Burrata and Currant Hot Honey Pizza
No sauce. No cheese base. Olive oil goes in the oven, burrata goes on after. Everything meets in the middle.
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This one requires trust. You are going to stretch the dough, brush it with olive oil, and put it in the oven with nothing else on it. It will feel wrong. It is not wrong. The olive oil does its work on the crust while it bakes, and everything else — the burrata, the basil, the currant hot honey — goes on after, while the pizza is still hot enough to melt the edges of the cheese. What you get is a pizza that is hot and cold, creamy and chewy, spicy and sweet all at once. It is a good combination.
Use the Neapolitan pizza dough recipe, the gluten-free pizza dough recipe, or store-bought dough. All three work here.
Recipe
Ingredients
2 portions pizza dough (Neapolitan dough recipe, gluten-free dough recipe, or store-bought)
1 ball fresh burrata
5 to 6 large fresh Italian basil leaves
1/4 lb fresh currants (substitute: raspberries or another tart fruit)
1/4 cup honey
1 to 2 tsp chili flakes, to taste
Olive oil, for the base
Steps
Make the currant hot honey
Combine currants, honey, and chili flakes in a small saucepan over low heat. Bring to a gentle simmer and cook for 4 to 5 minutes. Keep the heat low — honey burns at lower temperatures than most liquids. The fruit will burst and collapse into the honey. Leave it chunky. Remove from heat and set aside. This can be made ahead.Stretch the dough
Press each dough ball out from the center using your fingers. Stretch gently outward, rotating as you go. Do not push down on the dough or use a rolling pin. The goal is to preserve the gas bubbles that make the crust puff and stay soft and chewy inside.Dress and bake
Brush the stretched dough with olive oil, covering the center and stopping just before the outer rim. No other toppings. Bake on a preheated surface. In a pizza oven: 60 to 90 seconds at maximum heat, rotating every 15 to 20 seconds. In a home oven: 8 to 10 minutes on a preheated stone, cast iron griddle, or upside-down cast iron pan at the highest temperature. The crust will move fast with only olive oil — watch it. Pull when golden, puffy, and beginning to char at the edges.Top and serve
While the pizza is still hot, tear the burrata over the surface. Aim for a mix of the outer shell and the soft curd so every bite gets both textures. Tear the basil leaves over the burrata. Drizzle the currant hot honey generously over everything. Serve immediately.
At a Glance
Prep Time:
10 minutes
Cook Time:
8 to 10 minutes (home oven) / 60 to 90 seconds (pizza oven)
Serves:
2 (makes 2 pizzas)
Difficulty:
Easy
Neapolitan Style
Pizza
Weeknight
Dinner Party
Gluten Free
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