A slice of homemade pizza dough, filled with burrata, fresh tomatoes, and arugula pesto and cashew nuts, in the shape of a chaplain reminiscent of the shape of the burrata.
Do you know burrata?
Burrata comes in a ball: a large ball of mozzarella containing a heart of melting cream.
It seems that originally burrata was born from a desire not to waste a ball of mozzarella from the day before, a cheese maker would have stuffed it with cream and leftover mozzarella before closing it all like a chaplain, on top.
As it is not very interesting, like a ball of mozzarella, in fact, you will need to accompany it with an excellent olive oil for example, with a few candied tomatoes (homemade), a little raw ham, pesto (homemade) …
All on a nice slice of fresh or toasted bread, or a pizza dough and it will be happiness in your mouth!
It’s a simple recipe, easy to make and rather quick (let’s say, once the pizza dough is made, or if you buy a ready-made one ;-)), super tasty, which comes in many ways: barter the pizza dough against a puff pastry, add all the ingredients you like in the turnover, such as ham, summer vegetables, or even greenery!
Note that you will get 2 large enough hearty slippers that you will have to split in two (unless you have an ogre appetite ;-)).
You can also make small individual slippers, by cutting the burrata. Be careful, however, as explained above burrata is stuffed with cream, once cut you will only have a limited time to garnish your circles with pizza dough.
Preparation time is estimated without the preparation of the homemade pizza dough
- 1 homemade pizza dough
- 2 burrata
- 10 to 15 cherry tomatoes
For the pesto:
- 1 garlic cloves
- 1 handful arugula leaves
- 4 to 5 tsp. tablespoons of olive oil
- 5 cashews
- salt pepper
Preparation of arugula and cashew pesto
Place all the ingredients in your robot (or mortar if you want to make pesto with a pestle ), mix until you get a rather fluid arugula paste.
Add a little olive oil if the mixture is not enough, you should be able to pour the pesto on the burrata (see photos).
Pour into a glass jar, and set aside.
Creation of burrata slippers
Divide your pizza dough in half, spread them out in two discs.
Place the burrata in the center of the dough disc, add a few cherry tomatoes cut into slices, generously pour arugula pesto, close the dough like a chaplain.
Solder the closure well so that it does not open during cooking.
Let stand for time to preheat the oven.
Preheat your oven to 200 ° C.
Quickly brush the turnover with olive oil with a kitchen brush, then bake for 20 minutes or until the turnout is golden.
Divide the turnover in half, serve with a nice salad.
Offer the rest of the arugula pesto on the table, everyone can add to their convenience on the burrata.