Pancetta, Cherry Tomato, Burrata and Scallion Pizza
by Jonathan Waxman
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.
Serves 4 to 6
Yields 2 pizzas
1 pint cherry tomatoes
1 bunch scallions
1/2 lb. burrata
1 lb. pizza dough (storebought or homemade)
1/2 cup pancetta diced into small pieces
1/4 cup grated Parmigiano Reggiano
2 Tbs. extra-virgin olive oil
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.
From Book Italian, My Way
, pp. 77
May 3, 2011
