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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

Directions

Ingredients

Burrata Pizza Bianca Yield: One 14-inch pizza
  • 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

Burrata Pizza Bianca
  1. Top pizza dough with 6 oz. Grande Mozzarella, 6 pieces Grande Burrata and 1/4 cup peppadew peppers.
  2. Bake at 500°F for 8 to 10 minutes or until cheese is melted and crust is golden.
  3. 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.