There is no explanation of what is "burrata." So, what is it?
Squash Blossom Pizza
This recipe, inspired by Pizzeria Mozza, yields a crisp, chewy crust. See Making and Baking the Pie for a sauce recipe and more tips for making pizza.
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Credit: Penny De Los Santos
INGREDIENTS
9 tbsp. extra-virgin olive oil, plus more for drizzling1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. kosher salt, plus more to taste
6 cups flour
2 cups pizza sauce
60 squash blossoms, stemmed
1 lb. burrata
2. Place a pizza stone on a rack in lower third of oven. Heat oven to 500˚ for 1 hour. Transfer 1 dough ball to a floured 16 ½" x 12 ¼" piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10" diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread ½ cup pizza sauce over dough, leaving a 1" border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10 to 14 minutes. Remove pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.
1 lb. burrata
INSTRUCTIONS
1. In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2 cups 115˚ water; let sit until foamy, 10 to 12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8 to 10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2 to 3 hours.2. Place a pizza stone on a rack in lower third of oven. Heat oven to 500˚ for 1 hour. Transfer 1 dough ball to a floured 16 ½" x 12 ¼" piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10" diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread ½ cup pizza sauce over dough, leaving a 1" border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10 to 14 minutes. Remove pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.
Ratings & Reviews (9)
Burrata is a very creamy cheese, similar to a fresh mozzarella. I believe it is made from buffalo milk mozzarella and cream.
Heat the oven at 500 degrees for one hour? That's a commitment for sure.
Burrata is the creme de la creme of Mozzarella. It's consistency is like a mozzarella on the ouside but creamy on the inside. If you've never had it you simply must but make sure it's fresh.
I also make pizza dough and top it with uncooked chopped tomatoes. I am an old Italian who never heard of putting sugar in pizza dough.
Love this crust! The dough is easy to work with, and it cooked up just as promised: crisp and chewy. The result was the best pizza ever to come out of my home oven. See the pictures and read more at Island Vittles - http://wp.me/p10Y0w-1gy
I can buy burrata at my local (WA State) Trader Joe's. See moldovakat's description, above. You could substitute whole milk mozzarella or even a good ricotta, if you can't find burrata. For me, it is much harder to find a farmer willing to part with his squash blossoms (I grow my own squash in pots on my balcony, but never have enough blossoms to cook with...).
Im on the same page as MANOSO. Burrata (or an acceptable substitute) should be easy to find. I live in CA and have never been able to find squash blossoms, at a moments notice. When I see a recipe like this I automatically think paper-thin slices of zucchini/summer squash.
Ah, how well I remember the day my issue of Saveur arrived in the mail with the photo of this pizza on the cover! Too beautiful for words. However, I rarely have access to squash blossoms unless I grow them in my garden here in California. Once in a while my neighborhood Mexican produce market has a gorgeous display of them for sale, but they ask $1.00 apiece for them. I don't think so. Not willing to pay that when I know I can grow a hillside worth of them for that price. Sometimes I can talk him down to 50 cents, then we've got a deal. Burrata cheese threw me for a loop until I figured my homemade ricotta would do just as well. Much nicer than store bought. Still, I think this pizza probably makes a much prettier photo than a meal. Without a layer of gooey cheese I'm just not interested in any pizza. But I will keep gazing at the photo of its spectacular beauty, sitting on my coffee table.
Squash Blossom Pizza
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