Indulge in the divine flavors of Burratina di Margherita, a mouthwatering Sicilian pizza that pays homage to the art of pizza-making and the rich heritage of Italy. Inspired by my experiences at the International Tournament of Champions in Lecce, Italy, this pizza showcases the revered burrata cheese from the epicenter of Lecce itself. Burrata, a delightful mozzarella pouch filled with more mozzarella and cream, creates a fresh and moist “super mozzarella,” adding an insanely rich and unique taste to the pizza. The journey begins with our parbaked Sicilian Dough, providing a perfect base for the Sicilian Tomato Sauce, shredded mozzarella, and a host of delectable toppings. From the cherry tomatoes sautéed in olive oil to the slivers of Cerignola or Pugliese olives, each ingredient brings a burst of flavors that dance in harmony. Crowned with burrata cheese, fresh basil, and a drizzle of Balsamic Glaze, this pizza is a masterpiece that will transport you to the heart of Italian cuisine.
INGREDIENTS:
- 1 parbaked Sicilian Dough (this page and this page)
- 1¼ cups (310 grams) Sicilian Tomato Sauce, at room temperature
- 9 ounces (255 grams) whole-milk mozzarella cheese, shredded (2¼ cups)
- Olive oil, for sautéing and drizzling
- 12 (115 grams) cherry tomatoes, halved
- Fine sea salt and freshly ground black pepper
- Pinch of superfine sugar (optional)
- 1 (8-ounce/225-gram) ball burrata cheese, well drained, at room temperature
- 5 Cerignola or Pugliese olives, pitted and slivered
- 5 fresh basil leaves, rolled up lengthwise and cut crosswise into fine julienne
- Balsamic Glaze, in a small squeeze bottle
PREPARATIONS:
- Preheat the oven to 450°F for at least 1 hour if it was turned off after parbaking the dough.
- Spoon the Sicilian Tomato Sauce onto the center of the dough.
- Using the back of the spoon in a circular motion from the center, spread the sauce evenly over the top, leaving a ¾-inch border on all sides.
- Spread the shredded mozzarella out evenly over the sauce.
- Place the pizza on the top stone and bake.
- While the pizza cooks, sauté the cherry tomatoes in olive oil until slightly softened.
- Lift the pizza onto a cutting board and make evenly spaced cuts to form 12 squares.
- Distribute spoonfuls of burrata around the pizza and top with cherry tomatoes, olives, and basil.
- Finish with a drizzle of Balsamic Glaze in a zigzag pattern.
YIELD:
- One 12 by 18-inch pizza, cut into 12 squares.
SPECIAL INSTRUCTIONS:
- Look for burrata with a less runny texture for easier spooning on the pizza.
TIPS:
- Serve the pizza right away to enjoy the creamy texture of the burrata as it warms up.
Burratina di Margherita is an unforgettable tribute to the incredible diversity of Italian flavors. This Sicilian pizza, inspired by my adventures in Lecce, Italy, presents a unique twist by featuring the esteemed burrata cheese—a culinary treasure of the region. As the mozzarella pouch filled with more mozzarella and cream gently envelops the pizza, it creates a velvety and rich sensation that captivates the taste buds.
The journey begins with our parbaked Sicilian Dough, meticulously crafted to provide a crispy foundation for the symphony of flavors that follow. The Sicilian Tomato Sauce, carefully spooned onto the dough and spread in circular motions, serves as the luscious base. The shredded whole-milk mozzarella melds perfectly with the sauce, creating a delightful texture that complements the savory toppings.
The star of the show is, without a doubt, the burrata cheese. Once the pizza is out of the oven, spoonfuls of burrata are distributed generously over the top, adding a luxurious and creamy element to each bite. Accompanied by the sautéed cherry tomatoes and slivers of Cerignola or Pugliese olives, the pizza bursts with vibrant and aromatic flavors.
