Yield: Makes two 10- to 11-inch pizzas
In this truly white pizza, burrata, a fresh Italian cheese similar to mozzarella, goes on after the pizza comes out of the oven. It adds a fresh, creamy richness that mellows the garlic a bit. This is a pie you can’t stop eating.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?