Burrata Pizza Bianca
Discovered in 1994 in South Africa, the Peppadew pepper is a sweet, spicy, tangy pepper starting to make its mark across menus. A recent survey shows that two-thirds of diners are interested in a spicy and sweet flavor combination.* Paired with creamy, fresh Grande Burrata, the flavor combination for this pizza will get your customers talking. *Kalsec 2017
Course: Pizzas
Products used: Burrata
Ingredients
- 14 inch pizza dough, stretched
- 6 oz. Grande Mozzarella, shredded
- 1 Grande Burrata ball cut in 12 pieces (reserve half)
- 1⁄4 cup Peppadew peppers, drained, sliced
- 1 oz. Grande Parmesan, grated
- 1⁄2 oz. Extra virgin olive oil
- Sea salt and black pepper, as needed
Directions
- Top pizza dough with 6 oz. Grande Mozzarella, 6 pieces Grande Burrata and 1/4 cup peppadew peppers.
- Bake at 500°F for 8 to 10 minutes or until cheese is melted and crust is golden.
- Remove from oven; garnish with remaining 6 slices Grande Burrata, 1 oz. Grande Parmesan, 1/2 oz. extra virgin olive oil, sea salt and cracked pepper. Slice into wedges.
