Spicy Burrata Sicilian Pizza Recipe

Prepare the dough

In a large mixing bowl, combine 3½ cups all-purpose flour, 1 tbsp olive oil, 1 tsp sugar, 1 tsp salt, and 2¼ tsp active dry yeast. Gradually pour in 1½ cups warm water (110°F or 45°C) and mix until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Cover and let rise in a warm place for 1–1.5 hours or until doubled in size.

First bake the crust

Preheat oven to 450°F (232°C). Grease a rectangular baking sheet with olive oil. Stretch the risen dough to fit the pan, pressing it evenly into the corners. Let it rest for 15 minutes. Bake in the preheated oven for 10–12 minutes until lightly golden.

In a saucepan, heat 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté until fragrant. Stir in 1 can (15 oz) crushed tomatoes, ½ tsp salt, ½ tsp sugar, ½ tsp dried oregano, and ¼ tsp red pepper flakes. Simmer for 15–20 minutes until thickened.

Spread an even layer of the red sauce over the baked crust. Add a generous layer of shredded mozzarella cheese. Bake again at 450°F (232°C) for 10–12 minutes, or until the cheese is bubbly and the crust is golden brown.

Once out of the oven, tear fresh Burrata into smaller pieces and gently place over the hot pizza.

Sprinkle red pepper flakes over the top for heat.

Drizzle hot honey generously across the pizza while it’s still warm.

Garnish with fresh basil leaves, torn or whole, just before serving.