The main attraction for this evening was Burrata, which means “buttered” in Italian. How appropriate for this decadent cheese.
At first glance it simply looks like a freshly formed “bundle” of mozzarella, which in fact it is. But there’s more there than meets the eye. Once you slice into the glistening, alabaster ball, the cream along with more bits of mozzarella flows out. The flavor is of a mild, fresh, milky cheese. Heavenly.
In the frenzy of cooking, I did not get a chance to take a photo of my burrata after I unwrapped it, so take a look at the photo from Wikipedia above.
Who can resist that?
Along with the buttery burrata, I bought a gorgeous yellow heirloom tomato which added a little sweetness. Thinly sliced prosciutto was the perfect addition as the savory element. Then, finally, fresh rocket leaves (arugula) and basil for the finishing touch.
With this pizza, you must bake the crust all the way through, then add the ingredients in phases. When the crust is nice and firm, apply the sauce and sliced tomato to bake for a few minutes. Next, I added the burrata in small dollops along with the prosciutto. They all return to the oven until melted, then the greens go on at the very end for just a minute.
It’s not one of our most innovative pizza, but it certainly was one of our tastiest!