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Add Burrata $3.99 - Add Bread $2.00 - Add Parmesan $1.50. Our own twist on an Italian classic, rich with spices and flavor. An all time favorite made with fresh basil olive oil, nuts and parmesan cheese. Crispy bacon, tomato sauce, sprinkle with chili flakes for the final kick!
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Spread a thin layer of pizza sauce on the dough and hold peel directly over the stone at a 45° angle. Pull gently backward (toward yourself) and the dough should slide onto the stone. Bake for 10 minutes. Remove and sprinkle with burrata, pancetta, basil and red pepper flakes. Put back in the oven for another 2-4 minutes.
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Place a pizza stone in the lower third of the oven and preheat your oven to 500 degrees F. Lay a large sheet of parchment paper down on a work surface. Lightly coat an 11-inch circle of it with nonstick spray. Mist the top of dough (it will be in a ball at this point) with nonstick spray.
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Drizzle with olive oil and balsamic glaze. Cover the pizza with mozzarella cheese. Bake for 8-10 minutes until the crust is crispy and the cheese is slightly browned. Remove from oven. Add arugula, burrata cheese, and pomegranates. Drizzle with more pesto, harissa, and olive oil.
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Preheat your oven to 450F. Measure parchment paper to cover your pizza stone or whatever you'll be baking it on. Roll out your dough the size of your pizza pan. Carefully place your dough on the pizza pan/stone. Brush 2 tablespoon of olive oil on top of the dough.
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Burrata Wood Fired Pizza uses the finest ingredients from Italy and local/seasonal produce to craft artisanal wood fired pizza and fresh pasta. Skip to main content Order Take-Out & Delivery
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Bake the pizza until the cheese and crust are nicely browned, about 3 minutes. While the pizza is baking, break the burrata into small chunks and place it in a bowl. Add the burrata cheese: Use the pizza peel to pull the pizza out of the oven. Working quickly, spread the burrata chunks evenly over the dough.
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To prepare the dough, press each dough ball into a flat disk on a lightly floured counter or bread board. Using your fingers and knuckles carefully, press the dough out into a 12 to 14 inch circle. Place the dough onto a baking peel lightly coated with cornmeal or flour. Brush the outer 2 inches of the dough with the olive oil.
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First bake (5 minutes): Transfer the parchment paper with the pizza dough to a sheet pan or slide it onto the hot pizza stone (if using). Bake for 5 minutes. (This gives the crust a head start and helps it to hold up to the toppings.) Add toppings: Spread the dough with a thin layer of pesto. Top with prosciutto in a single layer.
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Bake for about 5-7 minutes or until it just starts to turn light golden brown on the edges. Add basil pesto (or pizza sauce) to the pizza crust. Spread mozzarella in an even layer. Then gently pull apart the burrata and place bite size pieces across the pizza crust. Bake for another 10-15 minutes or until the cheese is melted and the edges of.
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Allow pizza dough to come to room temp. Preheat the oven to 425°F. Lightly flour a wooden cutting board. Place dough on top, and use your knuckles to press dough into a 14" circle. Use a fork to pierce several holes into the dough, stopping 1" from the edge. Pinch and roll the edges in to form a thicker crust.
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Thaw pizza dough according to package directions (if needed). Preheat oven to 325℉. Place a baking stone or pizza steel on the bottom rack. (Optional) While the dough is rising, add the peeled garlic cloves and ½ teaspoon salt to a small, oven safe ramekin. Use enough olive oil to just cover the cloves.
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Place the ball of burrata in a small bowl, put the bowl in the center of the board, and fan prosciutto around the bowl. Tuck in a bed of arugula, fresh basil or mint around the meat and then add a layer of fruit. Of course, if you want to skip all the accoutrements and go for something simple, you can never go wrong with a crostini recipe.
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While there is no regulatory or consensus-based definition for keto when referring to diets, we use the term "keto-friendly" to describe products that typically consist of meat and seafood with no added sugar, fats and cooking oils, full-fat dairy products with no added sugars, and non-starchy vegetables like kale, spinach, mushrooms, green beans and green bell peppers, plus certain fruits.
