Bluffala Burrata is a creamy cheese with a subtle lactic tang and a cream centre. This recipe shows is a great way to cook with Bluffala Burrata but it works equally well in baguette or torn up over pasta.
Ingredients: Makes 2 large pizzas
Dough:
500g organic bread flour
1tsp fine salt
1/2 tsp dried yeast
1 tbsp olive oil
400ml warm water
Follow instructions for 'dough setting' on a bread machine or hand knead for 10 minutes and leave dough to rise for 45 minutes in a warm place. knock the dough back. Cut into 2 pieces and leave to rest for 10 minutes. Shape the dough using a rolling pin or by hand and top with ingredients as listed below.
Toppings:
100g ripe cherry tomatoes, halved
1/2 red pepper, deseeded and sliced into thin lengths
1/2 white onion, peeled and sliced into half moons
1 tbsp olive oil
2 tbsp tomato puree
handful of good, stoned olives, sliced
200g ball of Bluffala Burrata cheese from Strictly Roots Vegan, torn up or sliced.
Roast the cherry tomato halves, red pepper and onion in the olive oil for 20 minutes in a preheated oven, gas mark 5.
Use the back of a spoon to cover the pre prepared pizza bases (see above) with tomato puree, top with the roasted vegetables and add the torn up Bluffala Burrata, alternatively if preferred bake the pizza without the cheese and add just before serving for a fresher raw flavour.. Bake the pizzas in a hot oven for about 15 minutes or until the centre of the base is crisp.
