Gabriele Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Lightly dust a work surface with the 2 tbs flour. Stretch or roll the pizza dough into a roughly 10–12-inch round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel. Brush the rim lightly with 1 tsp olive oil.

Prepare the ’nduja and tomatoes

If the ’nduja is very soft, warm it slightly in a small bowl for 10–15 seconds in the microwave to make spreading easier. Halve the cherry tomatoes. In a small bowl, toss the halved tomatoes with 1 tbs extra-virgin olive oil, 1/2 tsp salt and 1/2 tsp black pepper; set aside.

Assemble the pizza

Spread the softened ’nduja evenly over the stretched dough, leaving the rim exposed. Scatter the oiled, halved cherry tomatoes across the pizza, cut side up. Tear the burrata into large pieces and distribute them lightly across the pizza — the burrata will melt into creamy pockets. Sprinkle the remaining 1/2 tsp salt and 1/2 tsp black pepper lightly over the top.

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and puffed and the burrata has softened and started to become creamy (watch closely: high heat varies). If using a home oven without a stone, bake on the lowest rack with a preheated heavy baking sheet.

Dress the arugula

While the pizza bakes, toss 2 cups of fresh arugula with 1 tsp lemon juice, 1 tbs extra-virgin olive oil (from the topping section), a pinch of flaky sea salt and the optional 1/4 tsp chili flakes. Toss to coat lightly.

Plate and serve

When the pizza is out of the oven, transfer it to a cutting board. Immediately top with the dressed arugula, scattering any remaining creamy torn burrata bits if desired. Finish with a sprinkle of flaky sea salt to taste. Slice into 4–6 pieces and serve hot.