Fra Diavolo, Roasted Tomatoes And Burrata Pizza Recipe
Scratch made 12″ pizza dough baked directly on the stone of our brick oven (deck baked) and topped with ZESTY Fra diavolo sauce, fresh mozzarella, roasted tomatoes and creamy burrata cheese. Garnished with fresh baby arugula and balsamic reduction.
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Ingredients
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Pizza Dough
Fra Diavolo Sauce
Pizza Toppings
Method
Pizza Dough
- 1
Prepare the Dough
In a mixing bowl, combine warm water, sugar, and yeast; let it sit for 5-10 minutes until frothy.
- 2
Mix Ingredients
Add olive oil, flour, and salt to the yeast mixture. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for 1 hour or until doubled in size.
Fra Diavolo Sauce
- 5
Sauté Garlic
In a saucepan, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes; sauté for 1-2 minutes until fragrant.
- 6
Add Tomatoes
Stir in crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- 7
Finish the Sauce
Remove from heat and stir in chopped basil. Set aside.
Assemble and Bake Pizza
- 8
Preheat Oven
Preheat your brick oven or pizza stone to 475°F (245°C).
- 9
Shape Pizza Dough
Once the dough has risen, punch it down, and roll it out into a 12-inch circle on a floured surface.
- 10
Add Sauce and Toppings
Spread a generous amount of Fra Diavolo sauce over the dough. Place slices of fresh mozzarella and roasted cherry tomatoes on top.
- 11
Bake the Pizza
Carefully transfer the pizza onto the preheated stone or oven. Bake for 12-15 minutes or until the crust is golden and cheese is bubbly.
- 12
Add Burrata and Garnish
Remove the pizza from the oven and place burrata cheese in the center. Top with fresh arugula and drizzle with balsamic reduction before slicing.
