Ricotta and mozzarella with artichoke cream and pesto, burrata, agave, garlic, and spicy oil. Inspired by Burrata King from Pizza Rock's menu in Las Vegas. Burrata hides stracciatella inside, which are hand-shredded cheese strands mixed with cream.
Ingredients
Preparation
- 1
Slice garlic very thinly. Drain ricotta and mozzarella. Prepare a cream from the drained artichokes and pesto.
- 2
Stretch a 240 g portion of dough. Spread 50 g of base on the base, leaving the rim clear.
- 3
Before baking, arrange the prepared toppings: Ricotta 30 g, Mozzarella 45 g, Garlic 4 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Add 55 g burrata, 5 g agave, 4 g chili oil, and 1 g chili flakes.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
