Burrata & Arugula Recipe
italian burrata cheese, roasted tomato, arugula, olive oil gremolata & balsamic
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Ingredients
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Dough
Roasted tomatoes
Olive oil gremolata
Toppings & finish
Method
Dough
- 1
Prepare oven and dough
Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a baking steel, use that and preheat similarly. While the oven preheats, divide the 1 lb dough into 4 equal portions (about 4 oz / 110 g each). Lightly dust a work surface with 2 tablespoons of the flour. Gently shape each portion into a small ball, cover with a clean towel or plastic wrap, and let rest 10 minutes to relax the gluten.
- 2
Shape pizzetas
Working with one dough ball at a time, dust with a little flour and press from the center outward to form a 6 to 7-inch round, leaving a slightly thicker edge for a rim. Avoid overworking; you want some thinness in the center so it crisps quickly. Transfer each shaped pizzeta to a piece of parchment or a lightly floured peel for easier transfer to the hot stone/sheet.
Roasted tomatoes
- 3
Roast tomatoes
Preheat oven to 400°F (200°C) for the tomato roast step (you can roast tomatoes before the main oven preheat or use the same oven if you roast first). Toss the cherry tomatoes with 2 tbsp olive oil, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, shaking the pan once, until tomatoes are blistered, lightly caramelized and have released juices. Remove from oven and let cool slightly, then press a few tomatoes with the back of a spoon to create a loose compote — you want some intact tomatoes and some smashed juices for the pizzeta base.
Olive oil gremolata
- 4
Make gremolata
In a small bowl combine the finely chopped parsley (1/4 cup), lemon zest (1 tbsp), 1 minced garlic clove, 3 tbsp extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Stir to emulsify. Taste and adjust salt or lemon zest. Set aside at room temperature so the flavors marry.
Toppings & finish
- 5
Balsamic reduction
Place 1/2 cup balsamic vinegar in a small saucepan over medium-low heat. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until reduced by about two-thirds and slightly syrupy (you should end up with roughly 2–3 tbsp), 8–12 minutes depending on heat. Remove from heat and let cool; it will thicken more as it cools. Watch carefully so it doesn't boil over or burn.
- 6
Preheat and assemble for baking
Once the pizza stone or inverted sheet has been heating for 30+ minutes at 500°F (260°C), arrange your working area. On each shaped pizzeta (on parchment or peel), spoon about 1/2 cup of the roasted tomato mixture onto the center, leaving the rim bare. Spread gently to an even layer but leave some concentrated tomato bits for texture. If desired, brush a light swipe of olive oil on the exposed rim for browning.
- 7
Bake pizzetas
Slide one or two pizzetas (depending on stone/sheet size) onto the preheated stone or sheet. Bake 6–9 minutes until the crust is puffed, blistered, and crisp and the tomato topping is bubbling. Rotate once if your oven has hot spots. Remove baked pizzetas to a cooling rack or cutting board; repeat with remaining pizzetas.
- 8
Finish and serve
While each pizzeta is still hot, tear a burrata ball in half and place halves gently on the center of each pizzeta so the warm crust slightly melts the creamy interior. Toss the arugula (2 cups) with 1 tbsp extra-virgin olive oil and a pinch of flaky sea salt. Pile a small handful of dressed arugula next to or lightly over the burrata. Spoon small spoonfuls of the olive oil gremolata over the arugula and around the pizzeta. Drizzle the cooled balsamic reduction in a thin ribbon over the burrata and tomatoes. Finish with flaky sea salt (about 1/2 tsp across all pizzetas) and a grind of cracked black pepper (about 1/4 tsp). Serve immediately while crust is hot and burrata is creamy.
