pomegranate seeds on top.
BALSAMIC BURRATA
& OLIVE OIL CAVIAR PIZZA
(recipe courtesy of Doug Ferriman)
1 pizza dough
1 pint grape tomatoes, yellow and red
10 ounces mozzarella, diced
4 ounces burrata cheese
1 olive oil pearls
1 ounce balsamic glaze
½ ounce olive oil
1 ounce Parmesan cheese
3 basil leaves, torn
Slice tomatoes in half and place on small
roasting pan with a dash of salt and olive oil.
Roast for five minutes.
Place 10 ounces diced cheese on your
shell with no sauce and cook 100 percent.
Remove and add two pieces of freshly
sliced Burrata cheese per slice and 6-7
roasted grape tomatoes per slice.
Place 4 to 5 olive oil pearls over each
piece of burrata for maximum presentation.
Garnish with wispy drizzle of balsamic
glaze, olive oil, Parmesan cheese and basil.
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