Burrata Pizza with salami, Olives, and Capers.
A super quick burrata pizza made with a simple flatbread dough (no yeast or waiting around) topped with delicious salami, olives, and capers.
Servings: 4 people
Calories: 552kcal
Ingredients
For the dough
- 3 ⅓ cups (400g) 00' flour plus extra for dusting
- 11.9 fluid ounces (340ml) warm water
- 3 tablespoon olive oil
For the toppings
- 7 oz (200g )burrata
- 4.2 oz (120g) salami
- 1 tablespoon capers
- 12 black olives , halved
- 6 tablespoon passata (pureed tomatoes)
- 1 teaspoon dried oregano
- salt and pepper to season
Instructions
- Preheat the oven to 220°C/425F/gas mark 7 and make sure your large baking trays are in the oven.
- To make the dough, add the flour and a pinch of salt into a large mixing bowl. Make a well in the centre then add the water. Using a spoon mix together until it starts to come together then add 3 tablespoon of olive oil. Using your hands, knead the dough into a ball (add a little dusting of flour if too sticky). Knead on a lightly floured work surface for 1-2 minutes, it should be soft but not sticky.
- Cut the dough in half and shape into flat circles with your hands. Using a rolling pin, roll out into a large pizza base around 3mm/1/8 inch thickness. Remove the baking trays from the oven and lightly dust with flour then transfer the pizza bases to the trays.
- Top each pizza with 3 tablespoon of passata, ½ teaspoon oregano and a small pinch of salt and pepper. Add half of the salami, burrata, olives and capers then bake in the oven for 7-8 minutes until the base is golden, serve. Do one at a time if you only have one large tray.
Notes
Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
Nutrition
Calories: 552kcal