Some burrata, a good dose of basil and pine nuts, a little olive oil,
parmesan and mirabelles… The most stylish pizza of the Fall season.
© Emilie Guelpa
For 4 to 6 persons:
Dilute the yeast in 5cl of warm water.
Place the flour in a large salad bowl, create a small well in the middle,
pour the yeast and the sugar then mix. Add the salt.
Slowly incorporate the warm water then begin kneading with the help of
a robot or by hand.
For the olive oil and continue kneading for 2 minutes.
Allow the dough to sit for 10 minutes, covered with a damp cloth so that it
does not dry out.
Knead the dough an extra 10 minutes then form a ball.
Place the dough in a slightly oiled recipient and cover with a damp cloth.
Allow the dough to rise during 2 hours in an unlit oven, previously heated
Wash the basil leaves then mix with the pine nuts, the parmesan,
olive oil and salt until the mixture is homogenous.
For the preparation in a hermetic recipient.
Preheat the oven to 210°.
Spread the pizza dough on a cooking plaque covered with sulfurized
Garnish the dough with green pesto, leaving an edge of about 5cm all
around the dough.
Cut the burrata in slices and place on the pesto.
Cut and remove the pits of the mirabelles then place on the dough.
Sprinkle with slightly crushed pecan nuts. Bake for 15 minutes.
Before serving, sprinkle a dash of balsamic vinegar on the pizza and
add a few basil leaves.