Burrata is slowly but surely becoming one of my favorite cheeses. Perhaps it’s because it’s a bit elusive (aka I have to go to Raleigh to find it) or maybe it’s because it’s just so creamy and dreamy. Either way, this pizza has one of the shortest ingredient lists of any pizza we’ve ever made yet it’s one of my all-time favorites.
By grilling our favorite dough, the crust had the slightest “smoky/grilled” taste to it and I loved how crispy yet chewy the crust was. Once we grilled one side of the dough, we flipped and grilled the other halfway before added shredded mozzarella. Then came the burrata with all it’s lusciousness. On top of that went crispy prosciutto that I cooked over the stovetop in the smallest amount of EVOO. Then I added crispy basil that I cooked in the prosciutto fat/EVOO. Right before serving, I sprinkled with sea salt that added a pop of flavor.
Salty. Creamy. Crispy. Herbaceous. Cheesy.
I love pizza. And with our garden producing lots and lots of beautiful basil and tomatoes, there’s no better time to make a caprese pizza.
This caprese pizza is a little different because you make a basil vinaigrette (verrrry similar to the cilantro one I made for the salad) that serves as the sauce/base for the pizza. I should also add that the basil vinaigrette is one of Gaby’s most popular recipes and can be used in SO many different ways.
The basil vinaigrette is made by whirling together a shallot, lots of fresh basil, garlic, red pepper flakes, EVOO, red wine vinegar and salt. This can be made in advance and keeps for about a week in the fridge.
We made are favorite dough and then pre-baked it for about 10 minutes before adding the toppings.
Toppings include a generous slather of the basil vinaigrette, lots and lots of shredded mozzarella (always use fresh!) and halved cherry tomatoes. I also shook things up a bit and added a little bit of goat cheese for a little tang. Totally optional – I simply had some and wanted to use it. Bake until the crust is brown and cooked through and the cheese is melted. Finish with a sprinkle of fresh basil.
Like I said, I love pizza. And I think you’ll love this one, too.
Whenever my brother, Taylor, and I get together we seem to find a way to make pizza. And this past weekend was no different. On Friday evening, after arriving at the beach, we got to work on two totally different pizzas.
Taylor was in charge of prepping the dough in advance and I made sure we had all the necessary ingredients.
On the first pizza:
Layer of the best marinara sauce you can get your hands on
Cooked chorizo, garlic and chilies in adobo
And on the second pizza:
Juicy, sliced peaches
And while both pizzas were incredibly delicious, my favorite was the sweet peach and salty prosciutto combination. SO YUM.
But seriously, Taylor and I joke about opening up a pizza joint one day…
Happy Monday, friends! I hope you all had a fantastic weekend. We spent Friday night hosting “A Night in Havana” which was so much fun and we couldn’t have asked for better whether when it came to dining outside. Saturday I was up early to teach class and then we spent most of the day lounging by the pool before heading home for a “date night in.” And on Sunday we got in a long walk and brunch before getting cleaned up and going to a friends house for a gender reveal (it’s a boy AND a girl!). We ended the weekend in the best way with pizza!
I loosely based our pizza on this recipe but I used our favorite crust recipe. We decided to grill our pizza so we threw the dough on the grill and then after three minutes flipped it and then added ALL the toppings:
Sautéed mushroom, red onion and garlic
Roasted Red Peppers
Allow the pizza to grill until the crust is cooked through and beginning to brown and the cheese is nice and melted.
Serve with an extra sprinkle of fresh basil and dig in.
I have to be honest – there are a million thoughts swirling in my head right now.
“What should I pack for the weekend?”
“What dress should I buy for Logan’s wedding?” (this is taking up way too much room in my brain)
“How am I going to decorate for an event that I’m ‘hosting’ on June 1?”
“What are we going to do with Haines next weekend?”
“What are we going to do Memorial Day weekend?”
I feel better now.
(please know that none of these “worries” are serious – I’m just having a hard time concentrating on one task at a time currently.)
But because I need to seriously pack for the weekend I’m going to skip my favorites around the WWW this week and share with you an insane pizza we made a couple of weekends ago.
We started our pizza like most and made our favorite dough from Jessica’s cookbook. But we made the crust a little more insane by adding a cream cheese filling to the outside and then sprinkling the crust with an “everything bagel” seasoning that included sesame seeds, garlic flakes, onion flakes, poppy seeds and flaked salt.
The pizza itself was topped with fontina cheese, charred bacon, red onion and even more cheese (fontina and mozz). After baking, top the pizza with a sprinkle of green onion.
Ya’ll – this pizza was so good. I think we ate in silence with a few “this is so good” statements thrown in here and there.
MAKE THIS PIZZA. You don’t have to make your dough from scratch. But you do have to STUFF the crust.
p.s. Happy Mother’s Day to ALL the fabulous moms out there. I am incredibly blessed to have my Momma and there’s no one else that deserves more celebrating than her. But I was also blessed with two amazing mother-in-laws when I married Big Guy. Sunday will probably be a little sad for Big Guy because we won’t have his Mom to call or wish a Happy Mother’s Day but I am so thankful for her and for the man Big Guy is today. Big Guy’s step-mom (a word we don’t really like to use because she’s so much more than that) also deserves celebrating and we love her SO much for all she has done for us both.
On Friday I said that the week had flown by. And here I am on Monday telling you that the weekend flew by even faster. Why does that happen? On Saturday I taught before we headed to get pedicures. That’s right, Big Guy requested we get pedicures and they were awesome. We had plans in Raleigh on Saturday evening and we headed that way early afternoon. Before heading to dinner, we had a little happy hour at Vivace complete with wine and a delicious cheese plate. We had the best time hanging out.
We didn’t want to leave but we needed to head back to the hotel to get ready for dinner. We had reservations at Second Empire, an amazing restaurant that we love but haven’t been in years. I didn’t snap in pictures at dinner because I really just wanted to enjoy my time with the husband. It was an incredible dinner and I am so thankful for our date nights.
Sunday ended up being incredibly fun after a last minute decision to invite some friends over for pizza. The recipe for the dough requires a little time but it ended up being a great crust. One of the pizza was topped with mortadella, an Italian sausage that is studded with pistachios, as well as mozzarella, parmesan and a pistachio-oil drizzle. The other pizza was full of flavor with juicy pear slices, sweet dates, creamy burrata and crispy fried sage.
The pizzas were so different but super yummy. I will never get tired of pizza Sunday.
And now it’s back to the grind. This week is a busy one but I’m looking forward to a few dinners at home and a fun weekend that lies ahead.
Good morning, friends! I hope you all had a great weekend. Friday night was super low-key and we were definitely in bed before 9pm. I was up early on Saturday to teach a “Saturday Sweat” circuit and then I quickly beautified myself and headed out to a baby shower. Our group of friends is about half pregnant, half not at this moment. A few years ago it felt like we went to a wedding month, now it’s a baby shower a month. Saturday night we were absolutely spoiled and got treated to an amazing dinner with some fantastic wine.
Yesterday we enjoyed some fun in the sun before heading home for pizza night. Pizza Sunday is the best and I was super excited to bring it back after a few weeks of not “celebrating.” We went with a White Pizza that was loaded with cheese and fresh herbs and a garlic sauce that was soooooo good.
Unfortunately I had to leave off the burrata because it’s just not a cheese I can get my hands on around here and I left off the provolone but used a little more parmesan. You could use any herb you have in your garden and I ended up chopping some basil, parsley and thyme to sprinkle on top of our pizza pie.
And now I’m fueling with coffee and about to tackle the to-do list including menu planning, grocery shopping, preparing the workouts for the week and squeezing in a workout of my own.
Have a great week!