Yield: Yields 2 pizzas
Servings: 4 to 6
This straightforward, lovely pie is excerpted from the cookbook Italian My Way. The special ingredient is burrata, the king of mozzarella. This high-fat-content, luscious cheese is a work of art, handcrafted from water buffalo milk. The soft, fatty, whey-like texture is scrumptious on its own, but cooked on a pizza, it is mind-boggling. Only a master, who adds a good amount of heavy cream to the center of the mozzarella then wraps it with a native leaf, makes this cheese. It lasts only a week after it is made, then gradually turns hard, so use it the day you buy it.
Form the dough into two 10-inch pies. Sprinkle each with the pancetta, then the scallions and tomatoes and finally the burrata. Spread the Parmigiano evenly over the pies and then drizzle some oil on top. Bake for about 10 minutes, or until golden, top and bottom.
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