PIZZA LEMON & BURRATA
A surprising combination of flavors, absolutely magical and full of the sun and the traditions of southern Italy.
PIZZA WITH LEMON & BURRATA
Category
PIZZA
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
A surprising combination of flavors, absolutely magical and full of the sun and the traditions of southern Italy.
TIPS
The high temperature! Put the oven to the maximum of its capacity and if possible with a static heat (it dries the dough less) and which comes from the bottom (pizza function in some ovens) because the dough must cook below as much as there is moist filling.
2 pizza dough
1 lemon
16 anchovy fillets in olive oil
Rosemary
200g burrata
flour
salt pepper
Olive oil
Ingredients
-
BURRATA
-
PIZZA DOUGH
-
MOZZARELLA
$8.49 -
OLIVE OIL
$39.99 -
LEMON
$6.79 -
ANCHOVY
$18.99 -
ROSEMARY
$4.99 -
FLOUR
Directions
Preheat the oven to 240-270°C. Cut the lemon into thin slices.
On a lightly floured surface, roll out a pizza dough by hand (ideally) pressing first with your fingers and then pinching the edges with the thumb and forefinger and stretching the dough at the same time. You should obtain a disk of about 22 cm with the thin dough of 2-3 mm and a thicker edge.
Place the dough on a plate covered with baking paper. Distribute half of the mozzarella, lemon slices and anchovies. Sprinkle with a little rosemary, lightly salt and drizzle with olive oil.
Bake for about 8 minutes. Proceed in the same way with the other dough and the rest of the ingredients. The burrata is used to garnish at the end.
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