the Breville Test Kitchen
Burrata Caprese Neapolitan-Style Pizza
All the bright fresh flavours of a Caprese salad atop a wood fire style pizza. The Pizzaiolo delivers a crisp crust with spotted char and just a little bit of puff n’ chew. Juicy tomatoes and bubbling mozzarella get topped with decadent creamy burrata, fresh pesto and prosciutto. Just a little slice of summer…
9 hrs 30 mins total time
20 mins active time
Easy
Makes 4
Ingredients
Measurements:
For the Essential Neapolitan-Style Pizza Dough
570 g baker's flourplus extra for dusting
2 tsp cooking salt
1 tsp instant dried yeast
1½ cups (375 ml) cold water
Semolinato sprinkle
For the basil pesto
2 cups lightly packed fresh basil leaves
2 tbsp pine nuts
2 cloves of garlicpeeled
½ cup (40 g) finely grated parmesan cheese- ¼ tsp cooking salt
½ cup (125 ml) extra-virgin olive oil
For the Essential Pizza Sauce
600 g canned whole peeled tomatoes- 2 tsp extra-virgin olive oil
- 2 cloves of garlic
chopped
¾ tsp dried oregano- ¾ tsp cooking salt
Pinch dried chilli flakesoptional
For the pizza
2 cups (200 g) shredded mozzarella cheese
3 tomatoesthinly sliced
4 x 100 g burrata balls
160 g thinly sliced prosciutto
Instructions
- 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
- 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.Tip: If you have a Breville oven with a proof function; set to 30°C and proof for 1 hour.
- 3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
- 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
- 5An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the basil pesto.
- 6To make the basil pesto, place the basil, pine nuts, garlic, parmesan and salt in the bowl of a food processor. Process until very finely chopped. Slowly add the oil while continuing to process, until combined. Transfer to a bowl and set aside until required.
- 7To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large bowl. Process with an immersion blender until smooth.
- 8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial.
- 9Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
- 10For each pizza, leaving a small border, top with a quarter each of the pizza sauce, mozzarella and tomatoes.
- 11Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
- 12Transfer to a cutting board and slice. Top with 1 buratta ball and a quarter of the prosciutto, then drizzle with a little of the pesto.
