Burrata is like fresh mozzarella with incredibly delicious cream inside. Break it open, and it will ooze out. Heavenly! Here’s a recipe for this special cheese that will blow you away.
Burrata is an Italian cheese that looks similar to mozzarella, but there is more to it than just mozzarella. Inside this ball is a delicious cream that delicately oozes out once you break the outer layer. These two cheeses are cousins, both coming from the southern part of Italy but from different regions. But we don’t want to dwell on their family tree, because there is something more important waiting for us.
These pizza slices, already baked and warm, are topped with burrata, Parma ham and pan-roasted figs in balsamic vinegar and Marsala wine. The flavors are outstanding! To make things easy, you can just use baked white pizzas from your local baker or get prepared dough from the supermarket. But of course, the taste of homemade pizza is better sometimes. If you are interested in making pizza from scratch, then see the recipe below.
Pizza with burrata, Parma ham and pan-roasted figs recipe
- 6 figs, quartered
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup Marsala wine (can be replaced with port; you can also go without, but expect a simpler taste)
- 6 slices baked white pizza (if making pizza dough from scratch, see recipe below)
- 2 (9 ounce) burrata balls
- 6 slices ham (Parma ham, if possible)
- Ground pepper
- In a medium saucepan over low-medium heat, distribute the figs, and then add the sugar, balsamic vinegar and Marsala wine.
- When the figs have become soft and the sauce has thickened, turn off the heat, and let the mixture cool.
- Carefully break the burrata, and distribute it on top of all the slices of warm, baked white pizza.
- Place 1 slice of ham on top of the burrata.
- Distribute the figs on top of the ham.
- Sprinkle with pepper, and serve immediately.
Note: Don’t let the burrata sit too long on the pizza, because the pizza can become soggy.
Pizza dough recipe
- 2 cups bread flour (preferably Double Zero “00”), plus extra for sprinkling
- 1/2 cup lukewarm water, plus extra if necessary
- 1/2 teaspoon salt
- 1/2 ounce fresh baker’s yeast cube (or 0.25 ounce dried yeast in sachet)
- 1/2 teaspoon sugar
- 1 tablespoon extra-virgin olive oil
- On a wooden board or in a bowl, make a little mountain of flour, and mix in the salt. Make a hole in the middle.
- In another bowl, mix the baker’s yeast with the water and sugar. Mix until the yeast and sugar are completely dissolved. Leave the mixture for 10 minutes, and then little by little, pour it into the hole in the middle of the flour.
- Use your index finger to mix the flour with the liquid. Start from the center, and move outward in a circular motion. Add the olive oil and then more water if necessary.
- Knead until you have a compact ball of dough.
- Put the dough in a big bowl, and cover it with a cloth. Let it rise between 2 and 4 hours at room temperature. You can also leave it overnight. If you are in a hurry, then put it in the oven at 90 degrees F for 1 hour.
- When the dough has risen, divide it into 3 equal parts. It should be elastic.
- Sprinkle the wooden board with flour. Flatten the dough (1 of the 3 you divided), and make round pizzas. You can also work on each section of dough by flattening it with your hands and stretching the sides little by little.
- Now you’re ready to use the pizza dough for any recipe.