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Burrata Recipe

Name: Il Vicino Wood Oven Pizza - Santa Fes BURRATA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 cups arugula (fresh); 1 cup cherry tomatoes (halved); 2 pieces burrata cheese balls; 8 leaves fresh basil leaves (optional, torn); 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 3 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp honey or agave (optional, to balance acidity); 0.25 tsp salt; 0.25 tsp black pepper; 0.75 cups balsamic vinegar; 1 tsp brown sugar or honey (optional, to speed glaze and add sheen); 6 pieces fresh baked pizza wedges (warm); 1 tbs olive oil (for brushing); 0.5 tsp garlic (optional, finely grated); 0.25 tsp flaky sea salt (for burrata); 2 tbsp microgreens or extra basil (optional)

Inspired by Il Vicino Wood Oven Pizza - Santa Fe

Time35m

Serves2

Arugula, burrata cheese, balsamic reduction, lemon dressing, cherry tomatoes, fresh baked pizza wedges.

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Ingredients

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Salad & Toppings

4 cups arugula (fresh)

1 cup cherry tomatoes (halved)

2 pieces burrata cheese balls

8 leaves fresh basil leaves (optional, torn)

1 tsp sea salt

1/2 tsp freshly ground black pepper

Lemon Dressing

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp honey or agave (optional, to balance acidity)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Balsamic Reduction

3/4 cups Aged balsamic vinegar

1 tsp brown sugar or honey (optional, to speed glaze and add sheen)

Pizza Wedges

6 pieces fresh baked pizza wedges (warm)

1 tbs olive oil (for brushing)

1/2 tsp garlic (optional, finely grated)

Finish & Garnish

1/4 tsp flaky sea salt (for burrata)

2 tbsp microgreens or extra basil (optional)

Method

Balsamic Reduction

Pour 3/4 cup balsamic vinegar into a small saucepan. Add 1 tsp brown sugar or honey if using to promote a glossy finish.

Bring to a gentle simmer over medium heat, then reduce heat to low. Stir occasionally and simmer until reduced by about half and thick enough to coat the back of a spoon, about 10–15 minutes. Watch carefully to prevent burning.

Remove from heat. The reduction will thicken further as it cools. Transfer to a small bowl or squeeze bottle and let cool to room temperature (about 10 minutes) before drizzling.

Lemon Dressing

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 tsp Dijon mustard, 1/2 tsp honey (if using), 1/4 tsp salt and 1/4 tsp black pepper.

Whisk vigorously (or shake in a jar) until emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning — more lemon for brightness or a pinch more honey to mellow acidity.

Pizza Wedges

If pizza wedges are not warm, preheat oven to 350°F (175°C). Brush each wedge lightly with 1 tablespoon olive oil total (split across wedges) and, if desired, rub or brush with the grated garlic for a hint of flavor.

Warm wedges on a baking sheet in the oven 5–7 minutes until just heated through and edges are slightly crisp. Remove and keep warm.

Salad Assembly

Place 4 cups of fresh arugula in a large bowl. Add 1 cup halved cherry tomatoes and torn basil leaves (if using).

Pour most of the lemon dressing over the arugula mixture — reserve about 1 teaspoon for finishing if desired. Toss gently to coat evenly.

Transfer the dressed arugula and tomatoes to a serving platter or individual plates, making a shallow well in the center for the burrata.

Gently place 2 whole burrata balls on top (or torn into pieces if preferred). Using a spoon, gently pierce the center of each burrata so the creamy interior spills over the salad.

Drizzle 2–3 tablespoons of the cooled balsamic reduction over the burrata and salad in a thin, decorative pattern. Sprinkle flaky sea salt (about 1/4 tsp) over the burrata and finish with 1/2 tsp freshly ground black pepper across the dish.

Arrange the 6 warm pizza wedges around the salad, or serve them on the side. Optionally brush wedges with any remaining dressing or a light extra drizzle of olive oil.

Garnish with microgreens or extra torn basil (about 2 tbsp) and serve immediately so burrata remains cool and creamy next to warm pizza.