Grilled or Baked Pizza with Tomato and Burrata
Chef: Nathan Peisto
Time: Prep Time- 15 | Grilled-3 min | Baked-5-6min
Serves: 2-4 people
1 perfectly ripe, large tomato, sliced into rounds 1/8 inch thick
1 ball fresh burrata, pulled into 8 pieces
1 bunch fresh, Italian basil
¼ cup extra virgin olive oil
¼ Tbsp fresh oregano chopped
¼ Tbsp fresh thyme chopped
1 tsp salt
1 ball pizza dough, formed into pizza disk 11” across
INSTRUCTIONS FOR BAKED (5-6 min)
Combine the oregano, thyme, salt and extra virgin olive oil.
Get oven as hot as you possibly can, our pizza oven runs at 650F at the floor and 1,000f at the
top of the dome.
Anything over 500 will work but cooking times will vary widely.
When dough is golden brown and bubbling you are nearly there, wait for dough to just start
burning at the top of the bubbles and it’ll be perfect.
Brush the dough with herbal oil mixture when finished cooking.
INSTRUCTIONS FOR GRILLED (3 min)
Take the pizza dough and put it on the grill, after 90 seconds flip the dough after another 90 seconds remove from heat and brush with herbal oil crust to crust
Place the burrata and tomato on the pizza in a stacked pattern repeating around the whole
Top with fresh basil leaves and finish with a little extra salt.
Balsamic or lemon can also be added according to taste.