Yield: Yields 2 pizzas
Servings: 4 to 6
Here is a straightforward, yet lovely pie. 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, wheylike 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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Preheat the oven to 450°F.
Slice the tomatoes in half on the equator. Place the cut tomatoes in a bowl. Wash the scallions, trim the roots and mince. Add to the tomatoes and toss well. Dice the burrata.
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.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?