A homemade gourmet pizza with a soft and slightly crispy crust, enriched with creamy burrata, mortadella and pistachio crumbs. Ideal for a special dinner or an elegant lunch.
Dissolve the yeast and sugar in part of the lukewarm water and let rest for 10 minutes until it becomes frothy.
In a large bowl, combine the flour and salt, then pour in the water with the yeast and the extra virgin olive oil.
Knead for 10-12 minutes until you obtain a smooth and elastic dough.
Shape into a ball, cover with a cloth and let rise for 1-2 hours, until doubled in size.
Divide the dough into two and roll out into round discs of 25-30 cm.
Preheat the oven to 250°C. Bake the pizzas on a tray or baking stone for about 8-10 minutes, or until the base is golden.
Remove from the oven and let cool slightly.
Add the burrata torn into pieces, the slices of mortadella and the pistachio crumbs.
Finish with a drizzle of extra virgin olive oil, adjust salt and, if desired, freshly ground black pepper.
Serve immediately so the burrata stays soft and melty.
Oven
Large bowl
Kitchen scale
Rolling pin
Kitchen cloth
Baking tray or baking stone
Spoon
Wine pairing
Preferably consume immediately. Leftovers can be stored in the refrigerator for up to 24 hours (the burrata will lose some creaminess). The dough can be stored in the refrigerator for up to 24 hours or frozen.
For a more digestible dough, let it rise in the refrigerator for 24 hours. Consume immediately to appreciate the creaminess of the burrata. If using fresh yeast, adjust the quantity accordingly.
Italia, Campania
| Energy (kcal) | 406.91 |
| Carbohydrates (g) | 23.9 |
| of which Sugars (g) | 1.31 |
| Fat (g) | 32.18 |
| of which Saturates (g) | 6.35 |
| Protein (g) | 6.45 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.3 |
