Of which 7 g sugars and 18 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Burrata and pesto after baking · Drained cherry tomatoes · Tricolor presentation
Allergens gluten, milk, tree nuts, pine nuts
Burrata, cherry tomatoes and pesto
A thin film of tomato; the burrata and pesto go on out of the oven
A Mediterranean tricolor pizza assembled at two temperatures. The base bakes with just a film of tomato; burrata, cherry tomatoes, freshly made pesto and Parmigiano go on afterwards. This order protects the green of the basil and keeps the burrata from releasing cream in the oven. The fresh tomatoes are cut and drained beforehand so they don't soak the center.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 50 g (1¾ oz) peeled tomatoes, no added salt, crushed
- 90 g (3¼ oz) burrata
- 80 g (2¾ oz) raw cherry tomatoes
- 8 g fresh basil
- 4 g pine nuts
- 1 g garlic
- 14 g Parmigiano Reggiano
- 12 g extra-virgin olive oil
- 0.4 g salt
Method
- Heat a pizza stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Put the burrata in a strainer set in a covered container in the fridge.
- Halve the cherry tomatoes, toss them with the 0.4 g of salt and leave them in a strainer for 15 minutes. Then pat the cut sides dry with paper towels; the drained liquid doesn't go on the pizza.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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