Prep time: 2 hours 30 minutes
Cook time: 12 minutes
Burrata, Pesto
& Mortadella Sandwich
Creamy Bella Casara Burrata meets fragrant basil pesto and thinly sliced mortadella for a sandwich that’s rich, savoury, and irresistibly indulgent. Served on freshly made pizza dough, every bite delivers the perfect balance of creamy and salty flavours.
Ingredients
PIZZA DOUGH
- 2 cups lukewarm water
- 1/2 tsp sugar
- 1 1/2 tbsp dry active yeast
- 2 tbsp olive oil, plus some for drizzling
- 5 cups all- purpose flour
- 2 tsp salt
PESTO
- 2 cups tightly packed basil
- 1/2 cup olive oil
- 1/4 cup pistachios
- 2 cloves of garlic
- Salt to taste
ROASTED TOMATOES
- 2 tsp olive oil
- 6 to 8 cherry tomatoes, halved
- Salt and pepper to taste
- 2 slices of mortedella
- 1 pkg Bella Casara Burrata (250g)
Instructions
1. In a large bowl add water, sugar and sprinkle yeast on top and let it sit until yeast is
frothy, about 5 to 8 minutes. Add the olive oil, flour and salt. Stir mixture together until
dough starts to come together. Remove dough on a floured surface and knead until dough
is smooth, about 10 minutes. Add flour if the dough is really sticky while kneading.
2. Place dough in a large oiled bowl, adding oil on top of the dough as well. Cover with a
clean kitchen cloth or plastic wrap and let rise until it doubles in size, about 1 1/2 hours.
3. Punch dough down and divide dough into 12 potions, about 3oz. You can freeze dough at
this stage for future use as this will make more than 1 sandwich. Allow dough to rest for
an additional 20 minutes, covered.
4. While the dough is resting, start the roasted tomatoes. In a small frying pan on
medium-high heat, add oil. Once heated add tomatoes and cook until blistered, about 2
minutes. Season and remove from the pan and set aside.
5. Preheat the oven to 425° F. Place and stretch dough on an oiled pizza pan, into a 6 to 8”
circle and drizzle with olive oil. Using a small piece of parchment paper between, fold
dough in half to make your sandwich. Bake until golden brown and cooked through,
about 10 minutes.
6. Remove sandwich crust from the oven and let cool slightly. Stuff the inside by smearing
about 2 tbsp pesto, layering mortadella, adding about 1/3rd of Bella Casara Burrata and topping with tomatoes. Enjoy right away.
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